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Recipe of Spring Onion | YourFoodFantasy.com by Meenu Gupta

Vegan Spring Onion Curry

A delicious way to make spring onion curry, fully vegan too.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine Indian
Servings 4 Portions
Calories 145 kcal


  • 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.
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  • Peel the skin of potato and dice them up. Similar finely chop normal onion as well.
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  • 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.
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  • Your delicious spring onion curry is ready. Serve Hot and enjoy with dal, rice and chapatti or phulka.
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  • 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 Facts
Vegan Spring Onion Curry
Amount Per Serving
Calories 145 Calories 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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