Hello, multicookermom. Cooking curries in a multicooker often leads to excess liquid because the sealed environment prevents any natural steam evaporation. Since dairy is out of the question and you want to avoid that gelatinous cornstarch gloss or raw flour taste, here are a few reliable, restaurant-tested methods that will give you a thick, velvety body without altering the flavor profile negatively.
First, one of the most traditional methods in Indian cuisine is using a nut paste. You can soak a handful of raw cashews or blanched almonds in hot water for ten to fifteen minutes, blend them into a completely smooth, silky paste, and stir it in during the last five to ten minutes of cooking. Cashews emulsify wonderfully, creating a luxurious, creamy body that mimics heavy cream without containing any dairy or altering the core spice balance.
Second, you can use canned full-fat coconut cream or solid coconut milk. While it does lend a mild coconut aroma, it is naturally dairy-free and creates a rich mouthfeel. If you want something completely neutral, another brilliant trick is using unflavored instant mashed potato flakes or grating a small raw potato directly into the pot before pressure cooking. The natural potato starches dissolve into the gravy and thicken it gently from within without giving it that translucent, shiny sheen that cornstarch leaves behind.
Third, if the curry is already finished and sitting in the pot, take an immersion blender or ladle out two cups of the sauce along with the cooked onions and tomatoes, blend them until smooth, and pour the puree back in. The blended aromatics will instantly bind the sauce together and give you a hearty, rustic texture without adding any new ingredients at all.
I hope one of these options works out well for your family dinner.
