Aloo Sahjan Ki Sabji is a simple, flavorful, and comforting Indian vegetable curry made with potatoes and tender drumsticks (moringa pods). It is a wonderful everyday sabzi that pairs beautifully with rice, roti, or any Indian flatbread.
Drumstick is known by different names across India. In Maharashtra, it is commonly called shevgyachi sheng, while in South India, it is widely known as moringa. Drumstick has been valued in traditional Indian cooking for generations and is a wonderful vegetable to include in your meals.
Today, I’m sharing my family-style recipe for Aloo Sahjan Ki Sabji, made with a flavorful tomato, ginger, and green chili paste, aromatic spices, kasoori methi, fennel powder, fresh coriander, and grated coconut.
The combination of tender potatoes and drumsticks cooked in this delicious masala is absolutely wonderful. The fresh coconut at the end adds a subtle richness and beautiful flavor to the sabzi.
And the best part? This recipe can be made in a pressure cooker in around 15 minutes, making it perfect for busy days when you want a delicious homemade meal without spending too much time in the kitchen.
If you haven’t tried drumstick with potatoes this way before, definitely give this recipe a try. I’m sure it will become a new favorite in your home!
- Quick and easy: The pressure cooker makes this sabzi in a short amount of time.
- Everyday Indian comfort food: Simple ingredients come together to create a delicious homemade meal.
- Flavorful masala: Tomato, ginger, green chili, and aromatic spices give the curry wonderful depth.
- Perfect combination: Potatoes and drumsticks complement each other beautifully.
- Fresh coconut adds extra flavor: A little grated coconut at the end makes the sabzi even more delicious.
- Great with rice: The flavorful gravy is perfect with hot steamed rice.
- Easy enough for beginners: The method is straightforward and doesn’t require complicated techniques.
- 1½ cups drumstick (sahjan/moringa pods), cut into pieces
- 2 medium potatoes, cut into medium-sized pieces
- 2 medium tomatoes, roughly chopped
- 2 green chilies, roughly chopped
- 1-inch piece fresh ginger, roughly chopped
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- ⅛ teaspoon hing (asafoetida) powder
- 1 sprig curry leaves
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon cumin powder
- 1 teaspoon kasoori methi (dried fenugreek leaves)
- ½ teaspoon fennel powder
- 1 tablespoon fresh coriander leaves, chopped
- 1½ cups water
- Salt, to taste
- 1 tablespoon freshly grated coconut
- ¼ teaspoon garam masala
- A small piece of jaggery, according to taste
Step 1 - Prepare the Drumsticks
- Firstly, wash the drumsticks thoroughly and cut them into medium-sized pieces.
- You can peel the outer skin lightly if desired, although this isn’t absolutely necessary when using tender drumsticks.
- Keep the prepared drumstick pieces aside.
Step 2 - Prepare the Potatoes
- Peel the potatoes and cut them into medium-sized pieces.
- Try to keep the potato pieces relatively similar in size so they cook evenly along with the drumsticks.
Step 3 - Make the Tomato Paste
- Add the roughly chopped tomatoes, green chilies, and ginger to a blender.
- Blend until you have a smooth paste.
- Set the tomato mixture aside.
Step 4 - Prepare curry
- This sabzi can be made conveniently in a pressure cooker.
- Place the pressure cooker over medium heat and add 2 tablespoons of oil.
- Once the oil is hot, add ½ teaspoon mustard seeds. Allow the mustard seeds to crackle.
Once the mustard seeds begin to splutter, add ¼ teaspoon cumin seeds, ⅛ teaspoon hing, 1 sprig curry leaves. Let the curry leaves sizzle for a few seconds.
Now Add the prepared tomato, ginger, and green chili paste to the cooker. Be careful while adding the paste because it may splutter.
Mix well and cook over medium heat. Cook until the raw smell of the tomatoes disappears and the mixture becomes nicely cooked.
Stir occasionally to prevent the masala from sticking to the bottom.
- Add the Spices ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, ¼ teaspoon cumin powder
Mix everything thoroughly. Cook the masala until the spices are well roasted and you can see a little oil separating from the mixture.
This step is important because properly cooking the masala gives the sabzi a much deeper and more delicious flavor.
Step 5 - Add the Drumsticks and Potatoes
- Once the masala is nicely cooked, add 1 teaspoon kasoori methi and ½ teaspoon fennel powder.
- Add some freshly chopped coriander leaves as well. Mix everything together.
- The kasoori methi and fennel add a lovely aroma and a subtle sweetness to the masala.
Now add the prepared drumstick pieces and potatoes. Mix them gently with the masala so that the vegetables are well coated. Cook them with the masala for about 5 minutes, stirring occasionally.
Cover the cooker loosely with a lid while cooking, but do not pressure cook at this stage.
After about 5 minutes, remove the lid and stir everything again.
Add 1½ cups of water. Season with salt according to your taste. If you like a slightly richer and more balanced flavor, add about ¼ teaspoon garam masala.
You can also add a small piece of jaggery if you enjoy a slightly sweet and savory flavor. Mix everything well.
Allow the curry to come to a good boil. Once it starts boiling, give everything one final stir.
Step 6 - Pressure Cook
- Close the pressure cooker with its lid.Cook over medium heat until you hear one whistle.
