Craving rich Indian curry flavors without spending hours in the kitchen? This Instant Pot curry sauce is the magic base I always keep on hand. Made with fresh tomatoes, onions, and warming spices, it's a quick and versatile solution for everyday Indian meals.
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My Sunday Curry Sauce Ritual
I prepare this Instant Pot curry sauce every Sunday morning to set the foundation for a week of easy meals. By using frozen cubes, I can quickly turn chickpeas, vegetables, or tofu into rich, full-bodied curries in just ten minutes.
Make one batch, freeze it, and meal prep becomes a breeze. Are you new to pressure cooking? Start with my Instant Pot basics guide and learn how to cook rice, lentils, and beans with ease; your meal prep foundation begins there.
Happy Cooking!
-Sravanthi
Detailed Steps
Let your Instant Pot do the heavy lifting! Here's a quick step-by-step guide.
Step 1: Press Sauté on the Instant Pot. Add oil, cumin seeds, garlic, ginger, cardamom, cloves, and bay leaves. Sauté for a minute.
Step 2: Add onions and cook until golden brown.
Step 3: This process will take approximately 10-15 minutes.
Step 4: Stir in carrots. Cook for 2 mins.
Step 5: Add tomatoes. Mix well and cook for 2 mins.
Step 6: Cancel sauté. Pressure cook on HIGH for 5 mins.
Step 7: Manually release pressure. Discard bay leaves.
Step 8: Blend until smooth. Your curry base is ready.
5 Quick Curries You Can Build
Now that you have curry sauce ready, try these recipes and enjoy delicious meals at home even on your busy weekdays.
Chickpea Curry: 1 cup curry sauce + 3 cups cooked chickpeas + 1 cup water + ½ teaspoon turmeric + 1 teaspoon coriander + ½ teaspoon chili + 1 teaspoon kasuri methi + Salt to taste.
Simmer Time: 10 min
Pair With Indian Basmati Rice
Mixed Veg Curry: 1 cup curry sauce + 2 cups steamed veggies + ½ teaspoon cumin + ¼ teaspoon turmeric + ½ teaspoon chili + pinch garam masala + 2 tablespoon cashew cream + Salt to taste.
Simmer Time: 5 min
Pair With Rice Cooker Quinoa
Paneer or Tofu Curry: 1 cup curry sauce + 1 lb paneer/tofu cubes + ½ cup thick coconut milk + ½ teaspoon of cumin powder + ½ teaspoon of red chili powder + ¼ teaspoon of turmeric powder + kasuri methi + Salt to taste.
Simmer Time: 6 to 7 min
Pair With Indian flatbread Chapati
Speedy Dal: 1 cup curry sauce + 3 cups cooked lentils + ½ cup water + ½ teaspoon chili + salt to taste; finish with lemon.
Simmer Time: 5 min
Pair With Steamed basmati rice
Kidney Bean Curry: 1 cup curry sauce + 3 cups cooked rajma + 1 cup water + ½ teaspoon cumin powder + ½ teaspoon paprika + ½ teaspoon garam masala+ Salt to taste.
Simmer Time: 10 min
Pair With Instant Pot Basmati Rice
Serving Tips
This Instant Pot curry sauce isn't just for curries. It's a versatile base that simplifies everyday meals:
- Use as a sandwich spread: Spread a thin layer on toasted bread for a quick, veggie-filled sandwich with bold flavor.
- Serve as a chutney: Slightly thin out the sauce and serve it warm as a chutney for idli or dosa when you're short on time or want a change from coconut chutney. Add a tablespoon of peanut butter to make it more filling and tasty.
- Build your lunch thali: Use this sauce to prepare multiple small curries and pair them with rice, roti, and a quick salad or pickle.
- Customize each dish: This base is neutral. Add turmeric powder, garam masala, red chili powder, and salt, depending on the final dish.
- Meal prep-friendly: Freeze in 1-cup portions for easy preparation. Thaw and use as needed for a no-prep dinner during busy weekdays.
This curry base has become a kitchen staple in my home. It saves time, eliminates the need for store-bought sauces, and keeps weekday dinners stress-free. Have you tried this Instant Pot curry base? Let me know in the comments how you used it, and I'd love to hear what you're cooking!
Recipe
Instant Pot Indian Curry Sauce (Make-Ahead Curry Base)
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Ingredients
- 2 lbs tomatoes
- 1 lb onions
- ½ lb carrots
- ½ cup oil
- 15 garlic cloves
- 1 tablespoon ginger chopped
- 3 bay leaves
- 10 cloves
- 10 cardamom
- 1 teaspoon cumin seeds
- Salt to taste
Instructions
- Sauté the aromatics: Start the Instant Pot in saute mode. Heat oil and add cumin seeds, cloves, cardamom, bay leaves, ginger, and garlic.15 garlic cloves, 1 tablespoon ginger, 3 bay leaves, 10 cloves, 10 cardamom, 1 teaspoon cumin seeds, ½ cup oil
- Add the onions: Sauté until golden and slightly caramelized. This step adds deep flavor, so don't rush it!1 lb onions
- Add carrots and tomatoes: Mix in the chopped carrots, then add the tomatoes and salt. Let them cook for a minute.2 lbs tomatoes, ½ lb carrots, Salt to taste
- Pressure cook: Cancel sauté mode. Set the Instant Pot to HIGH pressure for 5 minutes.
- Release pressure: Carefully do a quick release once the timer beeps.
- Blend the sauce: Use an immersion blender for convenience or a regular blender after the sauce has cooled. Blend till smooth.
- Store or use: Your base curry sauce is now ready!
Notes
Tested Tips from My Kitchen
- Don't skip sautéing - It builds the base flavor, even if you're pressure cooking.
- Cool before blending - Prevents splashes and keeps the texture creamy.
- Batch and freeze - I freeze in ½-cup or 1-cup portions for easy use later.
- Customize later - This is a neutral base. Add garam masala, turmeric, or chili powder when making the final dish.
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