Name: Multi-Cooker Curry Base Sauce
Ingredients: 75ml (5 tbsp) rapeseed oil or ghee; 700g (1 1/2 lbs) brown onions, roughly chopped; 25g (1 oz) carrot, peeled and chopped; 25g (1 oz) cabbage, chopped; 40g (11⁄2 oz) red pepper (bell; pepper), deseeded and diced; 40g (11⁄2 oz) green pepper (bell; pepper), deseeded and diced; 150g (5 1/2 oz) chopped tomatoes; 3 tbsp garlic and ginger paste; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp ground fenugreek; 2 tsp paprika; 2 tsp ground turmeric; 2 tsp garam masala

Ingredients

75ml (5 tbsp) rapeseed oil or ghee
700g (1 1/2 lbs) brown onions, roughly chopped
25g (1 oz) carrot, peeled and chopped
25g (1 oz) cabbage, chopped
40g (11⁄2 oz) red pepper (bell
pepper), deseeded and diced
40g (11⁄2 oz) green pepper (bell
pepper), deseeded and diced
150g (5 1/2 oz) chopped tomatoes
3 tbsp garlic and ginger paste
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground fenugreek
2 tsp paprika
2 tsp ground turmeric
2 tsp garam masala

Steps

Heat the oil or ghee in the pressure cooker pan. When hot, add the onions and fry for about 5 minutes until soft and translucent but not browned.
Add the remaining ingredients, and stir it all to combine. Fry for a further minute or so.
Pour in 750ml (3 cups) water in and secure the pressure cooker lid. Cook on high pressure for 10 minutes then allow it to naturally release the pressure. If you are in a hurry, you could release the pressure with the valve by hand,
Your sauce is now ready to be blended until smooth. Four minutes blending per batch should dothe job.
There you have it: a base curry sauce that usually takes 90 minutes to make, in less than 20 minutes!
You might find that the base sauce is a bit thick after blending. It should be about the same consistency as full fat (whole) milk before using in your curries. Add water to adjust the thickness.