Name: UP Style Aloo Sahjan
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ Moringa Pods, sahjan, peeled and cut into batons; 1 Potato, peeled and cut into wedges; 1 tbsp Yellow Mustard Seeds, pili sarson, soaked for 10 mins; 4 clove Garlic, peeled, for mustard paste; 1 Tomato, finely chopped; ½ tsp Panch Phoran, five-spice mix, or just cumin seeds; ¼ tsp Ground Turmeric; ½ tsp Ground Coriander; ½ tsp Red Chilli Powder, adjust to heat preference; ¼ tsp Dried Mango Powder, amchur (gives the required tang); 1½ tbsp Mustard Oil, essential for authentic flavor; ¾ tsp Salt, to taste; 1 cup Water; 1 tbsp Coriander Leaves, chopped

55 mintotal

40 min hands-on15 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Make the Sarson Paste: In a small blender, combine the soaked yellow mustard seeds, garlic cloves, a pinch of salt, and a splash of water. Grind into a very fine, smooth paste. Set aside.
Heat the mustard oil in a kadhai until it smokes gently. Lower the heat.
Fry the potato wedges and drumstick pieces in the oil for 4-5 minutes until they get light brown spots. Remove and set aside. (This prevents the drumsticks from turning mushy and bitter later).
4–5 min
In the remaining oil, add Panch Phoran (or cumin seeds) and let it splutter.
Add the prepared mustard-garlic paste. Sauté on low-medium heat for exactly 2-3 minutes. (Do NOT over-fry the mustard paste, or it will turn completely bitter).
2–3 min
Add the chopped tomatoes, turmeric, coriander powder, and red chilli powder. Cook until the tomatoes are soft and oil separates from the masala.
Add the fried potatoes and drumsticks back into the kadhai. Mix well with the masala.
Pour in the measured water and add salt. Bring the gravy to a boil.
Lower the heat, cover the pan, and simmer for 12-15 minutes until the potatoes are cooked and the drumsticks are tender but intact.
12–15 min
Remove the lid. Stir in the amchur (dry mango powder) to give the gravy a sour punch. Simmer uncovered for 2 more minutes.
Garnish with fresh coriander, turn off the heat, and serve hot.

How to tell it's done

Soft potatoes and chewable, pulp-filled drumsticks submerged in a strikingly yellow, thin, highly pungent, and tangy mustard broth.

Getting it right

Tip

Yellow mustard seeds (pili sarson) are much milder and sweeter than black mustard seeds. Always use the yellow variety for this specific UP/Bihari style gravy to avoid overpowering bitterness.

What to serve it with

The defining everyday household dish of Eastern UP and Bihar. Eating it is an art: you chew the drumstick, suck out the flavorful pulp, and discard the fibrous shell. Serve with plain steamed rice.

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Ingredients