This Drumstick Curry is a simple, easy and a one-pot Drumstick recipe. This curried preparation is made with tender drumsticks (moringa pods), onions, tomatoes, spices and herbs. Serve with roti or steamed rice for a comforting meal.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 1 onion, (- medium to large sized, roughly chopped or ½ cup chopped)
  • 2 tomatoes (- medium to large sized, roughly chopped or 1 cup chopped)
  • 1 inch ginger (- peeled and chopped)
  • 4 to 5 garlic cloves (- small to medium-sized, peeled and chopped)
  • 4 to 5 drumsticks (- medium-sized)
  • 1 teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • ½ teaspoon kashmiri chilli powder
  • ¼ teaspoon garam masala (or Punjabi garam masala)
  • 1 pinch asafoetida ((hing))
  • 1 to 1.5 cups water (or add as required)
  • 2 tablespoons oil
  • salt (as required)
  • 2 tablespoons coriander leaves (- chopped, (cilantro) - for garnish)

Method

Preparation

  1. Rinse the drumsticks a few times in water. Peel lightly and chop the drumsticks into 3 to 4 inches pieces long sticks or batons.
  2. Make a smooth and fine curry paste paste without adding any water with the onions, tomatoes, ginger and garlic.

Making drumstick curry

  1. Heat oil in a pan. Crackle the cumin first on low. Then add the ground curry paste.
  2. Be careful when adding the paste. It might splurge.
  3. Stir to mix well and then add the turmeric, kashmiri red chili powder and asafoetida.
  4. Sauté stirring often till you see oil leaving the sides of the masala.
  5. Add the drumsticks and stir so that the masala coats them well.
  6. Pour water and season with salt. Cover the pan and let the drumsticks cook till they become tender and well cooked. They should not break and become mushy.
  7. Do check when the curry is simmering and the drumsticks are cooking. If the water reduces and the curry looks very thick and the drumsticks are not yet cooked, add some hot water.
  8. Lastly sprinkle garam masala and stir. Garnish the drumstick gravy with coriander leaves.
  9. Serve drumstick curry with steamed rice or any khichdi.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.