Indian Style Edamame Curry made with frozen edamame, aromatic spices and cashew cream. This one pot Vegan Curry can be made both in the instant pot or stove top. Pairs well with rice and roti.
What is Edamame?
Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. ( from Wikipedia)
Edamame come in two forms – pods and beans
Edamame pods can be boiled in salt water and enjoyed as snack. Where as the Edamame beans can be cooked and enjoyed as you would with any other beans.
Edamame beans remind us of Avarekalu, which is widely used in Karnataka. If you like coconut based South Indian Curries, then do check my Karnataka Style Edamame Curry.
Today I am sharing the typical North Indian Style Edamame Curry but made in the instant pot.
This Edamame Curry
- is vegan
- protein filled curry
- makes for a comforting weeknight meal
- pairs well with rice and roti (Indian flat bread)
Step by Step Instructions:
1& 2 – Soak the cashew in hot water for 15 minutes and grind it to a smooth paste.
3 – Wash the frozen edamame and soak it in water till we prep the rest of the ingredient.
4 – Select the saute mode on the instant pot and heat oil. Add cumin seeds, cinnamon stick and bay lea. Saute for 30 seconds.
5 & 6 – Add the onion, green chili, ginger and garlic and cook for 5 minutes until the onion turns soft. If using less oil, splash with little water to avoid burning.
7,8 & 9 – Add the spices and salt and cook for 30 seconds.
10 & 11 – Add pureed tomato and tomato paste and cook for one minute.
12 – Drain the water from edamame and add it.
13- Add cubed potato and one cup water.
14- Cancel the saute mode, secure the lid and adjust the vent to sealing position. Pressure cook on high for 18 minutes.
15 &16 – Let the pressure release naturally and now add the cashew cream and sugar(optional).
17 – Turn on the saute mode and cook for 2 – 4 minutes, or until curry thickens slightly. Taste and adjust the salt.
18 – Finally add some lemon juice and freshly chopped coriander leaves.
SERVING SUGGESTIONS:
Serve the Edamame Curry with Naan, roti or rice.
Frequently Asked Questions:
In U.S Edamame can be found in the frozen vegetable isle of grocery store.
Use your favorite curry powder.
Coconut milk
More Instant Pot Recipes –
Instant Pot Paneer Butter Masala
If you tried this Edamame Curry, do share your feedback in the comment section below. For more recipes, follow me on Facebook and Instagram.
Instant Pot Edamame Curry
Equipment
- Instant Pot
Ingredients
- 2 cups frozen edamame
- 1 medium potato (cut to big chunks)
- 12 whole cashews
- 1 teaspoon cumin seeds
- 1 bay leaf
- ½ inch cinnamon stick
- 1 large onion
- 1 cup pureed tomato
- 1- 2 green chili, finely chopped
- 1 teaspoon tomato paste
- 1 inch ginger, finely chopped
- 3 garlic cloves, finely chopped
- ½ teaspoon turmeric powder
- 1 teaspoon mild red chili powder ( I used Kashmiri red chili powder)
- 1 tablespoon coriander powder
- 1½ teaspoon garam masala
- ¼ teaspoon sugar
- salt to taste
- 2 tablespoons oil
- 1 tablespoon finely chopped coriander leaves
- lemon juice to taste
Instructions
Cashew Cream –
- Soak the cashew in ¼ cup of hot water for 15 minutes and grind it to a smooth paste.
Instant Pot Method –
- Wash the frozen edamame and soak it in water till we prep the rest of the ingredient.
- Select the saute mode on the instant pot and heat oil. Add cumin seeds, cinnamon stick and bay lea. Saute for 30 seconds.
- Add the onion, green chili, ginger and garlic and cook for 5 minutes until the onion turns soft. If using less oil, splash with little water to avoid burning.
- Add the spices and salt and cook for 30 seconds.
- Add pureed tomato and tomato paste and cook for one minute.
- Drain the water from edamame and add it. Add cubed potato and one cup water. Give a mix.
- Cancel the saute mode, secure the lid and adjust the vent to sealing position. Pressure cook on high for 18 minutes.
- Release the pressure naturally and add the cashew cream and sugar (if using).
- Turn on the saute mode and cook for 2 -4 minutes, or until curry thickens slightly. Taste and adjust the salt.
- Discard the cinnamon stick and bay leaf. Finally add some lemon juice and freshly chopped coriander leaves.
Indian Pressure Cooker method –
- Follow the same instructions as the instant pot method and pressure cook in medium flame for 3 whistles. Let the pressure release naturally.
Stove top method –
- Cook the edamame with little salt in plenty of water till soft. Drain the water and set a side.
- Heat oil and add cumin seeds, cinnamon stick and bay leaf. Saute for 30 seconds.
- Add the onion, cubed potato, green chili, ginger and garlic and cook for 5 minutes until the onion turns soft.
- Add the spices and salt and cook for 30 seconds.
- Add pureed tomato and tomato paste and cook for 3- 4 minutes.
- Add a cup of water and bring it to a boil. Add the cooked edamame and mix it well. Simmer the curry for few minutes till potato turns soft.
- Finally add the cashew cream lemon juice and coriander leaves. Cook for 2 -3 minutes and turn off the stove.
Karin Dierckx
Hi there, thank you for this recipe. I plan to make it later this week.
Please view the following as positive input. I noticed that your ingredient list does not specify the quantity of cumin seeds. Actually, I could not find any reference to the cumin seeds, cinnamon stick or bay leave in the ingredients. Maybe it would be nice to add? I usually base by shopping list on the ingredients above the recipe, so missing ingredients can cause me frustration at cooking time.
Madhavi
Thanks for pointing it out. I updated the recipe. Hope you enjoy making the recipe!
Karin dierckx
Hello, I made this curry today. It is simply delicious! Quite easy to make, it has the perfect consistency. I put rice and roti on the side, which made for an excellent meal. This recipe will be come a staple in my kitchen.
Thank you!
Karin
Madhavi
So glad you enjoyed the curry Karin. Thank you for sharing your feedback!
Sujatha
Very tasty
Madhavi
Thank you!