- Once one whistle comes, turn off the heat. Allow the pressure to release naturally before opening the cooker.
Open the pressure cooker carefully. You will see that the potatoes and drumsticks are perfectly cooked and the masala has come together beautifully.
Add freshly chopped coriander leaves. Finally, add 1 tablespoon freshly grated coconut. Gently mix everything together. The fresh coconut adds a wonderful flavor and makes this simple sabzi extra special.
- Now our simple and quick Aloo Sahjan Ki Sabji is ready.
Serve Aloo Sahjan Ki Sabji hot with steamed rice for a comforting and satisfying meal. It also tastes delicious with Roti, Chapati, Phulka, Paratha, Jeera rice, Dal and rice. For a complete Indian meal, serve it with dal, rice, roti, and a simple salad or pickle. The flavorful masala makes this sabzi especially delicious with plain steamed rice.
- Choose tender drumsticks. Tender drumsticks cook more quickly and have a better texture.
- Don’t skip roasting the masala. Cook the tomato and spice mixture until the raw smell disappears and the oil begins to separate.
- Cut the potatoes evenly. Similar-sized pieces will cook more evenly.
- Be careful with water. Drumsticks and tomatoes release some moisture while cooking, so don’t add excessive water.
- Don’t overcook the drumsticks. One pressure-cooker whistle is generally enough when the potato pieces are medium-sized.
- Add coconut at the end. Fresh grated coconut gives the sabzi a lovely finishing flavor.
- Adjust the consistency. If you prefer a thinner curry for rice, add a little extra water after pressure cooking and simmer briefly.
Potato and Drumstick Sabzi | 15 मिंटोमें बनाये सहजन फली व आलू की सब्जी
Ingredients
- 1½ cups drumstick sahjan/moringa pods, cut into pieces
- 2 medium potatoes cut into medium pieces
- 2 medium tomatoes roughly chopped
- 2 green chilies roughly chopped
- 1- inch piece fresh ginger roughly chopped
- 2 tbsp oil
- ½ tsp mustard seeds
- ¼ tsp cumin seeds
- ⅛ tsp hing powder
- 1 sprig curry leaves
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ¼ tsp cumin powder
- 1 tsp kasoori methi
- ½ tsp fennel powder
- 1 tbsp fresh coriander leaves chopped
- 1½ cups water
- Salt to taste
- 1 tbsp freshly grated coconut
- ¼ tsp garam masala optional
- Small piece of jaggery optional
Instructions
- Firstly, Wash and cut the drumsticks into pieces. Set aside.
- Peel and cut the potatoes into medium-sized pieces.
- Now prepare tomato paste. Blend the tomatoes - 2 (med), green chilies - 2, and 1 inch ginger into a smooth paste.
- Heat 2 tbsp oil in a pressure cooker over medium heat.
- Add 1/2 tsp mustard seeds and allow them to crackle.
- Add 1/4 tsp cumin seeds, 1/8 tsp hing, and curry leaves. Sauté briefly.
- Add the tomato, ginger, and green chili paste.
- Cook until the raw smell disappears, stirring occasionally.
- Add turmeric powder - 1/4 tsp, red chili powder - 1 tsp, coriander powder - 1 tsp , and cumin powder - 1 tsp.
- Cook the masala until the spices are roasted and the oil begins to separate.
- Add kasoori methi - 1 tsp, fennel powder - 1/2 tsp, and chopped coriander - 1 tbsp. Mix well.
- Add the drumsticks and potatoes and mix gently with the masala.
- Cook for about 5 minutes, stirring occasionally.
- Add 1½ cups water and salt to taste.
- Add garam masala - 1/4 tsp and a small piece of jaggery if using.
- Bring the mixture to a boil.
- Close the pressure cooker and cook until one whistle.
- Turn off the heat and allow the pressure to release naturally.
- Open the cooker and check that the potatoes and drumsticks are tender.
- Garnish with fresh coriander and grated coconut.
- Serve hot with steamed rice, roti, chapati, or paratha.
Video
Notes
- Use tender drumsticks for the best texture.
- Cook the masala well before adding the vegetables.
- One pressure-cooker whistle is sufficient for medium-sized potato pieces.
- Adjust the chili powder and green chilies according to your taste.
- Fresh grated coconut is optional but highly recommended for its flavor.
- A small amount of jaggery can be added for a subtle sweet-savory balance.
- Serve hot with rice or Indian flatbreads.
Sahjan refers to the drumstick or moringa pod, the long green vegetable commonly used in Indian cooking. It is also known as shevgyachi sheng in Marathi and is widely used in South Indian cuisine.
Yes. You can make it in a regular saucepan or kadai. Add the water, cover, and cook until the potatoes and drumsticks are tender. You may need additional cooking time compared with the pressure-cooker method.
Yes, frozen drumsticks can be used. However, fresh tender drumsticks generally provide the best texture and flavor.
Yes. Fresh coconut adds flavor but is optional. You can leave it out if you don’t have it available.
Absolutely. Reduce the number of green chilies and the amount of red chili powder according to your preference.
Yes. A small amount of jaggery can add a lovely sweet-savory balance to the tomato-based masala. It is completely optional.
It pairs especially well with hot steamed rice, but you can also serve it with roti, chapati, phulka, or paratha.
