Indian curries are unknown to be full of flavor and deliciousness and this raw banana and yam curry is the perfect example.
But that’s not all- this curry takes it all a step forward and packs in the healthy goodness of two incredibly nutritious foods, making it a perfect home cooked meal in more ways than one.
Sounds tempting enough? Here’s all you need to know about the recipe before you go ahead and give it a shot.
Ingredients For the Recipe
To make the raw banana and yam curry, you’ll need two sets of ingredients.
For the boiling part
- Raw banana: 1
- Yams (small): 2
- Water: 3 cups
For the curry
- Oil: 2 tbsp
- Cumin seeds: 1 tsp
- Green chilies (slit): 2
- Prepared yam (boiled and chopped)
- Prepared raw banana (boiled and chopped)
- Peas (frozen): ¼ cup
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Coriander powder: 2 tsp
- Garam masala: ½ tsp
- Salt: 1 teaspoon or as per taste
- Tomato (roughly chopped): 1
- Water: 1.5 cups
- Coriander leaves (roughly chopped): ¼ cup
How to Make the Raw Banana and Yam Curry
Once you have the ingredients ready, here is what you will need to do to make the raw banana and yam curry.
In a pressure cooker, add the raw banana and yams with their peels. Add water. Pressure cook for 3-4 whistles.
Once they are cooked, let them come to room temperature.
Remove their peels. The peels will come off easily once they are properly boiled.
Next, chop them into bite sized pieces. Keep aside.
Heat oil in a pressure cooker. Add the cumin seeds and the slit green chilies.
Next, add the boiled and chopped raw banana and yams. Saute.
Add the frozen peas next and mix. Saute and cook for 1 minute.
Add the powdered spices next along with salt and mix.
Add the chopped tomatoes and mix. Let it cook for a minute.
Next, add water and the coriander leaves and mix.
Pressure cook the mixture for 3-4 whistles.
Serve hot with rice or any Indian bread of your choice.
Frequently Asked Questions
Depending on your personal preference, you can add a lot of different veggies or spices to the raw banana and yam curry.
Sometimes I like to add some chopped green beans and carrots into the curry as well and you can do that too.
If you have any leftovers, you can store them in an airtight container for up to 2 to 3 days in a refrigerator.
This curry can then be reheated in the microwave or over the stove top on medium heat.
Tips & Tricks to Make the Raw Banana and Yam Curry
If you are ready to give this recipe a shot, you might want to take note of some of these tips and tricks.
- I have pressure cooked the raw bananas before using them for the recipe. If you don’t want to use a pressure cooker, you can also choose to boil the bananas in a pot over the stove top.
- Another great idea to cook the raw bananas is to steam them in the steamer until they are tender.
- For extra flavor, you can cook the curry in mustard oil instead of another oil- mustard oil lends the curry a nice smoky flavor. Team it up with mustard seeds and curry leaves and you’ve got yourself a curry that’s extra flavorful.
- To make things easier, you can also prepare the base of the curry in advance and refrigerate or freeze it until you are ready to prepare the rest of the curry.
- To prepare the base for the curry, all you need to do is combine some tomatoes and onions along with the spices in some oil and cook for a few minutes until the tomatoes are cooked.
- Try to keep the pieces of the raw bananas and the yam similar in size. This will ensure that they are cooked to perfection.
- To lend some creaminess and a bit of tanginess to the curry you can also add some whisked yogurt into the mix.
- You can also sprinkle some dried fenugreek leaves (also known as kasuri methi) on the curry towards the end, to lend it an extra depth of flavor.
- Depending on your personal preference, you can choose to keep the curry thick, or loosen it up by adding some water and letting it simmer for a few minutes.
- Don’t forget to top the curry with a generous sprinkle of some chopped herbs of your choice. I like to add some chopped cilantro.
Serving Ideas & Suggestions
This easy curry can be served just like any other Indian curry dishes-teamed up with some rice or chapati or even some flaky parathas.
To make it a complete meal, you can also team it up with a quick side salad with some raw veggies and serve it along with the curry.
If you enjoyed this flavorful and delicious curry, and are inspired to try some more such recipes, here are a few good ones you might want to check out.
Raw Banana and Yam Curry
Ingredients For the boiling part
- 1 pc Raw banana
- 2 pcs Yams , (small)
- 3 cups Water
Ingredients For the curry
- 2 tablespoon Oil
- 1 teaspoon Cumin seeds
- 2 pcs Green chilies , (slit)
- 1 bowl Prepared yam , (boiled and chopped)
- 1 bowl Prepared raw banana , (boiled and chopped)
- ¼ cup Peas , (frozen)
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoon Coriander powder
- ½ teaspoon Garam masala
- 1 teaspoon Salt
- 1 pc Tomato , (roughly chopped)
- 1.5 cup Water
- ¼ cup Coriander leaves, (roughly chopped)
- In a pressure cooker, add the raw banana and yams with their peels. Add water. Pressure cook for 3-4whistles.
- Once they are cooked, let them come to room temperature.
- Remove their peels. The peels will come off easily once they are properly boiled.
- Next, chop them into bite sized pieces. Keep aside.
- Heat oil in a pressure cooker. Add the cumin seeds and the slit green chilies.
- Next, add the boiled and chopped raw banana and yams. Saute.
- Add the frozen peas next and mix. Saute and cook for 1 minute.
- Add the powdered spices next along with salt and mix.
- Add the chopped tomatoes and mix. Let it cook for a minute.
- Next, add water and thecoriander leaves and mix.
- Pressure cook the mixture for 3-4 whistles.
- Serve hot with rice or any Indian bread of your choice.