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Featured Image Hare Pyaz Ki Sabzi

Hare Pyaz Ki Sabji Recipe

Tanvi Srivastava
An easy, north indian vegan side dish made with green onions (scallions), potatoes, garlic and spices(like cumin & turmeric).This sabji pairs well with roti, paratha(flatbreads) or dal- chawal. [Vegan & Glutenfree]
4.86 from 14 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 3

Equipment

  • Chopping Board
  • Knife
  • Kadai (Or any shallow wide pan with lid)

Ingredients
  

  • 2 bunches (~8 stalks) green onions, see notes
  • 2 medium potatoes
  • 3 tablespoon mustard oil (or cooking oil)
  • ¼ teaspoon methi dana (fenugreek seeds)
  • 1 teaspoon cumin seeds
  • Generous pinch hing (asafoetida)
  • 3 garlic cloves, chopped (about 1 tablespoon)
  • ½ teaspoon extra hot red chilli powder, adjust to taste
  • scant ½ turmeric powder
  • 1 teaspoon salt
  • ¼ teaspoon amchoor (dry mango powder), adjust to taste
  • ½ teaspoon garam masala

Instructions
 

  • Wash the green onions and completely dry them before chopping.
  • Chop and discard the dried ends (if any) of the green stalks. Halve and chop the onion bulb. Chop the green stalks. Keep ready.
  • Peel the potato and cut into small chunks. Keep soaked in water until ready to use.
  • In a kadai, heat up the oil on medium. Temper the oil with fenugreek & cumin seeds and hing. Saute for 10 seconds taking care not to burn. You can add a tablespoon of water if needed. Next add the garlic and let cook for 10 seconds or so till its slightly golden.
  • Then, add the potatoes. Sprinkle ¼ teaspoon salt. Add 2 tablespoon of water. Let the potatoes cook for about 5 minutes.
  • Next, add the red chili and turmeric powder and saute for 10 -15 seconds in oil.
  • Add the chopped green onion (green & white parts together), add ¾ teaspoon salt and mix well with potatoes and spices.Stir fry everything for 2 to 3 minutes on medium stove till the onions begin to sweat.
  • Once the onions begin to sweat, cover the kadai, reduce stove to loe medium and let the sabji cook for 5-6 minutes or until the potatoes are cooked through but not mushy. Also, the leaves of the green onion should be faint green , not completely brown.
  • Once potatoes are done & the green onion is soft, bump up the stove to high, add the amchoor & garam masala and sauté (bhuno) the sabzi for about 4-5 minutes. Done! Serve warm.

Notes

  1. Don't cook this sabzi on very low heat else it will be soggy. 
  2. You can make this sabzi with scallions as well.
  3. Add a handful of peas for a variation or garlic greens if available. 
Tried this recipe?Let us know how it was!