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Aloo & Hara Pyaaz Sabzi
- Duration: 20 minutes
- Serves: 2 to 4 people
Spice Level: Medium
To avoid any sogginess, all you need to do is first cook the spring onions on high heat so that all the moisture disappears; then add the potatoes and cover with a lid. One could also add a dash of lemon juice towards the end to give it a refreshingly different flavour and taste.
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Spring onion found its first mention about 2,000 years ago in the Chinese herbal classic, ‘Shen Nong Ben Cao Jing’. Back then, this green herb was a popular folk medicine that was used to treat several joint ailments. In Uttar Pradesh, it is commonly used as a vegetable dish in the main course during winter month.
- Spring onion (hara pyaaz) (200 gm)
- Potato (aloo), peeled and cubed (2 to 3)
- Salt (to taste)
- MTR Dhaniya Coriander powder (½ tsp)
- Dry mango powder (amchur) (½ tsp)
- Cumin seeds (jeera) (½ tsp)
- MTR Lal Mirch Red Chilli Powder (¼ tsp)
- MTR Haldi Turmeric Powder (½ tsp)
- Asafoetida (hing) (a pinch)
- Mustard oil (1 tbsp)
- MTR Garam Masala Powder (¼ tsp)
Remove the roots as well as the hard outer covering from the bulbs of the spring onions. Wash and chop the leaves along with the hara pyaz bulbs. Keep aside in a colander for the water to drain out. In a kadhai, heat the mustard oil till it begins to smoke up. Lower the flame and after about half a minute, add in the jeera and hing. When the jeera begins to turn dark brown, add in the spring onion and sauté for about 5 minutes on a high flame till the moisture of the leaves has evaporated. Next, add the potatoes, salt, the MTR Dhaniya Coriander powder, the MTR Lal Mirch Red Chilli Powder, and the MTR Haldi Turmeric Powder and mix well. Cover with a lid and cook on a low flame till the potatoes become tender. If there is still any moisture left in the pan, then increase the heat and let it all evaporate. Turn off the heat, then add in the amchur and the MTR Garam Masala Powder. Mix and serve hot with paratha, roti or rice.