Papaya Masala Curry

Papaya has got a lot of health benefits. It has high levels of antioxidants that help in reducing the risk of heart diseases, preventing oxidation of cholesterol and they are a rich source of vitamin A, vitamin C, and vitamin E. Papaya Masala Curry is made by cooking tomatoes, onion and half ripened papaya along with different spices. Generally, half ripened papayas should be consumed after cooking as it contains proteolytic enzymes papain and chymopapain which are absent in ripened papaya. Papaya Masala Curry is one of the quickest and easiest curries that can be prepared under 20 mins. This is a curry that requires no grinding and goes well with roti or rice. 

Planning & Pre-Preparation: 10 mins
Cooking time: 15 mins


  • Papaya - half ripened – 1
  • Butter - 1 Tbsp.
  • Oil - 2 Tsp.
  • Cardamom/Elachi - 2 
  • Cloves/Lavang – 2
  • Bay leaf/Tej patta – 1 
  • Cinnamon/Ilavankappattai - 1
  • Marathi Moggu / Kapok buds – 1 
  • Fennel Seeds/Saunf - 1 Tsp 
  • Cumin seeds/ Jeera - 1 Tsp 
  • Onion (Chopped) - 2 (Medium)
  • Ginger Garlic Paste - 1 Tsp
  • Tomatoes (Chopped) - 2 (Medium)
  • Water – 1 Cup (½ cup for tomatoes and ½ cup for papaya)
  • Turmeric powder – 1 Tsp.
  • Chilli Powder - 1 Tsp.
  • Garam Masala - 1 Tsp.
  • Coriander/Dhaniya Powder - 1 Tsp. 
  • Dry Mango powder/Amchur powder – 1/2 Tsp.
  • Salt – per taste 
  • Kasturi Methi – 1 Tsp.
  • Cream – 1 Tsp.
  • Coriander leaves for garnishing


Chopping Papaya:

  1. Peel off the skin of the half-ripened Papaya.
  2. Once peeled, cut into vertical slices and scrape out the white portion inside to avoid bitterness.
  3. Roughly chop into pieces.

Making Papaya Masala Curry:

  1. To a Kadai add butter and oil. When butter melts, start adding spices such as Cardamom/Elachi, Cloves/Lavang, Bay leaf/Tej Patta, Cinnamon/Ilavankappattai, Marathi Moggu/Kapok buds, Fennel Seeds/Saunf, and Cumin seeds/Jeera. Saute for a few seconds.  
  2. Then add chopped onions and fry until translucent.
  3. Now add Ginger Garlic Paste and fry until the raw smell is gone.
  4. Then add chopped tomatoes and sauté well.
  5. Once sautéed add ½ cup of water, cover and cook for about 8 mins. Check whether it is completely cooked. If not keep cooking for a few more minutes.
  6. Now add spice powders such as Turmeric powder, Chilli Powder, Garam Masala, Coriander/Dhaniya Powder, and Dry Mango powder/Amchur powder. Mix well.
  7. Then add the chopped Papaya pieces and mix them well. Keep mixing until the papayas are evenly coated with masalas. 
  8. Now add water, cover and cook for around 10 mins.
  9. Check whether it is completely cooked, if not keep cooking for a few more minutes.
  10. Add Salt, Kasturi Methi, and Cream and mix well.
  11. Finally, garnish with coriander leaves. 
  12. Papaya Masala Curry is ready and served with rice or roti.

Points to be noted

  • You can skip the oil and add one additional Tbsp. of butter to enhance its flavour.
  • Alternatively, you can add tomato puree instead of chopped tomatoes. If you are adding tomato puree skip adding water during step 5 of Making Papaya Masala Curry.


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