Drumstick - Aloo Sabzi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 6 - drumsticks, peeled and cut into fingers
  • 3 - potatoes, cut into chunks
  • 1 - onion, finely chopped
  • 1 - tomato, finely chopped
  • 1 stalk - curry leaves
  • 1 tbsp - coriander leaves, finely chopped
  • 1 tsp - chilli powder
  • 1 tsp - coriander seed powder
  • 1/4 tsp - turmeric powder
  • 1/4 tsp - garam masala powder
  • 1 tsp - Maharasthrian black masala (kaala masala)
  • salt to taste
  • 1 tsp - wheat flour
  • 1/2 tsp - mustard seeds
  • 3-4 pinches - asafoetida
  • 3 tbsp - oil
  • Grind together: 1 - small onion
  • 5 - garlic flakes
  • 2" piece - ginger
  • 2 - red chillies
  • 1/2 tsp - cumin seeds
  • 1 tsp - sesame seeds
  • 5-6 - cashews
  • 2 - long tamarind strips
  • 1 stalk - mint leaves, plucked
  • 1 tbsp - curd

How to Make Drumstick - Aloo Sabzi

  • Heat 1 tbsp of oil and fry the ground paste until the oil separates. Keep aside.
  • Meanwhile, heat the remaining oil in another large pan. Add mustard seeds, curry leaves, asafoetida and allow to splutter.
  • Add the potatoes and drumsticks and stir. Then sprinkle a little water and cover to cook.
  • Sprinkle water frequently, stirring each time, to cook evenly.
  • When the potatoes are soft, add all the dry masala powders, salt, tomato, onion.
  • Stir-fry until the onion pieces turn soft.
  • Add the ground paste, 1/2 cup of water and stir and cook for a further 2-3 minutes.
  • Sprinkle wheat flour and stir immediately to blend. Take off the flame after a minute.
  • Pour into a serving dish and garnish with chopped coriander.
  • Serve hot with rotis, phulkas, jowar or millet chapathis.

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