Topic: Use of a pressure cooker

[gajman]

Posted this elsewhere on the forum but perhaps this is the most appropriate forum so Ive copied it below

Just joined the forum today and been getting familiar with the different sections etc.  Just thought Id pass on this method I use to make the sauce using a pressure cooker.  It can probably be adapted to make any of the gravies of your choice.  Im a refugee from the 'other' site and have been using their base sauce with some success.  The problem was the time involved and the smell of the onions cooking away for 2 hours or so which didnt make me too popular with the missus.  Anyway to cut a long story short I used a pressure cooker and it only took 20 mins to make 1500ml of really smooth gravy with a minimum of fuss and very little smell.  I know its not traditional but its the end product that counts and trust me the gravy is spot on.  Anyone interested in more info just pm me.

[SnS]

Hi gajman (refugee)

Welcome to the better forum.

Interesting concept with the pressure cooker. I don't have one but I can't see why it shouldn't be just as good (if not better) than the more traditional method.

ps: I've removed the original post from the base recipe section.

SnS 

[MrCurryLover]

Hi gajman
I have been using a pressure cooker to make my base sauce for the last few years and the results are perfect.

I would highly recommend a pressure cooker as part of any curry kitchen

Here are the instructions for making a base sauce using a pressure cooker.
1. Heat oil in pressure cooker.
2. Add garlic and fry until creamy white.
3. Add ginger and fry for 30 seconds (keep stirring so that the garlic doesn't burn)
4. Add chopped onions and stir until onions are coated in oil.
5. Fry for about 5 minutes until onions change colour and start to caramelize.
(You don't need to add any water to the onions)
6. Place lid on pressure cooker and cook on high heat for about 5 minutes.
7. Lower heat and cook for around 30 minutes.
8. Turn off the heat and release pressure.
9. Once the onion mixture has cooled blend with tomatoes.
10. Quick fry the spices that you use for your base sauce for about 1 minute.
11. Add the blended onion mixture
12. Add salt.
13. Cook on a low heat for around 20 minutes.

Note: Depending on the water content of the onions there may be too much water left when the onions have finished cooking. Drain any excess onion/water liquid off before blending and add a little bit at a time to get the curry sauce to the correct consistency.

[Mikka1]

I was told by someone that its easy to precook Lamb for instance in a pressure cooker. Fact is I'm scared of blowing the house/kitchen up with it.  :

[MrCurryLover]

I was told by someone that its easy to precook Lamb for instance in a pressure cooker. Fact is I'm scared of blowing the house/kitchen up with it.  :

You can use a pressure cooker for loads of different types of foods.

 When you purchase a pressure cooker you normally get a small recipe book with it, but I also purchased a book for about ?5 on-line, it has loads of recipes in it.

 
They also reckon that the foods are better for you as they hold in more of the nutrients, etc, I don't know how true that is, but they definitely save loads of time on cooking and the food tastes just as good as conventional cooking.

 
There are loads of horror stories about exploding pressure cookers but I think they are from many years ago when they weren't made to the same high quality as they are these days