Spring Onion Greens and Potato Bhaji/Sabji
Hari Payz Aur Aloo ki Sabji
Mamta Gupta
This dish is good for those who grow onions or eat a lot of spring onions in salads. Save onion greens and make this delicious dish. This dish tastes better when cooked with large, fat spring onions. You can use leeks, instead of spring onions
Serves 2-3
Edited September 2017
Ingredients
2-3 bunches spring onions.
Small or chopped potatoes, roughly half or 1/3rd the amount in volume. New potatoes are better, but you can have other potatoes, peeled and chopped into bite size pieces.
2 tbsp. mustard oil or other cooking oil
1 tsp. cumin seeds
A pinch of hing or asafoetida powder (optional)
1 level tsp. turmeric powder
1 full tsp. coriander powder
1/2 tsp. chilli powder (coarsely ground chillies taste better). Adjust to taste
Salt to taste
1/4 tsp. Garam masala (optional)
Instructions
Thoroughly wash and slice spring onions thickly, including their green stalks.
Prepare potatoes-new potatoes simply half them. Large potatoes, peel and chop into bite size pieces.
Heat oil in a wok or karahi.
Add cumin seeds and hing/asafoetida powder. Allow the seeds to splutter or turn brown.
Add spring onions, potatoes, all the spices and salt, stir for a few seconds and cook covered on medium/low heat, until potatoes are cooked. Usually no additional water is required, but if the vegetables begin to 'catch' and potatoes are still undercooked, add a little water. Cook until tender.
Sprinkle garam masala if used, turn heat up and stir fry until all water is absorbed and the vegetables look shiny. Serve with Plain Paratha or Chapatties.