Black Bean Potato Curry (Pressure Cooker Recipe)

This black bean potato curry pressure cooker recipe is a simple and delicious main dish that pairs perfectly with rice. It’s a great vegetarian curry and easy to prepare.

Black Beans Potato Curry

Growing up in Nepal, we mainly ate vegetables and legumes, and I really liked making curries with kidney beans, chickpeas, black-eyed peas, and soybeans.

Surprisingly, black beans weren’t a regular part of our cuisine. It’s only after moving abroad that I’ve come to appreciate the beautiful flavors of cooking with black beans.

Now I often cook curry with black beans and potatoes. It’s simple and quick, and with a pressure cooker, it is easy. This is perfect for busy days when you want to save time on cooking.

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

Ingredients

Black beans – Dried or canned black beans. Soak dried black beans for a minimum of 6 hours beforehand, or you can also soak them overnight. If you opt for canned black beans, be cautious with the cooking time to prevent them from getting mushy. A single whistle on high heat is usually sufficient to cook the beans to the desired consistency.

Potato – Waxy or all-purpose potatoes.

Onion, tomato, cilantro, garlic powder and ginger. (You can use either fresh or dried.) You can also substitute fresh chopped tomatoes with canned ones.

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

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

Seasoning – Salt

Instructions

• Start by thoroughly rinsing the soaked black beans under cold water to remove dirt or impurities.
• Heat the oil on a pressure cooker.
• Once hot, add cumin seeds and let them sizzle for a few seconds.
• Add the chopped onions and sauté until they are translucent.
• Then, add the potatoes and cook for another 2-3 mins.

• Add the ginger, garlic, turmeric, coriander, cumin powder, and chili powder to the pressure cooker.
• Mix well and let the spices cook for a minute to release their flavors.
• Next, add the chopped tomatoes and cook until they become soft and mushy.

• Next, add the soaked black beans to the cooker and mix thoroughly.
• Cook for two to three minutes, then add water to the pan.
• 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.

• Once the pressure is released, gently open the lid. The curry may now be thick.
• Pour a cup of hot water into the curry and stir it.
• Let it simmer on high heat for 2-4 minutes to adjust the thickness.
• Finally, add cilantro and serve with rice or roti.

Serving & Storage

Serving

Rice/Naan: I love to pair black bean potato curry with rice or roti.

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

Storage

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.

If you want to keep the curry longer, you can freeze it. Divide the curry 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.

Frequently Asked Question

Other Curry Recipes