Sajana Chuin Aloo Tarkari

1. 1
   prep · ~10 min

   Make the mustard-garlic paste.

   1.Soak 1 tsp mustard seeds in 2 tbsp warm water for 10 minutes.

   2.Drain and grind with 5 garlic cloves and a splash of water to make a smooth paste.

   TIPThe mustard paste should be sharp but not bitter — don't use hot water.
2. 2
   pressure cook · ~10 min

   Pressure cook the drumsticks and potatoes.

   1.Place cut drumsticks and cubed potatoes in the pressure cooker.

   2.Add a pinch of turmeric and 1 cup water.

   3.Close the lid and cook on medium flame for 2 whistles.

   4.Release pressure naturally and set aside.

   TIPAvoid over-pressure-cooking — the drumsticks should hold their shape.
3. 3
   temper · ~2 min

   Temper the spices.

   1.Heat 2 tsp mustard oil in a heavy pan until it smokes lightly.

   2.Cool slightly, then add 1 tsp cumin seeds and 2 broken dried red chilies.

   3.Let them sizzle and turn fragrant (20 seconds).

   TIPLetting the mustard oil smoke first removes its raw pungency.
4. 4
   saute · ~10 min

   Build the masala base.

   1.Add chopped onion and sauté until soft and translucent (3-4 minutes).

   2.Pour in the mustard-garlic paste and stir vigorously for 30 seconds.

   3.Add tomato puree, a pinch of turmeric powder, and a pinch of red chili powder.

   4.Cook until the tomatoes break down and oil starts to separate (5-6 minutes).

   TIPStir the mustard paste immediately and vigorously to prevent sputtering.
5. 5
   simmer · ~10 min

   Simmer the curry.

   1.Gently slide in the pressure-cooked drumsticks and potatoes along with their cooking liquid.

   2.Add 0.25 tsp salt and 0.5 cup more water if needed.

   3.Bring to a gentle boil, then reduce heat and simmer for 8-10 minutes so flavors meld.

   TIPThe gravy should be thin and brothy — don't simmer it down too much.
6. 6
   garnish · ~2 min

   Finish and serve hot.

   Check salt, turn off the heat, and let it rest for 2 minutes. Serve hot with steamed rice.

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