I love potatoes. Simply love it in any form, even if it is paired with any other ingredient. Have you tried my chicken curry with potatoes and brinjal recipe yet? You will understand me when I say I love to pair them up with other vegetables or meat if you try the recipe!
By mid week, I usually run out of vegetables that I had stocked fresh in the fridge on Sunday. Busy mid week lunch would mostly be something that is made from clearance stock.
Have you ever bought a big bunch of spring onion just to make one dish out of it and chucked the remaining inside the fridge? And the next day, third day, wondered “how to use up the left over spring onion before it goes all bad?” I have always faced that problem. So this week I had half bunch of spring onion and 2 small potatoes lying at the bottom of my vegetable basket. I wanted to clear both of them and decided to make spring onion potato sabzi.
It’s a very simple recipe but the flavor, texture and the taste is wonderful. All you do is, cook potatoes, sauté spring onions, add some seasoning and spices along with spring onions. That’s it. Serve it with roti or even as side dish for rice.
1 cup green spring onions(finely chopped)
4 garlic cloves
2 dried red chilies
1 teaspoon shahjeera
¼ cup white part of spring onions
¼ teaspoon turmeric powder
1 teaspoon red chili powder(adjust as per your spice preference)
Salt to taste
2 tablespoons oil
- Peel and dice the potatoes. Cook potatoes with ½ teaspoon salt. Make sure not to overcook it.
- In a deep bottom pan heat oil. Add shahjeera and wait till it splutters. Add finely chopped garlic and sauté for a minute.
- Add white part of onions and dried red chilies. Saute till onions begin to turn translucent.
- Add red chili powder, turmeric powder, salt to taste , mix well.
- Add finely chopped green spring onions and cook for about 3 to 5 minutes.
- Add cooked potatoes mix well. Reduce flame and let it cook for about 5 to 8 minutes. Cook until all ingredients blend well.
- Take it out from stove. Serve hot with roti.