Black Bean Potato Curry (Pressure Cooker Recipe)

Name: Black Bean Potato Curry
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 2 cup soaked black beans ((Soak 1 cup of dried beans for 6-8 hrs or overnight)); ½ cup chopped tomatoes; ½ cup chopped onion; 2 tbsp chopped cilantro; 1 tsp ginger powder (or minced fresh ginger); 1 tsp minced garlic; 2 medium-sized potatoes; ½ tsp turmeric powder; ½ tsp cumin seeds; ½ tsp cumin powder; ½ tsp red chili Kashmiri powder; ½ tsp coriander powder; 3 cup warm/hot water; 1 tbsp olive oil or any cooking oil; salt to taste

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Treat yourself to a delicious bowl of Black Bean Potato Curry. It is a quick and satisfying vegetarian curry made of simple, nutritious, and delicious ingredients.

As a bean lover, growing up in Nepal meant enjoying legumes like kidney beans, chickpeas, black-eyed peas, and soybeans. However, black beans were not as common on our plates. Since moving abroad, I have discovered the joy of cooking with black beans.

Not only are they packed with nutrients, but they are also incredibly easy to cook, especially with a pressure cooker. Plus, it’s healthy and vegetarian-friendly, making it a great option for vegetarians.

Here are step-by-step photo instructions to make black bean potato curry recipe.

Ingredients

Step-By-Step Instructions

Serving Suggestions

Storage & Freezing

Reheating Suggestions

Variations

Other Curry Recipes

Frequently asked questions

Ingredients For Black Bean Potato Curry

#Black beans – Dried black beans or canned black beans. Be sure to soak dried black beans for a minimum of 6 hours beforehand, or you can also soak them overnight.

#Potato – Waxy or all-purpose potatoes.

#Onion, tomato, cilantro, garlic powder and ginger. (You can use either fresh or dried.)

#Spices – Turmeric, cumin powder, cumin seeds, coriander powder, and red chili powder.

#Oil – Olive oil or any cooking oil of your choice.

#Seasoning – Salt

Step-By-Step Photo Instructions

#1. Start by thoroughly rinsing the soaked black beans under cold water to remove dirt or impurities. Heat the oil on a pressure cooker. After the oil is hot, add cumin seeds and let them sizzle for a few seconds.

Note: Soak black beans in a large bowl filled with cold water for at least six hours or overnight. After soaking is completed, give them a good rinse, then drain the excess water.

#2. Add the chopped onions and sauté until they are translucent. Then, add the potatoes and cook for another 2-3 mins.

#3. Add the ginger, garlic, turmeric powder, coriander, cumin powder, and chili powder to the pressure cooker. Mix well and let the spices cook for a minute to release their flavors.

#.4 Next, add the tomatoes and cook until they become soft and mushy.

#5. Add the soaked black beans to the cooker and mix everything thoroughly. Cook for the next two to three minutes, then add two cups of water to the pan.

#6. Close the pressure cooker with its lid and set it to 2 to 4 whistles on medium-high heat. Turn off the gas and let the pressure cooker naturally release its pressure.

Thick consistency of the black beans curry

#7. Once the pressure is released, gently open the lid. The curry may now have a thick consistency. Pour a cup of hot water into the curry and stir it. Let it simmer on high heat for 3-5 minutes to adjust the thickness. Finally, add cilantro and serve with your rice or roti.

Serving Suggestions For Black Bean Potato Curry

#Rice/Naan

One excellent option is to serve the curry over a bed of white or brown rice.
Serve the black bean potato curry with naan or roti.

#Salad

Consider a simple cucumber salad or spicy cucumber salad on the side if you’re looking for additional accompaniments.

Storage & Freezing Suggestions

#Storing

Before storing your curry, let it cool to room temperature. Place it in an airtight container and refrigerate it for up to four days to ensure the freshest flavor.

#Freezing

If you want to keep the curry longer, you can freeze it. To freeze the curry, divide it into meal-sized portions and place them in freezer-safe airtight containers or heavy-duty freezer bags. Label the bags with a date and use them within 2 to 3 months for the best quality.

Reheating Suggestions

When it’s time to reheat the curry, there are a couple of options.
- If you’ve stored it in the fridge, you can microwave it in a microwave-safe dish stirring in intervals until it reaches your desired temperature. Alternatively, reheat the curry on the stovetop over medium heat until thoroughly warmed.

For frozen curry, it’s best to let it thaw in the refrigerator overnight before reheating. Once thawed, follow the same reheating instructions as mentioned above for refrigerated curry.

Variations

When preparing black bean potato curry, there are a few variations and recommendations to enhance the dish.

If you opt for canned black beans instead of dried ones, be cautious with the cooking time to prevent the beans from getting mushy. A single whistle on high heat is usually sufficient to cook the beans to the desired consistency.

You can also substitute fresh chopped tomatoes with canned ones. Fresh tomatoes impart a richer, more vibrant flavor to the curry. However, canned tomatoes serve as a reasonable alternative if fresh tomatoes are unavailable.

If you enjoy spicier curries, add green or red chili to suit your preference.

Other Curry Recipes

Here are some other delicious curry recipes that you might want to try!

Bitter Gourd Okra Curry (Karela Bhindi Curry)

Easy Creamy Vegetable Curry (Mixed Vegetables Coconut Curry)

Mushroom Spinach Curry With Coconut Milk

Eggplant Potato Curry With Coconut Milk (Aloo Brinjal Curry)

Soya Chunks Potato Curry In Pressure Cooker

Please leave a comment below if you try the black bean potato curry recipe, and rate the recipe if you enjoyed it. Your feedback helps other readers decide if they want to make this recipe. Thank you!

Frequently Asked Questions

1. What spices are commonly used in black bean potato curry?

Black bean potato curry typically includes a variety of spices to give it a rich and flavorful taste. These include cumin seeds, coriander powder, turmeric, and red chili powder. Additional ingredients such as garlic, ginger, and onion are also used to enhance the flavor profile.

2. How do I make a vegan version of black beans potato curry?

To make a vegan version of black bean potato curry, ensure the use of plant-based ingredients. Most black bean potato curry recipes are naturally vegan, but avoid using animal-based products like ghee or butter. Instead, opt for vegetable oil or coconut oil as the cooking medium.

3. What type of potatoes work best in black beans potato curry?

For black bean potato curry, waxy or all-purpose potatoes are recommended, as they hold their shape well during cooking and have a creamy texture. Examples include Yukon Gold, red-skinned, and baby potatoes. Starchy potatoes like russets tend to break down when cooked and are not ideal for this recipe.

4. Can I use canned black beans, or for dried ones for black beans potato curry?

Both canned and dried black beans can be used in a black bean potato curry recipe. Canned beans are more convenient and require less preparation time, as they are pre-cooked. However, when cooked, dried beans often have a fresher taste and firmer texture. Dried black beans will need to be soaked and then cooked separately before adding to the curry.

5. What can I serve alongside black bean potato curry?

Black beans potato curry is often served with a variety of dishes such as steamed rice, naan bread, or chapati. It can also be served with yogurt or a pickle to balance the flavors of the curry.