Papaya potato curry step-by-step recipe with video and photos.
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About this recipe
Green papaya and potatoes cooked in a spicy masala base is a delicious Bengali-style curry that is perfect for cold winter nights. This traditional curry is made with chunks of papaya and potatoes cooked in whole and powdered spices. Making this comforting curry in the Instant Pot saves a lot of time and gives perfect taste and texture.
Traditionally, red lentil fritters (called masoor dal bora) are added to this peper dalna. However, I am skipping it here, to make it super simple to make yet very delicious. You may also add a handful of peas to this curry. It can be paired with both steamed rice and roti. This spicy papaya potato curry also goes well with earthy red rice.
Raw papaya is a very healthy vegetable and is associated with numerous health benefits. It is known to improve digestive health and cleanse the body. The enzymes in green papaya help break down protein, fats, and carbohydrates.
This curry is a great way to include this healthy vegetable in your diet. Read on for ingredients, step-by-step instructions, and tips on how to select green papaya for this curry. Find my full collection of Indian potato recipes here.
Ingredients
Green Papaya: Use firm bright green papaya. Read below to see how to select green papaya.
Potatoes: Wash, peel and cut the potatoes into medium-sized cubes.
Onion and ginger: They are used in the masala base.
Spices: The whole spices I use are cumin seeds, bay leaves, cinnamon, and dried chili. The powdered spices I use are cumin powder, chili powder, turmeric powder, and garam masala. You can replace the cumin seeds with panch phoran.
Step-by-step instructions
Set the Instant Pot to saute mode and add oil. Add cumin seeds, dry red chili, bay leaves, and cinnamon. Saute for a few seconds (step 1).
Add onion and potatoes. Saute for 3 minutes, until the onions soften (step 2).
Add ginger and saute for a few seconds (step 3).
Add cumin powder, chili powder, and turmeric. Add ¼ cup water and mix well. Saute for 3 minutes, stirring occasionally (step 4).
Add the papaya and 1½ cups of water. Mix well (steps 5,6).
Secure the Instant Pot lid and set it to pressure cook mode for 4 minutes. Do a natural release of pressure for 10 minutes, then do a quick release (step 7).
Add garam masala and mix well (step 8).
How to select papaya
Green papaya is just unripe papaya that is used mostly in savory dishes. Green papaya is firm with white flesh unlike the ripe ones (which are orange and have soft flesh). Select green papaya that has bright green skin. The skin should be smooth without any spots and have a uniform green color throughout.
If there are yellow or orange patches on the skin, it means that papaya has begun to ripen and may not be suitable to make this dish. If you plan not to use the green papaya immediately after buying it, store it in the refrigerator to avoid ripening it.
Useful tips
Soak the papaya cubes in cold water for 10 minutes. This will help remove any bitterness in it. Drain all the water before using. You may also parboil it for 2-3 minutes; however, I have skipped it here and just soaked it.
Add a little water after adding powdered spices. Else, the spices will burn and make the curry taste bitter.
The sauce of this curry is thin and runny. If you would like a thicker curry sauce, reduce the amount of water to one cup. After pressure cooking, lightly mash 2-3 chunks of the potatoes to add thickness.
Click here for my collection of Instant Pot Indian curries.
FAQs
To prepare the papaya for this dish, wash and peel the skin. Remove the crown. Cut it into half lengthwise and remove all the seeds. Then, cut the halves into quarters and remove the white portion in the center. Cut the papaya into medium-sized cubes.
This curry tastes best with plain steamed rice. You can also pair it with roti.
Bonus
This papaya potato curry is:
- unique, delicious, and healthy
- very easy to make
- freezer-friendly
Recipe card
Papaya Potato Curry in Instant Pot
Ingredients
- 1 medium raw papaya
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 2 dry red chili
- 2 bay leaves
- 2 small sticks cinnamon
- 1 medium onion thinly sliced
- 2-3 medium potatoes cut into cubes
- 1 inch ginger finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or cayenne
- 1 teaspoon turmeric powder
- Salt to taste
- 1 teaspoon garam masala
- 2 cups water divided
Instructions
Prep
- Wash and peel the raw papaya. Cut them into cubes
- Soak them in cold water for 10-15 minutes.
- Drain the water and set them aside.
Making the curry
- Set the Instant Pot to saute mode and add oil.
- Add cumin seeds, dry red chilli, bay leaves, and cinnamon. Saute for a few seconds
- Add onion and potatoes. Saute for 3 minutes, until the onions soften.
- Add ginger and saute for a few seconds.
- Add cumin powder, chili powder, and turmeric. Add ½ cup water and mix well.
- Saute for 3 minutes, stirring occasionally.
- Add the papaya and saute for 1-2 minutes.
- Add 1½ cups of water. Mix well.
- Secure the Instant Pot lid and set it to pressure cook mode for 4 minutes.
- Do a natural release of pressure for 10 minutes, then do a quick release.
- Add garam masala and mix well.
- Serve hot with roti or rice.
nancy says
ive never used papaya in my curry before but it was nice!