Potato Drumstick Curry
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About Potato Drumstick Curry
Drumstick and Potato Curry is a simple yet flavorful dish, made with everyday ingredients easily found in your kitchen. This wholesome curry is a staple in many South Indian households, loved for its comforting taste and effortless preparation.
Rich in nutrients and packed with the goodness of drumsticks and potatoes, this healthy curry pairs beautifully with piping hot steamed rice. Follow along with our step-by-step pictures to bring the authentic flavors of South India to your dining table.
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Recipe Time & More
Ingredients
- 2 cubes Potato (cut medium)
- 1 cup Drumstick (chopped into cms)
- 1 tbsp Oil
- 1/4 tsp Mustard Seeds (Rai)
- 1 Onion (finely chopped, large sized)
- 1/4 tsp Cumin Seeds
- 1 sprig Curry Leaves
- 1/2 tsp Turmeric Powder (Haldi)
- 1 Tomato (chopped, large sized)
- 1/2 tsp Chili Powder
- Water (as required)
- 1 Green Chilli
- 1.5 tsp Salt (or as per taste)
- 1.5 leaves Coriander (Dhania, chopped)
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Instructions
- Heat oil in a pan. Add mustard seeds and cumin seeds and let it crackle.
- Add onion, curry leaves and saute till onion turns soft.
- Add the drumsticks and potatoes.Fry for 2-3 mins.
- Add tomato, salt to taste, turmeric powder and fry till tomato turns mushy.
- Add Chilly powder, Green chilly slit and fry for a min.
- Add water covering the ingredients, cover the pan and cook in medium heat till the drumsticks and potatoes are cooked. Add little water if required and adjust the gravy consistency.
- Add handful of chopped coriander leaves. Give a quick stir and take off the heat.
Recipe Notes
Additional Tips
- To prevent drumstick pieces from becoming too tough or stringy, gently scrape the outer skin with a knife before cutting, and avoid overcooking to maintain their tender texture.
- Add a splash of tamarind water or a few chopped tomatoes during cooking to enhance the sour and tangy notes, which complement the earthy flavors of potatoes and drumsticks beautifully.
- For a richer flavor profile, temper the curry with a pinch of asafoetida (hing) along with mustard and cumin seeds—this adds depth and authenticity to the South Indian taste.
- If you prefer a thicker gravy, mash a few potato pieces towards the end of cooking; this naturally thickens the curry without the need for additional thickeners.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 102kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.4g | Sodium: 1140mg | Fiber: 2g | Sugar: 2g
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Akum Raj Jamir
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This looks so tasty! Thank you.
This is fantastic! Thank you for sharing.
I’m excited to try this recipe!