Instant Pot Indian Curry Sauce (Make-Ahead Curry Base)

Creamy orange Instant Pot curry sauce in a white bowl on a light textured background.

Instant Pot Indian Curry Sauce (Make-Ahead Curry Base)

No ratings yet

Make a flavorful Indian curry sauce in your Instant Pot with fresh tomatoes, onions, and spices. It is the perfect base for easy curries, dals, and weeknight meals.

Prep Time 10

Cook Time 30

Servings cups

Author Sravanthi Chanda

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.

5 Curries You Can Make Using This Instant Pot Curry Sauce

This Instant Pot curry sauce yields around 5 cups, making it perfect for batch cooking. You can refrigerate or freeze it in 1-cup portions and use them to build different Indian curries in minutes. Here are five delicious ways to turn each 1-cup portion into a quick homemade curry:

1. Chickpea Curry (Chana Masala)

To 1 cup of curry sauce, add 3 cups of cooked chickpeas and 1 cup of water. Stir in ½ teaspoon of turmeric powder, 1 teaspoon of coriander powder, and ½ teaspoon of red chili powder. Simmer for 10 minutes, then add salt to taste and 1 teaspoon crushed kasuri methi. Garnish with fresh coriander. Serve with roti or basmati rice.

2. Mixed Vegetable Curry

Steam or sauté 2 cups of mixed vegetables (carrots, beans, peas, cauliflower). I often use my Instant Pot for steamed veggies recipe. Add them to 1 cup of curry sauce along with ½ teaspoon cumin powder, ½ teaspoon red chili powder, ¼ teaspoon turmeric, and a pinch of garam masala. Simmer for 5 minutes. Stir in 1–2 tablespoon cashew cream if you prefer a creamy curry. It pairs well with cooked quinoa or millet.

3. Tofu or Paneer Curry

Pan-fry tofu or paneer cubes until golden. Add them to 1 cup of curry sauce with ½ cup of coconut milk or 1 tablespoon of cashew cream, ½ teaspoon of cumin powder, ½ teaspoon of red chili powder, and ¼ teaspoon of turmeric powder. Simmer gently for 6 to 7 minutes. Serve with quinoa, roti, or parathas.

4. Quick Indian Dal

Mix 1 cup of curry sauce with 3 cups of cooked lentils (any lentil works here) and ½ cup of water. Add ½ teaspoon red chili powder, simmer for 5–7 minutes, and finish with lemon juice and salt to taste. Serve with plain basmati rice for a comforting meal.

5. Rajma Curry (Kidney Beans)

To 1 cup of curry sauce, add 3 cups of cooked kidney beans and 1 cup of water. Season with ½ teaspoon of cumin powder, ½ teaspoon of paprika, and ½ teaspoon of garam masala. Simmer for 10–12 minutes. Adjust the salt and serve hot with Indian basmati rice.

Nutrition