🍛 Curry Sauce Recipe (Instant Pot & Stovetop) | Easy, Creamy & Authentic

If you’ve ever wondered how to make restaurant-style curry sauce at home, this recipe is your golden ticket. This curry base recipe works for chicken curry, vegetable curry, paneer curry, and even vegan curries. Made with onions, tomatoes, aromatic spices, and a hint of creaminess, this sauce is rich, flavorful, and can be stored for meal prep.

We’re covering two methods — Instant Pot curry sauce for a quick, hands-off approach, and stovetop curry sauce for those who love the traditional slow-simmered flavor. Whether you’re making Indian curry, Thai-inspired curry, or a British takeaway curry base, this recipe gives you that silky, well-balanced, and delicious result every time.

🛒 Ingredients for Curry Sauce Recipe

🌱 Main Ingredients:

• Oil – 3 tbsp (vegetable, sunflower, or coconut oil)

• Onion – 3 medium, sliced

• Tomato – 4 medium, chopped (or 2 cups canned tomato puree)

• Garlic – 6 cloves, minced

• Ginger – 1½ inch, grated

• Green chilies – 2, slit

🧄 Spices & Seasoning:

• Cumin seeds – 1 tsp

• Turmeric powder – ½ tsp

• Red chili powder – 1 tsp (adjust to taste)

• Coriander powder – 2 tsp

• Garam masala – ½ tsp

• Salt – to taste

• Kasuri methi (dried fenugreek leaves) – 1 tsp, crushed

🥛 For Creaminess (Optional):

• Coconut milk – ½ cup (for vegan)

• Fresh cream – ¼ cup (for vegetarian)

• Cashew paste – 3 tbsp (soak cashews in warm water & blend)

🌿 Garnish:

• Fresh coriander leaves – 2 tbsp, chopped

👨‍🍳 Step-by-Step Method – Instant Pot & Stovetop

Method 1 – Instant Pot Curry Sauce (Quick & Easy)

1. Sauté the Aromatics

   • Turn on Sauté mode. Add oil and cumin seeds. Let them sizzle for a few seconds.

   • Add sliced onions and sauté for 6–7 minutes until golden brown.

2. Add Ginger, Garlic & Chilies

   • Stir in ginger, garlic, and green chilies. Sauté for 30 seconds.

3. Cook Tomatoes & Spices

   • Add chopped tomatoes, turmeric, chili powder, coriander powder, and salt.

   • Cook for 3–4 minutes, stirring occasionally.

4. Pressure Cook

   • Add ½ cup water, close the lid, set Manual/Pressure Cook mode for 6 minutes.

   • Once done, quick-release the pressure.

5. Blend into Sauce

   • Use an immersion blender (or transfer to a regular blender) to make a smooth sauce.

6. Finish with Creaminess

   • Stir in coconut milk, cream, or cashew paste.

   • Add garam masala and crushed kasuri methi. Simmer for 2 minutes before serving.

Method 2 – Stovetop Curry Sauce (Traditional & Flavorful)

1. Heat Oil & Temper Spices

   • In a heavy-bottomed pan, heat oil and add cumin seeds. Let them crackle.

2. Cook Onions

   • Add onions and cook on medium heat for 10–12 minutes until caramelized.

3. Add Aromatics

   • Stir in ginger, garlic, and green chilies. Cook for 1 minute.

4. Tomatoes & Spices

   • Add tomatoes, turmeric, chili powder, coriander powder, and salt.

   • Cook for 8–10 minutes until oil starts to separate from the masala.

5. Blend & Thicken

   • Turn off the heat and cool slightly. Blend to a smooth sauce.

6. Final Simmer

   • Return to the pan, add coconut milk or cream, garam masala, and kasuri methi.

   • Simmer for 5 minutes before serving.

🍽️ Best Occasions to Use Curry Sauce

• Weeknight Dinners – Make once, use all week

• Family Gatherings – Pair with chicken, paneer, or vegetables

• Meal Prep Sundays – Store in jars for quick curries

• Festivals & Parties – Easy base for large batch cooking

• Comfort Food Nights – Serve with rice and naan

🍛 Serving Suggestions

• For Meat Lovers – Add cooked chicken, lamb, or seafood to the sauce

• Vegetarian Options – Mix in paneer, tofu, or mixed vegetables

• Vegan Choice – Use chickpeas, lentils, or jackfruit with coconut milk

• Healthy Option – Serve over quinoa or brown rice

🧮 Nutrition Facts (Approx. per serving – ½ cup sauce)

💡 Tip: Reduce oil and cream for a lighter version without losing flavor.

🌟 Pro Tips for the Best Curry Sauce

• Slow cooking on the stovetop develops deep, rich flavors.

• Blending is key — gives that restaurant-style smooth texture.

• Double the batch and freeze for busy days.

• Use freshly ground spices for the most aromatic sauce.

❓ FAQs – Curry Sauce Recipe

Q. How long can I store curry sauce?
In the fridge for 4–5 days, or freeze up to 2 months.

Q. Can I make it oil-free?
Yes, sauté onions in vegetable broth instead of oil.

Q. Is curry sauce gluten-free?
Yes, this recipe is naturally gluten-free.

Q. Can I use this for pasta or noodles?
Absolutely! It pairs well as a fusion curry pasta sauce.

📝 Interesting Facts

This Curry Sauce Recipe is the ultimate meal prep curry base for busy home cooks. Whether you use the Instant Pot method for convenience or the stovetop method for depth of flavor, the result is a smooth, creamy, restaurant-style curry sauce that’s endlessly versatile.

Use it to make chicken curry, vegetable curry, chana masala, or even fusion dishes like curry pasta. Once you make this sauce, you’ll never go back to store-bought versions again.