हरे प्याज़ आलू की सब्ज़ी जो है बहुत ही टेस्टी

Ingredients

• 1 bunch Spring Onions (washed, green and white parts separated, finely chopped)
• 2 medium Potatoes (peeled if desired and diced into 1‑cm cubes)
• 2 medium Tomatoes (chopped)
• 5 cloves Garlic (minced)
• 3 tablespoons Olive Oil (or any neutral cooking oil)
• 1 teaspoon Cumin Seeds
• 1 teaspoon Salt (or to taste)
• 1 teaspoon Red Chili Powder
• 0.5 teaspoon Turmeric Powder
• 1.5 teaspoons Coriander Powder
• 1 teaspoon Red Chili Flakes (optional, for extra heat)
• 1 piece Green Chilies (slit, optional)
• 0.5 teaspoon Garam Masala (optional, add at the end)

Instructions

1. Prepare Spring Onions

   Rinse the spring onions under running water, trim the root ends, separate the white stalks from the green tops, and finely chop both parts separately.

   Time: PT5M

2. Dice Potatoes

   Wash the potatoes, peel if desired, and cut into 1‑cm cubes.

   Time: PT5M

3. Heat Oil

   Place the skillet over medium heat and add 3 Tbsp olive oil. Let it warm for about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

4. Sauté Aromatics

   Add 1 tsp cumin seeds and the minced garlic. Stir continuously until the garlic turns light golden, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

5. Cook Potatoes

   Add the diced potatoes to the skillet, stir to coat with oil and aromatics, then cover and cook on low heat for 5 minutes, stirring occasionally, until they begin to soften.

   Time: PT5M

   Temperature: Low heat

6. Add White Onion Parts

   Stir in the chopped white parts of the spring onions and cook for 1 minute.

   Time: PT1M

   Temperature: Low heat

7. Add Tomatoes and Spices

   Add the chopped tomatoes, 1 tsp salt, 1 tsp red chili powder, 0.5 tsp turmeric, and 1.5 tsp coriander powder. Mix well.

   Time: PT1M

8. Simmer Tomato Base

   Cook the mixture, uncovered, on low heat for about 5 minutes until the tomatoes break down and the oil separates from the masala.

   Time: PT5M

   Temperature: Low heat

9. Add Optional Heat

   If desired, stir in 1 tsp red chili flakes and the slit green chili. Cook for 1 minute.

   Time: PT1M

   Temperature: Low heat

10. Finish with Green Onion Tops

    Add the chopped green tops of the spring onions, mix, and cook for 3‑4 minutes until they soften but retain their bright color.

    Time: PT4M

    Temperature: Low heat

11. Optional Garam Masala

    Stir in 0.5 tsp garam masala, cook for another 1 minute, then turn off the heat.

    Time: PT1M

12. Serve

    Transfer the sabzi to a serving bowl and enjoy hot with roti, paratha, or dal‑rice.

    Time: PT1M

Nutrition Facts

Calories

170

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Spring Onions: Scallions
• Instead of Potatoes: Sweet potatoes
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Garlic: Garlic paste
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Cumin Seeds: Ground cumin
• Instead of Red Chili Powder: Cayenne pepper
• Instead of Coriander Powder: Ground cilantro
• Instead of Red Chili Flakes: Crushed red pepper
• Instead of Green Chilies: Jalapeño

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Skillet or Frying Pan
• Wooden Spoon or Spatula
• Measuring Spoons
• Small Bowl (optional)

Critical Steps — Do Not Skip

• Sauté garlic until golden without burning.
• Cook potatoes just until soft, not crispy, before adding tomatoes.
• Add green onion tops at the very end to preserve their flavor and color.

Chef Tips from the Video

• Use the freshest spring onions you can find; they give the dish its signature fresh, slightly oniony flavor.
• A tiny pinch of sugar can balance the acidity of the tomatoes if needed.
• For extra aroma, toast the cumin seeds until they turn golden before adding garlic.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture of potatoes changes when frozen.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Wash and chop the spring onions and dice the potatoes up to 2 hours ahead; store them in separate containers in the fridge.
• The sabzi reheats well in a skillet over low heat; add a splash of water if it looks dry.

Frequently Asked Questions