Drumstick & Potato Stir-Fry

Name: Drumstick & Potato Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs drumstick (medium, washed and cut into 2.5 inch pieces); 3 pcs potato (medium, peeled and cut into wedges); 2 tbsp oil (use mustard oil or any neutral vegetable oil); 1 tsp mustard seeds; 1 tsp cumin seeds; 2 pcs dried red chili (broken in half); 1 pcs onion (medium, thinly sliced); 1 tsp ginger garlic paste; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch salt; 1 pinch garam masala; 1 tbsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Tender drumsticks and golden potato wedges come together in a simple, spiced stir-fry that's light yet deeply satisfying. This everyday dry sabzi gets its warmth from a quick tempering of mustard seeds, cumin, and dried red chilies, finished with a squeeze of lemon for freshness. Ready in under 30 minutes, it pairs beautifully with dal and rice for a comforting home-cooked meal.

PREP

10m

COOK

20m

SERVES

1 KATORI

208 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep the vegetables.
1.Wash and trim the drumsticks. Cut them into 2.5-inch long pieces.
2.Peel the potatoes and cut into thick wedges or 1.5-inch chunks.
3.Thinly slice the onion and set aside.
TIPChoose fresh, green drumsticks that are firm and snap easily. Avoid woody, thick ones.
temper · ~1 min
Make the tempering.
1.Heat 2 tbsp oil in a wide, heavy-bottomed pan over medium heat.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds and dried red chilies, and let them sizzle until fragrant (20 sec).
TIPKeep the heat medium — too high will burn the mustard and cumin, making them bitter.
saute · ~7 min
Sauté the onions and aromatics.
1.Add sliced onion to the pan and sauté until soft and lightly golden (5-6 min).
2.Add ginger-garlic paste and cook until the raw smell disappears (1 min).
fry · ~4 min
Stir-fry the drumsticks and potatoes.
1.Add the drumstick pieces and potato wedges to the pan, stirring well to coat with the aromatics.
2.Sprinkle turmeric powder, chili powder, coriander powder, and a pinch of salt.
3.Stir-fry on medium heat for 3-4 minutes until the vegetables are well-coated and lightly seared.
TIPDon't cover the pan yet — an initial open-pan fry gives the potatoes a nice golden edge.
simmer · ~14 min
Cover and cook until tender.
1.Reduce heat to low, cover the pan tightly, and let the vegetables cook in their own steam (12-14 min).
2.Check halfway and give the pan a gentle stir. If it looks too dry, sprinkle 1-2 tbsp water.
3.Cook until the potatoes are fork-tender and the drumsticks are soft to the touch.
TIPDrumsticks release their own moisture as they cook. Add water only if absolutely necessary to prevent scorching.
mix · ~1 min
Finish with garam masala and lemon.
Turn off the heat. Sprinkle garam masala and squeeze fresh lemon juice over the sabzi. Toss gently to mix everything without breaking the potato wedges.
garnish
Garnish with coriander leaves and serve immediately.
Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve hot alongside dal and steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose fresh, tender green drumsticks that snap easily; woody ones are fibrous and lack flavor.
2
Don't peel drumsticks; the outer skin holds shape and absorbs spices during cooking.
3
Cut potatoes into even wedges (1.5-inch) for uniform cooking alongside drumsticks.
4
Let mustard seeds fully splutter before adding cumin to avoid burning the cumin.
5
Cook uncovered for the first 3-4 minutes to sear potatoes and develop a golden crust.
6
Check drumstick doneness by pressing gently; they should be soft but not mushy.
7
Leftover stir-fry can be refrigerated for up to 2 days; reheat in a pan, not microwave, to retain texture.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

The recipe is already vegan; ensure oil is plant-based (e.g., mustard or coconut oil) to keep it fully vegan.

low oil

Low-oil

Reduce oil to 1 tbsp and add 2 tbsp water when steaming; the vegetables will still cook through with less fat.

protein boost

Protein-boost

Add 1/2 cup boiled chickpeas or paneer cubes in the last 5 minutes of cooking for extra protein and texture.

spicier

Spicier

Add 1-2 finely chopped green chilies along with the ginger-garlic paste for an extra layer of heat.

south indian twist

South-indian twist

Replace cumin seeds with 1/2 tsp urad dal and curry leaves in the tempering for a distinctly South Indian flavor profile.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Dietary Fiber

Drumsticks and potatoes both provide fiber that supports digestion and helps maintain steady energy levels throughout the day.

✓

Good Source of Plant Iron

Drumsticks contain easily absorbable iron, which is enhanced by the vitamin C in the lemon juice finish.

✓

Low in Saturated Fat

This stir-fry uses only 2 tablespoons of oil, making it a light preparation with minimal saturated fat compared to fried dishes.

✓

Packed with Antioxidants

Turmeric, coriander, cumin, and garam masala are rich in antioxidant compounds that help combat oxidative stress.

QUESTIONS?

Frequently asked questions

Yes, but thaw them completely and pat dry before cooking to avoid excess water. Reduce steaming time by about 3-4 minutes as frozen pieces tend to cook faster.