Hare Pyaz Ki Sabji (Spring Onion & Potatoes)

Hare Pyaz Ki Sabji is an easy, north indian style dish made with green onions (scallions), potatoes, garlic and spices(like cumin & turmeric).This sabji pairs well with flatbreads or dal- chawal.

Dry curries are staple in indian cuisine and we make them with anything, literally! Hara (Green) Pyaz (Onion) is often called spring onion in India. Growing up, this spring onion aloo ki sabzi was winter staple in our home.

It is a unique & delicious indian style easy sabzi and whether you use green onion or scallions, make sure that you are using both the tender onion bulb(white parts) and the long thin green stalks.

It is a simple and quick sabji made without adding tomatoes. For tempering we are going to use very basic spices like cumin seeds, turmeric and red chilli powder. The taste is mellow & a bit on the sweetish side. While the sabji is cooking, you can quickly make a roti or paratha to enjoy them together. I also love to pair hare pyaz ki sabzi with dal and chawal.

Difference between Green Onion & Scallions

While I was shopping at the store for hara pyaz, I came across two kinds of green onions - green onion (with small onion bulb) and the regular scallions. I faintly remembered from my childhood that my grandmother used to call the green onions as "pyaz saaga" and the dark leaves of the green onions she used were much broader and darker shade of green. Hence, I picked up the green onion bunch (see image) for making this sabji. Out of curiosity, standing right there at the produce aisle, I googled the difference.

Green Onions and scallions are the same thing.The only difference is in the time of harvest. If you would love to know more, this article on The Kitchn talks about the different varieties of green onion.

Visual Step By Step Of Making Hare Pyaz Ki Sabzi

Ingredients Needed For Hare Pyaz Ki Sabzi (Notes & Tips)

• Green Onions - Or Scallions. Or a combination of both. Green onion bulb adds a lot of texture (and taste) in the sabzi. It'ss mild in taste and after cooking, turns a bit sweetish. Avoid chopping the onions, especially the green stalks too fine. Also, even with the freshest onion bunch, you will feel that the leaves are kind of coarse and fibrous, however dont ditch them, they will cook down.

Tip :- Before you start chopping, make sure the onion stalks are completely dry-this helps prevent them from feeling slippery under your knife. Onions can sometimes get a bit slick as you cut, so it's best to use a sharp knife and a sturdy chopping board for better control and safety.

• Potatoes - I like using yellow potatoes in this sabji. You can use any kind of potatoes you like. Cut the potatoes in small chunks. I used 2 medium potatoes for 8 stalks of green onion. If you like sabzi with more potatoes, add another potato and adjust the salt (and spices to liking).
• Mustard oil. For the most authentic taste, use mustard oil. But, honestly, any cooking like avocado oil can be used. Don't skimp on oil, a little extra makes the sabji nicely bhuna(toasted).

Variations You Can Try

• Add a handful of matar(green peas) to this sabzi.
• If you can find then, you can also add green garlic to this sabzi, they taste really delicious.
• You can add ¼ teaspoon of nigella seeds while tempering. They pair with the taste of green onions really well.
• At the end of cooking, you can add 1 tablespoon of dry roasted besan (chickpea flour) to this green onion & potatoes curry. Tastes awesome!

How To Serve Hare Pyaz Ki Sabji

This potato and green onion sabji is so delicious with warm plain paratha and a bowl of yogurt. You can also stuff the sabji into the paratha and make wraps - travels well and can be packed for lunches. Other than that, I love it on the side with any kind of yellow dal and steamed rice.