Papaya curry was a dish I almost gave up on the first time. I thought it is too bland, too watery but it was nothing like that when I tasted it at a friend’s place in Kolkata. A few failed batches later in my kitchen, I finally cracked the balance of spice and mustard oil. Now it is one of those recipes I make on repeat, especially when I want something light but deeply flavorful.
Recipe Snapshot:
- Papaya curry is a dish made using unripe or green papaya as the main ingredient.
- Papaya curry tastes slightly spicy and earthy.
- I serve it as a main course alongside rice or roti.
- I take about 40 minutes to make this dish at home.
- I recommend trying bottle gourd curry or pumpkin curry as close alternative.
The Ingredients:
- Papaya (green) – 2 medium sized papaya cut into cubes and cleaned
- Whole spices – Cumin – 1/2 spoon, Cardamom – 4, Cinnamon stick – 2
- Coriander powder – 1 Tsp
- Cumin powder – 1/2 Tsp
- Garam Masala – 1/2 Tsp
- Colour Red chili powder – 1 Tsp
- Regular red chili powder – 1 Tsp
- Turmeric – 1 Tsp
- Mustard 3 Tsp
- Ghee 1 Tsp
- Dried red chili – 2 pieces
- Bay leaves – 2 pieces
- Tomato – 1 piece, chopped
- Ginger, garlic & onion paste – 2 tbsp
How to Cook Papaya Curry (Step by Step Images)?
1. Turn on the flame and heat the pan, pour the mustard oil, heat the oil to lightly fry the papaya.
2. Add papaya to kadai and a pinch of salt. Give it a stir.
3. Add a little turmeric. Stir and fry the papaya. Turn the gas flame to low.
4. Take out the papaya from the kadai once it is lightly fried.
(Pro Tip: Do not over-fry the papaya here. It should stay firm, not mushy, since you will cook again later.)
5. Again, add some oil in the kadai.
6. Heat the oil and then add the whole spices, cumin 1/5 spoon, 4 cardamom, 2 cinnamon sticks, bay leaves and dried chilies.
7. Add the tomatoes and Sautee it.
8. Add a pinch of salt to cook it fast.
9. Add the Ginger, garlic & onion paste and stir it nicely till the raw smell goes away.
10. Now add the turmeric, cumin, coriander and chilli powder and water. Medium the flame and stir it very well. Add the water when the paste is dry. Stir it very well. Cover it with a lid and wait for minutes.
11. Add the papayas and stir it very well.
12. Add a pinch of salt and turn the flame to low.
13. Cover the lid and wait for minutes. Add some lukewarm water and let it boil. Turn the gas flame high and leave it for 15 mins.
14. Add some garam masala and ghee just before you turn off the flame.
(Pro Tip: Add the ghee off the heat, not on it. It helps retain the aroma.)
15. Papaya curry is ready. Serve it with plain steamed rice, roti or naan.
Customize Your Recipe
- I sometimes add cubed potatoes for extra heartiness.
- I swap cumin for panch phoron sometimes for a sharper aroma.
- I have added small prawns a couple of times to this curry for a twist.
- I occasionally skip the gravy altogether and make a drier version, almost like a stir-fried sabzi.
- When I want a tangier note, I stir in yogurt just before finally turning off the flame.
- On days I crave something richer, I finish the curry with a few lentil fritters, or bori, for crunch.
- Instead of mustard oil, I have also tried this curry with regular cooking oil when I want an overall milder, less pungent flavor.
Papaya Curry Recipe Problem Solvers
Q: The pieces of papaya broke while frying in step 4. What to do?
A: Try to stir the mixture on a very low flame and flip it occasionally to prevent the cubes from breaking.
Q: After stirring, my masala smelled undercooked. Is there any way to fix this?
A: Yes, I advise you to add some water and let it cook until it becomes glossy.
Q: My curry is looking a bit dry. How to solve this?
A: You can add a little warm water, cover it and let it simmer for a few more minutes.
Q: I have added too much chili powder at step 10. Can I get rid of its strong flavor?
A: I once made the same mistake. Adding a spoon of curd balances out the spiciness.
Q: My papaya is still hard after boiling. What should I do?
A: Cover the kadai and let it simmer on a high flame.
Q: I forgot to add ghee before turning off the flame. Can I add it later?
A: Indeed, you can add it while switching off the gas. Just make sure to stir it.
Recipe Card
Papaya Curry
Ingredients
- Papaya green – 2 medium sized papaya cut into cubes and cleaned
- Whole spices – Cumin – 1/2 spoon Cardamom – 4, Cinnamon stick – 2
- Coriander powder – 1 Tsp
- Cumin powder – 1/2 Tsp
- Garam Masala – 1/2 Tsp
- Colour Red chili powder – 1 Tsp
- Regular red chili powder – 1 Tsp
- Turmeric – 1 Tsp
- Mustard 3 Tsp
- Ghee 1 Tsp
- Dried red chili – 2 pieces
- Bay leaves – 2 pieces
- Tomato – 1 piece chopped
- Ginger garlic & onion paste – 2 tbsp
Instructions
- Turn on the flame and heat the pan, pour the mustard oil, heat the oil to lightly fry the papaya.
- Add papaya to kadai and a pinch of salt. Give it a stir.
- Add a little turmeric. Stir and fry the papaya. Turn the gas flame to low.
- Take out the papaya from the kadai once it is lightly fried. (Pro Tip: Do not over-fry the papaya here. It should stay firm, not mushy, since you will cook again later.)
- Again, add some oil in the kadai.
- Heat the oil and then add the whole spices, cumin 1/5 spoon, 4 cardamom, 2 cinnamon sticks, bay leaves and dried chilies.
- Add the tomatoes and sauté it.
- Add a pinch of salt to cook it fast.
- Add the Ginger, garlic & onion paste and stir it nicely till the raw smell goes away.
- Now add the turmeric, cumin, coriander and chili powder and water. Medium the flame and stir it very well. Add the water when the paste is dry. Stir it very well. Cover it with a lid and wait for minutes.
- Add the papayas and stir it very well.
- Add a pinch of salt and turn the flame to low.
- Cover the lid and wait for minutes. Add some lukewarm water and let it boil. Turn the gas flame high and leave it for 15 mins.
- Add some garam masala and ghee just before you turn off the flame. (Pro Tip: Add the ghee off the heat, not on it. It helps retain the aroma.)
- Papaya curry is ready. Serve it with plain steamed rice, roti or naan.
