Drumstick Recipe with Potatoes

Try this tasty vegan Drumstick Recipe with Potatoes Curry that’s super quick – ready in under 30 minutes! It’s not too spicy and goes amazingly well with hot steamed rice or any Indian flatbread like roti, chapati, plain paratha, or even a healthy bhakri made from jowar, rice, bajra, or ragi flour.

This recipe features the long green drumstick, a commonly used veggie in Maharashtrian and South Indian cooking. I love experimenting with veg recipes, especially when served with Indian bread or rice, and this one has a Maharashtrian twist.

Maharashtrian dishes are known for their bold use of spices and ground masalas. From red chili powder to fragrant goda masala/kanda lasun masala, each spice gives a unique and satisfying flavor to the dish. As goda masala or kanda lasoon masala is not readily available in many Indian kitchen, I am replacing it with a freshly ground masala paste.

This curry recipe also skips onions and tomatoes, keeping it simple yet flavorful. I make this dish at least once a week because of its special taste, making it a great addition to any meal. Give it a try and enjoy a burst of delicious flavors!

drumstick recipe with potatoes

About Drumstick Recipe with Potatoes

This Drumstick Recipe with Potatoes is a Maharashtrian-style dish without onion and tomato, and trust me, this drumstick curry tastes delightful even without them. If you want to make for a crowd, you can add the onions and tomatoes before adding the masalas, saute them well and follow the recipe. 

Dry or fresh coconut is commonly used in the Maharashtrian dishes. It is often ground into powder or a smooth paste. It adds thickness and a hint of sweetness to the gravy.

This dish has a coconut-based paste made by grinding dry coconut with spices. It provides a luscious texture and delightful richness to the gravy. The magic, however, lies in the curry paste made with a blend of aromatic spices, giving the gravy its distinct taste.

Whether you are a beginner, a busy individual, or prefer uncomplicated recipes, this easy and tasty curry is a great choice that does not compromise on flavor.

If you are looking for a simple semi-gravy dish to pack in a tiffin or lunch box, then this is for you. With fewer ingredients and a straightforward process, this dish is quicker to prepare.

To reduce the cooking time, you can prepare this dish in a pressure cooker under 15 minutes.

Reasons to try

One of the simplest recipes.

An authentic Maharashtrian recipe.

Easy for beginners and bachelors.

Ready in less than 30 minutes.

Perfect for lunch and dinner.

Vegetarian.

Gluten free & Vegan.

drumstick recipe with potatoes

Pro Tips

1. Drumsticks: When buying, select medium sized drumsticks that are fresh, firm, and free from any visible blemishes, bruises, or discoloration. The skin should be smooth and unblemished. Also, the tips of the drumsticks should be tender and not overly dried out.

2. Cut vegetables: Cut them into uniform sizes to ensure even cooking.

3. Fresh paste: Prepare a fresh paste by blending the ingredients, it adds a richness.

4. Masala paste texture: Grind the paste to a smooth paste. This paste forms the base of the curry, providing a silky and smooth consistency.

5. Take your time to cook the masala paste. The key to an astounding Maharashtrian bhaji is oil separation, achieved through slow cooking. Instead of rushing things along, be patient, keep stirring, and cook the coconut masala paste well and oil should visibly leave the sides.

Ingredients

Potatoes: I have used Yukon Gold potatoes for this recipe. Use potatoes that have less starch content. They hold their shape better.

Oil: I have used vegetable oil.

Vatan (masala paste): coconut (dry or fresh), sesame seeds, roasted chana dal, poppy seeds, coriander seeds, cumin, garlic, ginger, coriander leaves, turmeric powder, red chili powder, garam masala powder, and salt.

Oil: Opt for a neutral oil like vegetable or peanut oil for cooking.

Garnishing: Coriander leaves.

For gravy: Water.

How to make Drumsticks Curry with Potatoes

Prep Drumsticks

Clean and trim the drumsticks. Remove any tough fibers by scraping the skin lightly. This ensures that your drumsticks are tender and easy to eat.

Peel the potatoes and cut them into even sized pieces.

Step 1: Make the Vatan (Masala Paste)

1. In a blender jar, add add dry coconut (grated or sliced), roasted chana dal, sesame seeds, and poppy seeds. Blend until it reaches a coarse texture.

Next, add coriander seeds, cumin, ginger, garlic, coriander leaves along with tender stems, turmeric powder, red chili powder, and salt. Ad water gradually and grind it into a smooth paste.

Step 2: Making the Drumstick Curry with Potatoes

2. Heat oil in a pan or kadai over medium-high flame. Once the oil is hot, add mustard seeds, cumin, and curry leaves. Saute for a few seconds until the seeds crackle and leaves turn crisp.

3. Add the masala paste and saute until the moisture evaporates and oil separates at the sides on the pan.

Note: Sauteing the masala well eliminates the raw smell of the ingredients. The process also imparts a deeper color to the masala.

4. Add the chopped vegetables and sear them in the masala for a minute.

5. Add hot water and give a good mix.

Add water till the vegetables are completely submerged. This makes a nice amount of gravy for the recipe.

