Spring Onion and Potato Sabzi Recipe
This Spring Onion and Potato Sabzi is a delightful, comforting dish that brings together the subtle sweetness of potatoes with the distinct, mild flavor of spring onions. The dish is lightly spiced, making it a perfect accompaniment to your daily meals. Whether you’re serving it with rotis, dal, or rice, this simple, flavorful recipe is sure to satisfy your cravings.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Potatoes (peeled and chopped) | 2 medium-sized |
| Spring Onion Leaves (finely chopped) | 1 cup |
| Garlic Cloves (crushed) | 4 cloves |
| Dried Red Chilies | 2 whole |
| Shahi Jeera (Caraway Seeds) | 1 tsp |
| Spring Onion Bulbs | 1/4 cup |
| Turmeric Powder | 1/2 tsp |
| Red Chili Powder | 1 tsp |
| Salt (to taste) | As required |
| Cooking Oil | 2 tbsp |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Indian
Course: Main Dish (Lunch or Dinner)
Diet: Vegetarian
Instructions:
-
Prepare the Potatoes:
- Start by peeling and chopping the potatoes into small cubes or bite-sized pieces.
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-
Cook the Potatoes:
- In a large pan or kadai, heat 1 tablespoon of oil over medium heat. Add the chopped potatoes and salt to the pan.
- Sauté the potatoes until they turn golden brown and are partially cooked (about 10 minutes). You can cover the pan to speed up the cooking process. Once done, remove the potatoes and set them aside.
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Tempering the Spices:
- In the same pan, add another tablespoon of oil. Heat it over medium heat.
- Once the oil is hot, add Shahi Jeera (caraway seeds) and let them splutter for a few seconds, releasing their aromatic flavors.
- Add the crushed garlic cloves and sauté them for about 1 minute, allowing the garlic to cook until fragrant but not burnt.
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Add Onions and Spices:
- Now, add the finely chopped spring onion bulbs and dried red chilies to the pan. Sauté until the onions turn soft and translucent (about 3-4 minutes).
- Once the onions are soft, add the turmeric powder, red chili powder, and salt. Stir well to ensure the spices are evenly mixed.
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Add Spring Onion Leaves:
- Add the spring onion leaves to the pan and mix everything thoroughly. Let the leaves cook for 4 to 5 minutes on low heat, allowing them to soften and combine with the spices.
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Combine Potatoes:
- Once the spring onion leaves are cooked, add the partially cooked potatoes back into the pan. Mix gently to combine the potatoes with the spring onions and spices.
- Reduce the heat and cover the pan. Let it cook for another 6-8 minutes, allowing the potatoes to absorb the flavors.
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Final Touch:
- After the cooking time, check the potatoes to make sure they are cooked through. Turn off the heat once everything is well-mixed and the flavors have melded together.
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Serve:
- Serve the Spring Onion and Potato Sabzi hot with freshly made phulkas, rice, or a bowl of dal (lentils). This dish pairs wonderfully with a side of amaranth (chaulai) or spinach dal for a wholesome, comforting meal.
Tips for Best Results:
- For a spicier version, feel free to adjust the amount of red chili powder or add green chilies to the dish.
- You can also add a pinch of asafoetida (hing) during the tempering stage for an extra layer of flavor.
- If you prefer a softer texture for the potatoes, cook them a little longer before adding them to the spring onion mixture.
This Spring Onion and Potato Sabzi is a fantastic, easy-to-make dish that highlights the freshness of spring onions while complementing the comforting texture of potatoes. It’s perfect for any meal of the day and makes a great addition to your weeknight dinner menu. Enjoy this delicious vegetarian recipe, which is light yet flavorful, and sure to be loved by everyone at the table!
