Step-by-Step Instructions

1. 1.Prepare the Vegetables

   Roughly chop the onions, tomatoes, and green capsicum. Peel the garlic cloves and ginger. There's no need for fine chopping as everything will be blended later.

2. 2.Combine Ingredients in Pressure Cooker

   Place all the prepared vegetables (onions, garlic, ginger, tomatoes, capsicum), along with the green chillies and a handful of fresh coriander, into a pressure cooker or a large pot.

3. 3.Add Spices and Liquids

   To the pot, add the ground turmeric, general curry powder, Kashmiri chilli powder, garam masala powder, and salt. Follow with the tomato puree, cooking oil, and 4 cups of boiling water.

4. 4.Pressure Cook the Gravy

   Give all the ingredients a good stir. Secure the lid on the pressure cooker and cook on high heat for 5 minutes to build pressure. Once the pressure indicator pops up, reduce the heat to the lowest setting and let it cook for 30 minutes.

5. 5.Depressurize and Blend

   After 30 minutes, turn off the heat and allow the pressure to release naturally. Once the safety valve drops, it's safe to open the lid. Use a stick blender to blitz the cooked vegetables directly in the pot until you achieve a smooth, fine paste.

6. 6.Strain for a Smooth Finish

   For a silky smooth, restaurant-quality texture, pour the blended gravy through a fine-mesh strainer into a large bowl. Use a spoon or spatula to push the liquid through, ensuring no bits or fibers remain. The base gravy is now ready to be used for your favorite curry.