Drumstick Potato Masala

This Drumstick Potato Masala uses a Bengali blend of spices in a ‘dry-curry’ type dish of Saijan, or ‘Drumsticks’, Potato and Baby Tomatoes.

Some time ago I posted an introductory post to the Indian vegetable ingredient known as Saijan, or ‘Drumsticks’. If you are not familiar with this interesting, Okra-like, foodstuff, you may wish to have a look.

The Method

Cut the drumsticks into two-inch sections and slice the potatoes and the cherry tomatoes into wedges. Grind the fennel and cumin in a mortar and mix with the turmeric and the salt.

Turn the heat to medium and melt the butter in your sauté pan. Add the mustard, nigella and the chili flakes and cook, stirring occasionally, until the spices give off their aroma and a few of the mustard seeds begin to pop.

Heat the vegetable oil to the smoking point in a sauté pan and add the potatoes, Fry, stirring frequently until they are nicely browned and then remove to a bowl.

Add the drumsticks to the pan and sauté for a few minutes. Add the ground spice mixture and stir in well. Next, add the potatoes and about a quarter cup of water. Cover the pan and cook until the water is absorbed. Uncover and stir well.

Move the contents of the pan to the outer edges and place the tomato wedges in the center. Allow them to cook until the tomato starts to break down and the juices thicken.

Stir everything together and plate for service, garnishing with parsley or coriander leaves if desired. Here, the Drumstick Potato Masala is included as part of a Thali meal with some Kebab, Naan, and Palak Paneer, and a little container of a relish consisting of green chili, ginger and parsley in yoghurt.

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Drumstick Potato Masala Recipe

This Drumstick Potato Masala uses a Bengali blend of spices in a ‘dry-curry’ type dish of Saijan, or ‘Drumsticks’, Potato and Baby Tomatoes.

Course: Main Dish, Side Dish

Cuisine: Indian

Keyword: Chili, Cumin, Drumsticks, Fennel Seed, Mustard Pickle, Potato, Saijan, Tomato, Turmeric

Author: John Thompson

Ingredients

• 4 Drumsticks
• 6 baby potatoes
• 6 cherry tomatoes
• 3 tbsp. Butter
• 1 tbsp. Vegetable Oil
• 1 tsp. Mustard Seed
• ½ tsp. Chili flakes
• ½ tsp. Nigella Kalonji
• ½ tsp. Fennel Seed
• ½ tsp. Cumin
• 1 tsp. Turmeric
• ½ tsp. Salt

Instructions

• Cut the drumsticks into two-inch sections and slice the potatoes and the cherry tomatoes into wedges.
• Grind the fennel and cumin in a mortar and mix with the turmeric and the salt.
• Pan-fry the potatoes over high heat until browned and remove to a bowl.
• Melt the butter in the pan over moderate heat and add the mustard, nigella and the chili flakes, stirring until the mustard seeds begin to pop.
• Add the drumsticks to the pan followed by the ground spice mixture and stir well.
• Add the potatoes and about a quarter cup of water to the pan and cover the pan. Cook until the potatoes are just becoming tender and all the water is absorbed.
• Move the contents of the pan to the outer edges and place the tomato wedges in the center. Allow them to cook until the tomato starts to break down and the juices thicken.
• Stir everything together, cook for a few minutes longer to ensure the potatoes and drumsticks are tender, then plate for service