6. Turn the flame to high and let the gravy come to a boil.

Taste test and adjust the seasoning and spice, if needed.

7. Cover the pan and let the curry simmer on low heat until the drumsticks and potatoes are tender. The time can vary depending on the size of vegetables and intensity of the flame.

This slow-cooking technique allows the drumsticks and potatoes to absorb the spices and develop a rich flavor.

8. Once the drumsticks and potatoes are cooked, add coriander leaves and give a final mix.

9. If the gravy consistency is thick, add more hot water for extra gravy and simmer for 5 minutes.

Drumstick Potato Curry is ready. Serve it hot with rice or flatbread.

Serving Suggestions

The Maharashtrian Drumstick Potato Curry is a flavorful and hearty dish that pairs well with a variety of accompaniments.

1. Rice: steamed plain rice or flavored rice

2. Indian bread: phulka, roti, poli (folded chapati), plain paratha, or bhakri made with jowar, rice, or ragi flour.

Accompany the curry with a simple side salad made with fresh cucumbers, tomatoes, and onions. A drizzle of lemon juice and a sprinkle of chaat masala can add a refreshing touch.

drumstick recipe with potatoes

Storage Suggestions

If you have leftovers, refrigerate the curry. Allow it to cool to room temperature and transfer the curry to airtight container. Consume the curry within 2-3 days.

Before serving, reheat the curry. If the gravy has thickened, add little water and adjust the consistency as desired.

I don’t recommend freezing the curry as it affects the vegetables texture and taste.

Variations

1. Swap drumsticks with brinjals to make Maharashtrian Vangi Batata bhaji.

2. Can add tomato to the masala paste while making the curry for a crowd.

3. Add less water to make a dry curry called as sukhi bhaji.

More Related Recipes

Maharashtrian Batata Bhaji

Flower Batata Matar Rassa

Bharli Vangi

Capsicum Masala Gravy

Anda Rassa

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Recipe Card

drumstick recipe with potatoes

Drumstick Recipe with Potatoes | Drumstick Potato Curry

Author: Santosh Allada
Drumstick Potato Curry Maharashtrian style is very simple and easy main course dish that tastes great with rice or Indian bread. There are different versions, I have shared a no onion no tomato recipe.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian, Maharashtrian
Servings 4 people

Ingredients
  

For Masala Paste

  • 1/4 cup Coconut (dry or fresh)
  • 1/2 tbsp Sesame seeds
  • 1/2 tbsp Poppy seeds
  • 1 tbsp Roasted chana dal
  • 1/2 tbsp Coriander seeds
  • 1 tsp Cumin
  • 6-8 numbers Garlic (cloves)
  • 1.5 inch Ginger
  • 1/4 tsp Turmeric powder
  • 1/4-1/2 tbsp Red chili powder
  • 1/2 tsp Garam masala powder
  • 2-3 tbsp Coriander leaves with tender stems
  • Salt

For the Curry

  • 3 Drumsticks (cut into even pieces)
  • 2 medium Potatoes
  • 1/4 cup Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin
  • 5-6 numbers Curry leaves
  • 1.5-2 cups Water (preferably hot)

Instructions
 

Pre-prep

  • Clean and trim the drumsticks. Remove any tough fibers by scraping the skin lightly. This ensures that your drumsticks are tender and easy to eat.
  • Peel the potatoes and cut them into even sized pieces.

Make the Vatan (Masala Paste

  • In a blender jar, add add dry coconut (grated or sliced), sesame seeds, roasted chana dal, and poppy seeds. Blend until it reaches a coarse texture.
  • Next, add coriander seeds, cumin, ginger, garlic, coriander leaves along with tender stems, turmeric powder, red chili powder, and salt. Ad water gradually and grind it into a smooth paste.

Making the Drumstick Curry with Potatoes

  • Heat oil in a pan or kadai over medium-high flame. Once the oil is hot, add mustard seeds, cumin, and curry leaves. Saute for a few seconds until the seeds crackle and leaves turn crisp.
  • Add the masala paste and saute until the moisture evaporates and oil separates at the sides on the pan.
  • Add the chopped vegetables and sear them in the masala for a minute.
  • Add hot water and give a good mix. Add water till the vegetables are completely submerged. This makes a nice amount of gravy for the recipe.
  • Turn the flame to high and let the gravy come to a boil. Taste test and adjust the seasoning and spice, if needed.
  • Cover the pan and let the curry simmer on low heat until the drumsticks and potatoes are tender. The time can vary depending on the size of vegetables and intensity of the flame.
  • Once the drumsticks and potatoes are cooked, add coriander leaves and give a final mix.
  • If the gravy consistency is thick, add more hot water for extra gravy and simmer for 5 minutes.
  • Drumstick Potato Curry is ready. Serve it hot with rice or flatbread.

Notes

Use fresh ingredients.
Adjust the spice levels according to your preference.
This vatan (masala paste) is multi-purpose and can be use to make a variety of
vegetarian and non-vegetarian dishes.


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