Potato Edamame Curry

A simple and easy Instant Pot potato curry with edamame.

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Potato and Edamame curry is a simple weeknight dinner for me. With crazy schedules these days, we definitely need some simple and easy recipes that can be put together in 15 min. I just sauté some onions, throw in the potatoes, edamame and masalas in my Instant pot and spend the evening with my family. I sometimes do pot-in-pot in my Instant pot and cook this curry and rice together. Rice and curry together gets done in half hour and makes my life so much easier.

Potato edamame curry in an orange bowl.

What is Edamame?

Before we go any further, Are you familiar with Edamame? Edamame are immature green soybean pods which are high in protein and a perfect vegetarian replacement to meat. They are very nutritious and rich in fiber. Well technically, the beans are called Mukimame but edamame is the most commonly used term. Edamame pods are not edible, so I use shelled beans of edamame(also called as mukimame) for this paratha. You can get fresh edamame and shell it yourself or get the frozen beans from the frozen section and steam them. If you cannot find edamame beans, you can replace with green lima beans.

Potato edamame curry in an orange bowl.

Process to make potato edamame curry:

Its so simple, really. Once you have the masala ready, this curry needs the prep time of 15 min and its gone in the Instant pot. You can even do pot-in-pot with rice and get the dinner ready in one shot. Here’s how you do it:

  1. Turn on Sauté mode on Instant Pot and when its hot, add Avocado oil and add sliced onion and sliced green chilies.
  2. While the onion is sautéing, Make a paste out of poppy seeds, cinnamon stick, cloves, cardamom and ginger-garlic paste.
  3. Peel and Dice the potatoes into 1 inch cubes and keep it aside.
  4. Once the onions are light brown, add the above ground masala paste and sauté for a couple minutes.
  5. Add turmeric, Chili powder, coriander powder and salt and sauté for a minute.
  6. Next, add potatoes and mix in till the potatoes are coated in spices. Add Frozen Edamame and mix once more.
  7. Add 1 cup water and turn off Sauté mode. Close the lid and Turn on the Pressure cook/ Manual mode and set the time for 5 minutes, vent in sealing position, NPR.
  8. When the pressure releases naturally, open the lid the check the seasoning. Turn on sauté mode for 5 min if there is any extra water. Add cilantro to finish off the curry and serve it hot with rice or roti.
Process to make potato edamame curry.

Can this curry be made on stove-top or pressure cooker?

Absolutely! In the pressure cooker, Sauté the onion till they are brown, add the masala paste, potatoes, edamame, spices, water and pressure cook for 1 whistle. On the stove-top, same method as above and cook till the potatoes are done and ta-da, its done!

Potato Edamame Curry

Potato edamame curry in an orange bowl.

A simple and easy Instant Pot potato curry with edamame

Prep Time 15 minutes
Cook Time In Instant Pot 5 minutes
NPR time in Instant Pot 10 minutes
Total Time 30 minutes

Ingredients

Masala:

Instructions

  1. Turn on Sauté mode on Instant Pot and when its hot, add Avocado oil and add sliced onion and sliced green chilies.
  2. While the onion is sautéing, Make a paste out of ingredients in the "Masala" section.
  3. Once the onions are light brown, add the above ground masala paste and sauté for a couple minutes.
  4. Add turmeric, Chili powder, coriander powder and salt and sauté for a minute.
  5. Add diced potatoes and mix in till the potatoes are coated in spices. Add Frozen Edamame and mix once more.
  6. Add 1 cup water and turn off Sauté mode. Close the lid and Turn on the Pressure cook/ Manual mode and set the time for 5 minutes, vent in sealing position, NPR.
  7. When the pressure releases naturally, open the lid the check the seasoning. Turn on sauté mode for 5 min if there is any extra water. Add cilantro to finish off the curry.

Notes

  • Turn on sauté mode if there is any extra water and to adjust the consistency after the pressure is released. This is optional and just to adjust the consistency as per you liking.
  • This curry tastes good with both rice or roti.

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