Potato Spring Onion Curry Recipe (Aloo Hara Pyaz Sabzi) – Here is a quick and easy recipe of Indian sabzi made from potato and spring onion. Popularly known as aloo hara pyaz ki sabzi.
This is an easy potato spring onion curry (aloo hara pyaz sabzi) as it takes minutes to prepare. All you need is to chop potato and spring onion. Peel some garlic and minced it and slice some green chilies. That’s it. Combine it with Indian spices and voila the delicious potato spring onion curry is ready.
As this is a dry potato spring onion curry, I often combine it with any Indian dal like mix dal fry or gujarati dal. It goes really well with hot phulkas.
Spring onions also known as Scallion or hara pyaz has many health benefits. Not only it reduces the blood cholestrol levels but also reduce the rish of coronary heart disease. The vitamin C in this vegetable also boost the immunity. Check out some other healthy spring onion recipes on this website: sev pyaz ki sabzi and roasted tomato & spring onion curry.
So combining spring onion with carbohyderate rich potatoes is great complete healthy meal. And serving it with protien rich Indian daal makes it even healthier.
Let us now check the step by step recipe of potato spring onion curry (aloo hara pyaaz sabzi).
Recipe of Potato Spring Onion Curry (Aloo Hara Pyaz Sabzi)
We need very few ingredients to make this delicious curry. First wash the potatoes and peel off the skin. Then dice them nicely as shown in below picture. Also wash the sprin onion (scallion) and chop both green and onion part. We will cook them separately so separate out greens from onion.
Also finely chop a green chili and finely chop garlic.
In a non-stick pan heat a tbsp of oil and add cumin seeds (jeera) and asafoetida (hing).
Once the cumin seeds turns brown add chopped garlic and saute for few seconds till the garlic is cooked.
Now add chopped green chili to the garlic and saute for few more seconds. The aroma of garlic is just amazing at this point. 🙂
Its time to add chopped onion. Just add onion part of scallions and combine it with green chili and garlic so that it absorbs their flavors.
Saute the onion for a minute till they are semi cooked and becomes translucent.
Now throw in the chopped potatoes in the pan. Mix well with the ingredients. Add salt to taste at this point and cook the potatoes for a minute.
Add all the spices now. Turmeric powder (haldi), red chili powder and coriander powder (dhaniya). Just mix everything and let the potato get nicely coated with spices. Cook for another minute on medium flame. Occasionally stir the potatoes as it tends to stick to bottom.
Once the potatoes are almost about to cook. Add the green part of spring onion to the curry now and mix again. Cook on high flame for a minute while the lid is open.
Do not over cook the greens. Spring onion and potato curry is now ready.
Serve this potato spring onion curry (aloo hara pyaz sabzi) with any Indian dal like mix dal fry and phulkas.
- Potato: 1 cup, peeled and diced
- Spring Onion: 1 1/2 cup, chopped
- Garlic:1 tbsp, finely chopped
- Green chili: 1 tbsp
- Oil: 1 tbsp
- Cumin seeds (jeera): 1 tsp
- Asafeotida (hing): 1/4 tsp
- Red chili powder: 1 1/2 tsp
- Turmeric powder: 1/2 tsp
- Coriander powder (dhaniya): 1 tbsp
- Salt to taste
- Wash the spring onion (scallion) and chop the green leafy part separately and the onion separately.
- Peel the skin of potato and dice them up. Finely chop the garlic and green chili.
- In a pan heat the oil and add cumin seeds and asafeotida.
- Once the cumin seeds turn brown add the green chili and garlic cook till the rawness of the garlic goes.
- Then add the onions and cook or about 2 min till the onion sweats.
- Add the potatoes and cook for a minute till they are semi cooked.
- Throw in all the masala like red chili powder, coriander powder, turmeric powder and salt to taste so that the masala will blend to the sabzi nicely.
- If required add a little water .
- At last add the green part of the spring onion and cook in the high flame for about a min.
- Potato spring onion curry (aloo hara pyaz sabzi) is ready to serve. Serve hot with Indian daal and phulkas.
2. Avoid closing the lid of pan while cooking green leafy vegetables as it darkens the greens as they loose lush green color.
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