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Green Onion and Potato Recipe

This easy-to-make Potato with Scallions Sabzi highlights the delicious combination of earthy potatoes and fresh green onions, seasoned with a medley of Indian spices. The dish is spiced just right to bring out the natural flavors of the vegetables, making it an appealing choice for both vegetarians and plant-based eaters. With its simple preparation and rich taste, it’s the perfect dish for a midweek dinner, a weekend brunch, or any time you crave something healthy yet flavorful.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4
Calories 150 kcal

Equipment

  • Wok or wide pan
  • One Set of measuring cups
  • Set of Measuring Spoons
  • Cutting Boards and Knives

Ingredients
  

  • 8 to 10 stalks green onions
  • 2 cups potatoes cup into 1" cubes
  • 2 tablespoons cooking oil
  • 1 pinch baking soda to preserve green color, optional
  • 1/4 teaspoon hing asafoetida, optional
  • 1 teaspoon salt adjust to taste
  • 1/4 cup cashew halves optional

Whole Spices

  • 1 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds

Ground Spices

  • 1/2 teaspoon hot red chili powder or paprika
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon amchur dry mango powder, optional
  • 1/2 teaspoon garam masala

Instructions
 

  • Wash the green onions thoroughly and pat them dry before chopping. Trim and discard any dried ends from the green stalks. Chop the onion bulbs finely and then chop the green stalks. Set aside. Peel the potatoes and cut them into 1” chunks. Keep them submerged in water until ready to use to prevent discoloration.
  • Heat oil in a wok (or a large pan) on medium heat. Once hot, add the cumin seeds, mustard seeds, and hing. Sauté for about 10 seconds, ensuring the spices don’t burn. If needed, add a splash of water to prevent burning.
  • Add the potato chunks to the pan and sprinkle ¼ teaspoon of salt. Add 2 tablespoons of water, stir well, and let the potatoes cook for about 5 minutes, covered.
  • Sprinkle the red chili powder , coriander powder, and turmeric powder, then sauté for 10–15 seconds to release the aroma of the spices.
  • Add the chopped green onions (both green stalks and white bulbs) to the pan. Add baking soda if you like. Add more salt if needed and mix well with the potatoes and spices. Stir fry on medium heat for 2–3 minutes until the green onions start to sweat. Add cashew halves .
  • Once the green onions begin to soften, cover the pan, lower the heat to medium-low, and cook for 5 to 10 minutes. Add water if needed. and are Check occasionally to ensure the potatoes are cooked through but still firm, and the green onion leaves remain green.
  • When the potatoes are tender and the green onions are cooked, add garam masala. and amchoor if you like tangy. Add a splash of lemon juice if you like. Boil off any extra liquid. serve hot

Video

Notes

Calories listed  per serving are opproximate
Keyword potato recipes