Potato Edamame Curry

Name: Potato Edamame Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup edamame ((shelled)); 2 medium potatoes; ½ medium onions; 1 medium tomato ((Puréed)); 2 cloves garlic ((minced)); 1 inch ginger ((grated)); 1-2 green chili ((chopped)); ¾ tsp mustard seeds; ¾ tsp cumin seeds; ⅛ tsp asafetida; 4-5 curry leaves; 1 tsp red chili powder; 1 tsp turmeric powder; 1 tsp dhania jeera powder; 3 tbsp oil; ¾ tsp salt; ½ tsp sugar

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Potato Edamame Curry is a homely curry made with a handful of ingredients. Mildly spiced tomato based curry, this one is ready in under 45 minutes.

It pairs beautifully with rotis, parathas or steamed rice.

Top view of potato edamame curry; a preparation of edamame, potato and spices with roti and salad served with it.

Indian cuisine is full of colorful and tasty curries. From tomato based red curries and spinach based green curries to the more exotic cashew based white curries, the options are unlimited.

Among all these curries there are a few that are made so often in households. These curries are comforting, need only a handful of ingredients and always cozy with freshly made rotis. Curries like Black-Eyed Peas, Akbari Paneer, Palak Paneer and Sarson da Saag are popular.

Aloo Matar is also one such curry. As the name suggests, it is a homely curry made with potatoes and peas. And inspired by this popular Indian curry I am showing you how to make Potato Edamame Curry today. It is similar to Aloo Matar but packed with protein.

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What is Edamame?
Why this recipe works
Ingredients and Substitutions
How to make this recipe
Expert Tips and Notes
Recipe FAQs
Pairings
More Curries to try
Potato Edamame Curry

What is Edamame?

Edamame is essentially immature soybeans in their pods. When shelled, they are called mukimame. While both the names refer to the same thing, the difference is whether or not they are shelled.

Similar to peas, they are generally shelled to use in various stir-fries, curries etc. These are also enjoyed as a snack when steamed and seasoned with spices or just sea salt. We love this Steamed Garlic Edamame made using the Instant Pot.

Edamame is packed with protein (11 grams in every 100 grams of the shelled pods) and also has a lot of other nutrition like Vitamin K, fibre and antioxidants. So it is definitely great for everyone.

However, there are a large number of people who do not enjoy eating the steamed pods as a snack or appetizer. So I added it into a familiar Indian curry. This way it does not taste raw, is coated in some spices and still gives the benefits it has.

Why this recipe works

This recipe is derived from a popular Indian curry Aloo Matar. With one simple substitution of mukimame for peas, we can double the protein from 5 grams to 11 grams.
It is a great way to enjoy edamame in a curry. With a handful of ingredients and minimal spices, the curry is delicious yet easy to make.
This Edamame Potato Curry comes together in under 45 minutes. It is great as a side for Rotis, Parathas or even steamed rice.
This is a Vegan recipe that can easily be made Gluten-free by skipping or using pure hing.
A comforting meal for any meal, this is great as part of meal prep and for the lunchbox. It does travel well as it is not very watery.

This Potato Edamame Curry is great as a side and also works well to make a quick Indian style Buddha bowl. Serve it with rice or quinoa, salad, vegetables and a dipping sauce; it is great in every way.

Ingredients and Substitutions

Ingredients for making Potato Edamame Curry; edamame, potatoes and spices.

Frozen shelled Edamame: The prime ingredient in the recipe is Edamame. I like to use the frozen shelled edamame pods for this one. The ones with shell will work too but they will have to be shelled before using. This can be substituted for green peas, green chana or other greens if desired.
Potato: Yukon potatoes work the best in this recipe. As they are diced and cooked, any buttery potato will disintegrate in the curry. chop them of even size to cook them evenly.
Aromatics: For the recipe I add onions, ginger, garlic and green chili. These work perfectly to spice up the recipe. However, the green chili or even the garlic can be skipped for a milder version.
Tomato: To make the recipe saucy, I add the purée of two tomatoes. This can be replaced by store bought tomato paste or fire roasted tomatoes too.
Tempering Ingredients: I like to temper the ingredients in oil. Ghee is an option too but I prefer oil over it. The tempering includes mustard seeds, asafetida, cumin seeds and curry leaves. Skip any of these if they are unavailable.
Spices: Like most Indian recipes we use the basic Indian spices in the recipe. Turmeric powder, red chili powder and dhania jeera powder.
Other ingredients: Apart from the spices we use salt, sugar and lemon juice to flavor the curry. Also, I like to top the curry with some finely chopped cilantro.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- In a pan heat oil. Once it is hot, add the peeled and diced potatoes.

2- Let the potatoes sauté till they have a thin crisp top layer. Then remove them and set aside.

Add potatoes to oil and sauté till they are crips on the outside.

3- In the same pan add the remaining oil.

4- Add mustard seeds, asafetida and cumin seeds. Also add curry leaves and green chili (if using). Let the seeds pop.

Add oil in the pan and add the tempering ingredients. Let them pop for a few seconds.

5- Add finely diced onions, grated ginger and garlic in the pan.

6- Let everything cook till the onions are translucent.

Then add onions and other aromatics and sauté well.

7- Next add the puréed tomato, salt, sugar and spices. I have used turmeric powder, red chili powder and dhania jeera powder.

8- Cook it for 5-6 minutes, till the color changes to deep red and the gravy thickens.

Add tomatoes and spices and mix well till it is dark red in color.

9- Then add the partially cooked potatoes and edamame.

10- Mix well and cook covered for 8-10 minutes, till the gravy is thick and the potatoes and edamame are cooked through. Add some water if required. Turn down the flame and serve with roti or steamed rice.

Add the potatoes and edamame; cook well and serve as a side.

Expert Tips and Notes

The recipe can be made with pre-boiled potatoes too. Just boil them, peel and dice. This helps make them faster as we skip the first two steps.
The edamame in the recipe can be substituted with peas to make the traditional Aloo Mutter recipe. It can also be substituted with green chana or fresh pigeon peas.
Adding a dash of tomato paste to the recipe makes it deep red and packed with flavor. It gives a restaurant style feel rather than a homestyle version.
This curry is fairly thick. If you prefer a thinner version, add more water and simmer for a couple of minutes.

Side view of Potato Edamame Curry with roti on the side.

Recipe FAQs

What is Edamame and Mukimame?

Edamame are the immature soybeans in their pods. When shelled, they are called mukimame. While both the names refer to the same thing, the difference is whether or not they are shelled.

Can this recipe be made ahead of time?

Yes certainly. It works wonderfully for meal prep or for the lunchbox. It needs to be reheated for a couple of minutes in the microwave before consuming.

What does Edamame Potato Curry pair with?

This curry pairs well with rotis, parathas, naan or steamed rice. It makes a great Indian curry for any meal.

Pairings

This curry pairs wonderfully with Indian breads, rice and other sides. Here are some favorites to make a complete meal.

More Curries to try

Potato Edamame Curry in a bowl with roti and salad on the side.

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