Multi Cooker Curry Base Sauce | Pressure Cooked Base Sauce

Make curry base sauce in minutes using a multi-cooker!

This is an updated version of my pressure cooker base sauce that you will find in my cookbook 'The Curry Guy'. At the time, multi-cookers with pressure cookers were not nearly as popular as they are now. Using this multi-cooker curry base sauce recipe, you can prepare the perfect base sauce to use in any of my curry house style curry recipes.

Multi cooker base sauce in a pan and ready to use in curry house style curries. — Just like the best curry house style rogan josh curries! You've got to try this one.

About this multi cooker base curry sauce recipe.

The most authentic way to prepare a curry base sauce is to do it in a pot just like they do at curry houses around the UK and in my recipe here. Slowly simmering the base sauce in this way is easy and perfect for busy Indian restaurant kitchens.

For the home cook, you might prefer to make a multi cooker base curry sauce as you can prepare in much faster and it's really a no-fuss way of doing it. This recipe is different to my other base sauce recipes as it really is something I just throw together when I need it. You could cook any of my base sauce recipes in a multi-cooker though so use this recipe or try one of the others. They all work.

Is cooking base sauce in a pot better than using a multi-cooker?

dFrom my taste tests, I really don't think so. It makes a lot of sense for the chefs in a popular curry house to use a big pot so that they don't run out during service. At home, you can simply throw everything in your multi-cooker and achieve a curry base sauce that is just like the pot cooked version.

Ingredients

You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

See recipe card for quantities.

rapeseed (canola) oil
onions, roughly chopped
melon seeds
cashews
garlic and ginger paste
single (light) cream
natural yoghurt
cardamom pods, lightly bruised
cinnamon stick
green finger chillies, slit lengthwise down the centre (optional)
black peppercorns or ground black pepper, to taste
Salt, to taste

See recipe card for quantities.

Is it important to stick exactly to the recipe?

Not at all! We're not baking cakes here! Use my recipe as a guide but don't worry to much about measuring everything out exactly. You really can't go wrong.

How long will this multi cooker base sauce keep in the fridge?

You can store this, covered in a bowl in the fridge for 3 to 5 days. It's great to have on hand for those last minute curry cravings.

To use it, just heat it up in a pan and follow the curry house curry recipe of your choice.

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Step 1: Pour the oil into your multi cooker and heat it up using the saute function.

Step 2: Add the onions to the hot oil and fry for about 5 minutes to soften. Do not brown the onions.

Adding the spices and remaining vegetables to the multi cooker.

Step 3: Add the remaining veggies and spices to the multi cooker.

Adding water to the ingredients in the multi cooker.

Step 4: Pour in 750ml (about 3 cups) water and stir well.

The ingredients in the multi cooker ready to be pressure cooked.

Step 5:When ready, secure the lid and pressure cook on high for 10 minutes. Then allow the pressure to naturally release or do it by hand if in a rush.

Step 6:When you raise the lid, you will see that the vegetables are all really soft and the oil will have risen to the top.

Step 7:If you like, you can remove some of the oil and discard it or use it as seasoned oil in a curry. You could also leave it in the sauce which is what I do.

Step 8:Begin blending the sauce. You can use a hand blender or blend it in batches in a countertop blender.

Step 9: You want to blend the sauce until very smooth with no chunks.

Here are more curry house curry favourites that require a base sauce you might like to try!

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Keep the heat gentle when simmering the onions and spices – this stops the gravy from caramelising too dark and keeps that clean, pale colour that’s perfect for kormas, pasandas, and other lighter curries.

FAQ

Why is it called “white” base gravy?

Because the onions and spices are cooked gently without browning, which creates a pale, mild sauce ideal for lighter curries.

Can I use this base for all curries?

Yes, but it works best in mild or medium dishes. For stronger curries (like Madras or Rogan Josh), many chefs prefer the darker, richer base.

Try out your multi-cooker base sauce in one of the following curries...

Other Base Sauce Recipes

Pairing

Once you have cooked up a curry with this multi-cooker base sauce, you might also like to pair your curries with...

Rice

Naan

Dahls

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Yield: 8 to 10