Potato Spring Onion Curry Recipe (Aloo Hara Pyaz Sabzi) Here's an easy and quick recipe of Indian sabzi produced from potato and spring onion. Typically referred to as aloo hara pyaz ki sabzi.
It is really an easy potato spring onion curry (aloo hara pyaz sabzi) because it takes minutes to organize. You just need to reduce potato and spring onion. Peel some garlic clove and minced it and slice some eco-friendly chilies. That’s it. Blend it with Indian spices and voila the scrumptious potato spring onion curry is prepared.
Because this is a dry potato spring onion curry, I frequently blend it with any Indian dal like mix dal fry or gujarati dal. It is going very well with hot phulkas.
Spring onions also referred to as Scallion or hara pyaz has numerous health advantages. Not just it cuts down on the bloodstream cholestrol levels but additionally lessen the rish of heart disease. The ascorbic acid within this vegetable also raise the immunity. Take a look at another healthy spring onion recipes on this web site: sev pyaz ki sabzi and roasted tomato spring onion curry .
So mixing spring onion with carbohyderate wealthy taters is excellent complete healthy meal. And serving it with protien wealthy Indian daal causes it to be even healthier.
Recipe of Potato Spring Onion Curry (Aloo Hara Pyaz Sabzi)
We want very couple of ingredients to create this scrumptious curry. First wash the taters and remove your skin. Then dice them nicely as proven in below picture. Also wash the sprin onion (scallion) and chop both eco-friendly and onion part. We'll prepare them individually so separate out vegetables from onion.
Also finely chop a eco-friendly chili and finely chop garlic clove.
Now add chopped eco-friendly chili towards the garlic clove and saute for couple of more seconds. The aroma of garlic clove is simply amazing at this time.
It is time to include chopped onion. Just add onion a part of scallions and blend it with eco-friendly chili and garlic clove in order that it absorbs their flavors.
Now toss in the chopped taters within the pan. Mix well using the ingredients. Add salt to taste at this time and prepare the taters for any minute.
Add all of the spices now. Turmeric powder (haldi), red chili powder and coriander powder (dhaniya). Just mix everything and allow the potato get nicely coated with spices. Prepare for an additional minute on medium flame. From time to time stir the taters because it tends that you follow bottom.
When the taters are nearly going to prepare. Add some eco-friendly a part of spring onion towards the curry now and blend again. Prepare on high flame for any minute as the lid is open.
- Potato: 1 cup, peeled and diced
- Spring Onion: 1 1/2 cup, chopped
- Garlic clove:1 tablespoons of, finely chopped
- Eco-friendly chili: 1 tablespoons of
- Oil: 1 tablespoons of
- Cumin seeds (jeera): 1 teaspoon
- Asafeotida (hing): 1/4 teaspoon
- Red chili powder: 1 1/2 teaspoon
- Turmeric powder: 1/2 teaspoon
- Coriander powder (dhaniya): 1 tablespoons of
- Salt to taste
- Wash the spring onion (scallion) and chop the eco-friendly leafy part individually and also the onion individually.
- Peel your skin of potato and dice them up. Finely chop the garlic clove and eco-friendly chili.
- Inside a pan heat the oil and add cumin seeds and asafeotida.
- When the cumin seeds turn brown add some eco-friendly chili and garlic clove prepare up until the rawness from the garlic clove goes.
- Adding the onions and prepare or a couple of min up until the onion sweats.
- Add some taters and prepare for any minute till they're semi cooked.
- Throw out of all masala like red chili powder, coriander powder, turmeric powder and salt to taste so the masala will blend towards the sabzi nicely.
- If needed give a little water .
- Finally add some eco-friendly area of the spring onion and prepare within the high flame for around a min.
- Potato spring onion curry (aloo hara pyaz sabzi) is able to serve. Serve hot with Indian daal and phulkas.
1. While cooking the eco-friendly leafy vegetable always prepare on high flame in order that it wouldn't become saturated.
2. Avoid closing the lid of pan while cooking eco-friendly leafy vegetables because it darkens the vegetables because they loose lush eco-friendly color.
