Potato Edamame Curry

5 from 1 vote

Potato Edamame Curry is a homely curry made with a handful of ingredients. Ready in under 45 minutes this pairs beautifully with rotis, parathas or steamed rice.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 333kcal

Author: Smruti

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 teaspoon mustard seeds
¾ teaspoon cumin seeds
⅛ teaspoon asafetida
4-5 curry leaves
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon dhania jeera powder
3 tablespoon oil
¾ teaspoon salt
½ teaspoon sugar

Instructions

In a pan heat oil. Once it is hot, add the peeled and diced potatoes.
Let the potatoes sauté till they have a thin crisp top layer. Then remove them and set aside.
In the same pan add the remaining oil.
Add mustard seeds, asafetida and cumin seeds. Also add curry leaves and green chili (if using). Let the seeds pop
Add finely diced onions, grated ginger and garlic in the pan.
Let everything cook till the onions are translucent.
Next add the puréed tomato, salt, sugar and spices. I have used turmeric powder, red chili powder and dhania jeera powder.
Cook it for 5-6 minutes, till the color changes to deep red and the gravy thickens.
Then add the partially cooked potatoes and edamame.
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.

Video

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.

Nutrition