Hare Pyaz Ki Sabji. Spring Onion Aloo Sabzi. An easy, north indian style 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.
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.
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Hare Pyaz ki Sabji is simple and quick to make. It is made without adding tomatoes. For tempering we are going to use very basic spices like cumin seeds, turmeric and red chilli powder. It takes about 20-25 minutes to make this easy potato & green onion sabji. 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 arhar ki daal and chawal.
What is Sabji?
In India, the word sabji is used for raw vegetables (produce) as well as for cooked vegetables like curries & stews or dry stir fries. Many different kind of sabjis are served as a main dish or a side dish depending on how they are prepared and which meal they are being served for. Rich and creamy vegetarian curry like navratan korma (vegetable stew) is usually served as a main dish with flatbreads or rice. However, for dinner sometimes, I make a dry vegetable sabzi like matar aloo as a side dish with dal- chawal (lentils & rice). Sabzis add variety, nutrition and fiber to all sorts of indian meals.
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 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 add a lot of texture (and taste)in the sabzi. Its 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. Pro tip :- Dry the onion stalks fully before starting to chop, this way the stalks don't feel slippery when you chop. Use a sharp knife and a firm chopping surface when chopping onions, they can get a little slimy.
- 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).
- Garlic
- Mustard oil. Or any cooking like avocado oil. Dont skimp on oil, a little extra makes the sabji nicely bhuna(toasted).
- Spices (Cumin, Fenugreek Seeds, Red Chilli, Turmeric, Amchoor (Dry Mango Powder, easily available in indian stores).
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 go well 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 paratha and a bowl of yogurt. You can also stuff the sabji into the paratha and make wraps - travel 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.
You can make vegetarian quesadillas- stuffing the green onion aloo sabzi in a flour tortilla and top with shredded cheese. Skillet fry until cheese is melted.
More Indian Vegetarian Recipes To Try
Hare Pyaz Ki Sabji Recipe
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
- Don't cook this sabzi on very low heat else it will be soggy.
- You can make this sabzi with scallions as well.
- Add a handful of peas for a variation or garlic greens if available.
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