Papaya Potato Curry
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 Instant Pot is a breeze and you can pair it with Basmati rice or roti.
Servings: 5
Calories: 162kcal
Equipment
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 (use store-bought or homemade 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.
Video
Notes
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.
Nutrition
Calories: 162kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 20mg | Potassium: 546mg | Fiber: 5g | Sugar: 6g | Vitamin A: 726IU | Vitamin C: 56mg | Calcium: 51mg | Iron: 2mg