Delicious Drumstick And Potato Curry | Munga Aloo Recipe

Drumstick is a very flavorsome vegetable, it is used in several dishes in Indian Cuisine. The most popular dish prepared with a drumstick is Sambar. Drumstick or Murunga has a special place in South Indian cuisine. It is added to Sambar and in Coconut based curries too.

In northern India Drumstick is called Munga / Sehjan ki fali. The most popular dish made with Munga in northern India is Drumstick and Potato Curry. This is a gravy prepared in onion and tomato base with spices. The north Indian counterpart of Sambar is “Dal Munga” i.e drumsticks prepared in yellow lentils with tempering of aromatics and spices.

In summer raw mangoes are added to the ‘Drumstick Dal Recipe’.

The Drumstick curry can be relished with Fulka or boiled Rice.


Tender drumsticks taste better compared to thicker ones.

For making sambar you must take thicker drumsticks and cut them into small pieces of about 2.5″

For making curry pick drumsticks that are thin (not too thin) and tender.

If the drumstick seems hollow from the inside don’t take it, as it is very likely to be dried up from the inside and it will taste like a piece of wooden stick.

Drumstick And Potato Curry Recipe | Indian-Style Gravy

Drumstick And Potato Curry

This is the most basic and probably the easiest drumstick curry recipe. the spices are basic and the ingredients are Indian pantry favorites. So if you have grabbed some fresh drumsticks, you can just hit the kitchen for making this scrumptious Munga Aaloo gravy.


Drumsticks 5

Potatoes 2 Large sized

Onions medium-sized 3

Ginger Garlic Paste 4 tablespoons

Tomatoes 2 large sized

Green Chillies 2


Turmeric Powder 1 tsp

Red Chilly Powder 2 tsp

Coriander Powder 2 tsp

Cumin Powder 1 tsp

Cumin seeds 1/4 tsp

Garam Masala Powder 1 tsp

Oil 4 tbsp

Salt According to taste

Preparations Before Cooking drumstick and Potato

Peel and wash the drumsticks, cut into small pieces of 3 inches

Peel, wash, and dice the potatoes

Wash and chop the Tomatoes

Grind the Onions to make a paste


  1. Heat oil in a pan
  2. Add  cumin seed and let them crackle
  3. Add the onion paste and saute till golden brown
  4. When the onion is nicely fried add ginger garlic paste
  5. Stir and cook till the raw flavor of Ginger and Garlic is gone
  6. Bung in the powdered spices (turmeric, cumin, coriander, red chilly, garam masala, and salt)
  7. Fry the spices for a minute and then put the chopped tomatoes
  8. Stir nicely and add half a cup of water
  9. Cover and allow to cook for 5 minutes in medium flame
  10. After 5 minutes the masala should separate from the oil and the tomatoes should become soft and mix with the masala. If you feel the masala is still not cooked very well, cover and cook for some more time.
  11. Once the masala base of the curry is ready, bung in the drumsticks and potatoes
  12. saute the drumsticks and potatoes with the spice base till the oil is separated and the moisture is gone
  13. Finally, add 4 cups of water ad stir well
  14. Cover and cook on low heat for 20-25 minutes.
  15. After 25 minutes check the potatoes with a form. If they break your curry is ready.
  16. Garnish with fresh Cilantro

Serve this delectable Spicy Drumstick and Potato Curry with simple boiled rice and poppadom.

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