3BunchSpring OnionEach bunch with 5 stems, so 15 stems in total
2PotatoesMedium Sized
1OnionSmall Sized
2Green chilliesFinely Chopped
1TeaspoonGingerGrated
1/4Teaspoon Asafoetida
1/2TeaspoonCarom Seeds
1TeaspoonCoriander Powder
1TeaspoonTurmeric Powder
1/3TeaspoonRed Chilli Powder
1TeaspoonSaltAs per taste
1/3TeaspoonDry Mango Powder / Amchur
1/2TeaspoonGaram Masala
1.5TablespoonOil
1TomatoLarge size
Instructions
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.
Notes
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.
Nutrition
Nutrition Facts
Vegan Spring Onion Curry
Amount Per Serving
Calories 145Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 632mg27%
Potassium 466mg13%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 5g6%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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