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