Easy and delicious Bengali-style papaya and potato curry is made with chunks of green papaya and potatoes that are cooked in a spicy masala base. Making this papaya curry in an
Green Papaya: Use firm, bright green papaya.
Potatoes: Wash, peel, and cut the potatoes into medium-sized cubes.
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.
See the recipe card for full information on ingredients and quantities.
Step 1: Set the
Step 2: Add ginger and saute for a few seconds (image 3). Add cumin powder, chili powder, and turmeric. Add ¼ cup water and mix well. Saute for 3 minutes, stirring occasionally (image 4).
Step 3: Add the papaya and 1½ cups of water. Mix well (images 5 and 6).
Step 4: Secure the
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.
What to serve with this papaya curry
Bengali papaya curry pairs wonderfully with steamed rice or roti. This pawpaw curry can be served as a part of a larger Bengali meal with various side dishes like Bengali yellow dal, aloo bhaja (crispy fried potato slices), or fried fish.
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.
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.
Any leftovers can be stored in an airtight container in the refrigerator for up to five days. It also freezes well for up to three months. When reheating, add a little water if the curry has thickened and warm it on the stovetop or in the microwave.
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Papaya Potato Curry
- 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 (use store-bought or homemade garam masala)
- 2 cups water divided
- 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.