Topic: Pressure cooker base

[Robbo141]

As a lot of previous posts seem to have been lost, unfortunately I can't simply look up old recipes I had success with.  One being the Instant Pot / pressure cooker base.
Phil - there is this one still up there though, not mine, that you could use.  I've never put coconut in a base myself.
https://www.curry-recipes.co.uk/curry/index.php?topic=13939.0

The only base recipe I'd saved in Word is this one.  Right now, I'm only using Mick's Balti base (pressure cooked) as it gives me excellent results, but here's one I used 'pre-Mick'.  (No idea where the addition of potato and red lentils came from, must've read it somewhere).  Actually, while I remember, I'm going to copy and paste Mick's recipe into Word, just in case of future data issues on the forum.

Akhni Stock
700 ml water
3 bay leaves
7 green cardamom
4 cloves
2 tsp black mustard seeds
2 tsp fennel seeds
2 tsp coriander seeds
2 tsp cumin seeds
½ star anise
1 cinnamon stick

Bring to boil, simmer 15 mins.


Base
6 medium onions – peeled weight 2 lb
100 ml vegetable oil
All veg roughly chopped
1 carrot
1 small potato
1 stick celery      
¼ head of cabbage
½ green pepper
3” ginger, chopped
6-8 cloves garlic
1 TBSP salt
40 g red lentils
1 TBSP mix powder – Syed’s works very well
1 ½ tsp turmeric
2 TBSP tomato paste double concentrate
3 asian bay leaves
1 cinnamon stick
1 black cardamom
½ bunch fresh coriander

Method
1. Flavor the oil
Turn Instant Pot on to Saute function set to ‘normal’.
Add the oil and heat a few secs, then add bay leaves, black cardamom, cinnamon stick
Saute 5 mins to flavor the oil then remove the whole spices

2. Saute the veg
Add chopped veg, garlic cloves, ginger, salt, mix powder and turmeric and saute 10 mins.  Stir regularly
Press Cancel to turn off saute function.

3. Pressure cook the onions
Add onions, fresh coriander, lentils and tomato paste, strain the akhni stock in and enough boiling water to almost cover the onions.
Put lid on and pressure cook 45 mins.
Let the pressure vent naturally when finished.

4. Blend
Allow to cool a little then blend with stick blender.
Add more boiling water to about 3 liter mark if needed.

5. Final pressure cook
Put the lid back on and pressure cook 8 mins.
Let pressure vent naturally when finished.
Makes 7 portions of curry base.

Robbo

[Peripatetic Phil]

Many thanks, Robbo.
--
** Phil.

[livo]

That looks like a good base Robbo.  I've not seen lentils used before, but I see no harm.  Celery is not a common ingredient, but I have to admit to sneaking a bit in previously.  After I read that the leaves can be substituted for fresh methi in the Anda Bhurji I figured, why not.  I've seen potato before in a few.

[Robbo141]

I made a dish with fresh methi once and it’s a bit too bitter for my taste. The guy in my local Indian grocer says it’s good for your digestive health, but I wasn’t keen. I read an old post yesterday while trying to see if any of my posts were still up (nope), that had the base sieved or put through a food mill to remove any fibrous solids from the cabbage / other veg. I’ve not tried that but may give that a go.

Robbo