Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Using a pressure cooker will speed up the cooking time to around 35 minutes.

• If you don't have a pressure cooker, use a regular pot with a lid, but it will take longer for the vegetables to soften.

• Using fresh, vine-ripened tomatoes provides the best flavor for the gravy.

• Straining the gravy after blending is an essential step to achieve a smooth, restaurant-quality consistency.

• This base gravy can be used to make a variety of curries, such as Chicken Madras, Korma, or Masala.