Spring onion Potato curry
Spring onions is one of my favourite greens, because of its unique crunchy texture. I love to incorporate it my dishes in all possible ways, also its very healthy.
This simple curry takes around 20 minutes and a quick recipe as a side dish for roti or dosa or even with hot rice.
Cuisine : Indian
Category : Vegetarian
Type : Side dish for Roti, dosa or hot rice
Spring onions- 1 bunch ( normally has around 5 to 6 stalks)
Tomato- 1 big or 2 medium
Boiled Potatoes- 2 big or 3 medium
Turmeric- 1/4 tsp
Red chilly powder- 1 n 1/2 tsp or more if you like spicy
Cumin powder- 1/2 tsp
Garam Masala- 1/2 tsp (optional)
Lemon juice- 1 tsp ( optional)
Cumin seeds- 1/2 tsp
Oil- 1 tbsp
Boil the potatoes and keep it ready.
Wash the spring onion stalks and remove the bottom roots and chop both the white and green portion.
Now heat oil in a kadai, add cumin seeds and let it splutter.
Once its done, add the white portion of spring onion along with half portion of greens . (Save the rest half of chopped greens to garnish the curry at the end)
Saute it for 3 minutes and add tomato, continue to fry until the tomato becomes mushy.
Now add all the Masala powders and required salt, mix it well
Remove the skin of boiled potatoes, mash it and add it to the sauted mixture.
Add about 1 to 1& 1/2 cups of water, mix it well and give a quick boil.
Add the lemon juice, switch off the flame and serve hot ,by garnishing the remaining greens on top of the curry.
You can make this curry only with red chilly powder, the rest of the masalas enhances the taste if you use.
Keeping some portion of greens to use as a garnish is purely optional, I like the crunchy taste in each bite. If you don't prefer it, you can use everything to saute.
Lemon juice is optional, if your tomato is not too sour or if you like the curry to be little tangy, you can add.