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edamame curry with potato served in a black bowl garnished with cilantro. Roti and pickle can be seen in the background.
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5 from 2 votes

Instant Pot Edamame Curry

One Pot creamy Indian Style Edamame Curry made in the instant pot.
Prep Time20 minutes
Cook Time28 minutes
Course: Dinner, lunch, Main Course
Cuisine: Indian
Servings: 4
Author: Madhavi Kadaba

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.

Notes

Cooking for 18 minutes gives a buttery texture to the edamame. It is soft but not mushy.
If you like to have  a bite to the edamame, cook it for less time.
Tastes best when the  curry rest for 1-2 hours before serving.
Stays fresh for 3 days in the refrigerator.