You can also add moringa sticks or fruits from the Moringa tree, also known as Murunggakai or Murungai, though the curry is equally delicious without them (EGG CURRY WITH MORINGA).
For flavoring, instead of curry leaves (CURRY LEAF RICE) try dried fenugreek leaves (Kasuri Methi), which add a slightly bitter, earthy, and aromatic note, enhancing the depth of the curry. Black cumin seeds, stronger, slightly bitter, peppery, and aromatic compared to normal cumin seeds (Jeera), elevate the taste even further.
With these ingredients, plus coconut oil
and common kitchen staples, this vegetarian potato curry bursts with authentic
Indian flavors. Spicy, aromatic, and vibrant in color, with cooked just right potatoes (and optional
moringa sticks), it’s truly an incredible Indian curry experience.
4 potatoes - peeled and sliced
5 Murungai/drumsticks - cut into 1 or ½ inch lengths, with the strings removed from the sides
1 ½ tsp black cumin seeds
Plain chili powder - per taste
1 large red onion - sliced
2 tomatoes - chopped
Dried fenugreek leaves/Kasuri Methi - per taste
Salt, to taste
Water - as needed
Heat oil, add black cumin and onions
Cook till the black cumin pops, and also to mildly caramelize onions.
Add tomatoes, and chili powder.
Stir the
ingredients together and allow them to cook for a thick paste.
Now, add potatoes and drumsticks.
Continue to stir the mixture, ensuring the vegetables are coated with the spices.
Lower the heat
and let the curry simmer, allowing the drumsticks and potatoes to soften.
Once the
vegetables have softened,
add salt and give it a good stir.
Turn off the heat, and sprinkle some dried fenugreek leaves
