North Indian Style Drumstick Curry Recipe – this is one of the simplest and easiest North Indian curry made with drumsticks and potato. There are many variations of making drumsticks curry across India. I am sharing with you an easy and instant way to prepare the drumstick curry at home. It is prepared using ground mustard paste and readily available spices.
Those who cannot relate to drumsticks, it is known as Moringa or Muringakka, Sajjan ki phali or Segva. Drumsticks are the pods of the moringa plant and are used in making a variety of recipes in Indian cuisine.
Moringa has many important vitamins and minerals. The leaves have 7 times more vitamin C than oranges and 15 times more potassium than bananas. It also has calcium, protein, iron, and amino acids, which help your body heal and build muscle.
I always love drumsticks in Sambhar or Soup. But this drumstick potato curry is my all-time favorite. This recipe works great for lunch as well as for light dinner. It is full of nutrition and very good for health. Pair it up with some steamed rice or chapati. You can also add more water to make a curry or keep its masala dry as per your choice.
To make Drumstick Curry follow the detailed step by step recipe posted below.
Do try other recipes :
- Drumstick Sambar
- Restaurant Style Sambar
- Paneer Bhurji Gravy
- Mix Veg Curry
- Mix Veg
- Egg Curry
- Arbi Masala Dry Veg
- Aloo Matar
- Lauki Kofta Curry
- Kadai Paneer
- Sookha Kala Chana
- Medu Vada
- Sabudana Vada
Preparation Time: 10mins ∏ Cooking Time: 30mins ∏ Servings: 3-4 person
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Drumstick Curry:
Step1: Soak 2 tablespoon mustard seeds in some warm water for 10 minutes. By soaking it will be easy to make a smooth paste. In the meanwhile, we will prepare veggies.
Step2: Trim off the tip and peel it as shown in the pic, cut into 2-inch-long stick and peel of its outer layer, it’ll come out by it own the moment you cut it. Then wash the drumstick thoroughly with water.
Step3: In a heavy bottom pan or kadhai, heat around 1 tablespoon mustard oil and add chopped potato and fry them on a medium flame for 2-3 minutes. Stir frequency otherwise the potatoes might burn.
Step4: Next add chopped drumstick and saute for 3-4 minutes on medium flame.
Step5: Once done transfer them to a bowl and set aside
Step6: Add the soaked mustard seed into the grinding jar along with 5-6 garlic pods, 1-inch ginger, and 2-3 green chili and grind until completely smooth paste forms, then set it aside. (If required you may add 1 tablespoon water while grinding)
Step7: Add 1 more tablespoon of mustard oil and let it heat. Once the oil is hot enough add bay leaf and 1/2 teaspoon cumin seeds and wait till seeds start crackling on low-medium flame.
Step8: Add finely chopped onion and saute over medium heat till onion turn light brown in color.
Step9: Once the onions turn light brown reduce the flame to low and add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon Kashmiri red chili powder. Saute for 2 minutes.
Step10: Next add the ground mustard paste. Keep stirring and saute well until the oil separates on medium-low flame. It will take around 3-4 minutes
Step11: Add finely chopped tomatoes and mix it well with the masala.
Step12: Cover and cook it for 3-4 minutes on medium flame until the oil separates from the masala. Still occasionally.
Step13: Now add fried drumstick and potatoes. Mix well with the masala and cook for 2-3 minutes on medium flame. Keep stirring.
Step14: Now add around 1.5 cups of warm water and Stir well. You may adjust the amount of water depending upon the consistency you like.
Step15: Add salt as per your taste.
Step16: Cover the pan and let it boil on a medium flame for 6-7 minutes or until the potatoes & drumsticks are completely cooked. Once done add 1/2 teaspoon garam masala. Mix well and cook for 1 minute.
Step17: Turn off the flame and garnish with fresh coriander leaves. Check the salt and adjust accordingly.
Step18: Drumstick Curry is ready to be served.
- Consistency of the curry is a matter of preference. Some like it thinner. I prefer mine to be slightly on the thicker side. Adjust the amount of water as per requirement.
- The drumsticks should be cooked well and tender, but take care that they do not get overcooked.
- Adjust the chili and spices as required.
- It tastes best with steamed rice.