Spring onion curry / Green Onion curry or Hare Pyaz ki Sabji is a simply and easy Indian recipe made from spring onions and potatoes. Spring onions has many health benefits, not only does it reduces the blood cholesterol levels but also reduce the risk of coronary heart disease. The vitamin C in this vegetable also boost the immunity. A spicy vegetarian (and vegan) dish, having the right mix of taste and flavours makes this recipe a great side dish.
Spring onion curry is not new to me rather, I have been eating it since childhood days, its only when I starter cooking, then I got serious about the taste and benefits of spring onions. Some of those benefits include being great source of Vitamin – C and Calcium. Spring onions also have dietery fibres, folate and minerals like potassium, iron and manganese. Spring onion is a fantastic “green” to include in the diet.
Another reason I like spring onion is that its widely available and normally not too costly (in UK or in India), takes less than 30mins to make spring onion curry and acts as brilliant side dish.
Lastly, but never the least, this curry is vegan friendly. So when I have vegan friend’s visiting me for dinner, I have this handy option to cook.
Below is a quick video edit for the spring onion curry. This video shall give an idea how easy it is to make a good spring onion curry.
You can read below the step by step recipe to make spring onion curry. You can print this too (or bookmark) for your future reference.
Vegan Spring Onion Curry
- 3 Bunch Spring Onion Each bunch with 5 stems, so 15 stems in total
- 2 Potatoes Medium Sized
- 1 Onion Small Sized
- 2 Green chillies Finely Chopped
- 1 Teaspoon Ginger Grated
- 1/4 Teaspoon Asafoetida
- 1/2 Teaspoon Carom Seeds
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Turmeric Powder
- 1/3 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt As per taste
- 1/3 Teaspoon Dry Mango Powder / Amchur
- 1/2 Teaspoon Garam Masala
- 1.5 Tablespoon Oil
- 1 Tomato Large size
- Wash the spring onion thoroughly and chop the green leafy part separately and the white onion separately.
- Peel the skin of potato and dice them up. Similar finely chop normal onion as well.
- Take oil in a Pan / kadhai and heat it on medium heat. Once warm, add asafoetida and carom seeds. Once they brown, add chopped onion and saute till they translucent. Add grated ginger and saute for one minute. Add salt, red chilli powder, garam masala, turmeric powder, coriander powder, green chillies, chopped tomotoes and let the spices roast well till brown.
- Now add spring onions and choppod potatoes, and mix well. Let this cook for about 10 mins.
- Your delicious spring onion curry is ready. Serve Hot and enjoy with dal, rice and chapatti or phulka.
- You can use any vegetable/seeds oil to cook this, however it tastes best when cooked in Mustard oil.
- Do not add any water, as being a green vegetable it looses water on its own while cooking.