Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Crunchy and Flavorful Side Dish
Spring onions are available only during a short season each year. Whenever I see them in the market, I grab one or two bunches and prepare various dishes to satisfy my taste buds.
Spring onions are very nutritious. They are rich in soluble fiber, vitamins, folate, and minerals that are essential for our health.
This particular curry is moderately spicy and flavorful. No grinding is required in this recipe, which makes it very simple, easy, and quick (I was able to make this dish in only 30 minutes). I served the curry with chapati, but you can pair it with any type of flatbread or with flavored rice.
Now, let me share with you the detailed recipe.
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Serves 3 people
- 2 cups spring onion greens, washed and roughly chopped in half inch pieces.
- spring onion whites, finely chopped
- 2 tablespoons onions, finely chopped
- 1 tablespoon ginger-green chili-garlic paste, crush 1 green chili, 3 garlic cloves and 1/2 inch ginger
- 2 tomatoes, finely chopped
- 1 tablespoon oil
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- salt to taste
- 1/4 teaspoon red chili powder
- Wash spring onions thoroughly. Separate the white and green portions. Chop them separately. Set aside.
- In a blender, add green chili, ginger, and garlic cloves. Make a paste. Set aside.
- Heat some oil in a deep bottomed pan. Throw in chopped onions and spring onion whites. Saute until the onions turn pinkish.
- Add the ginger-green chili-garlic paste. Continue sauteing the mixture for a few seconds or until you smell the nice aroma from the roasted herbs.
- Throw in the chopped tomatoes. Add some salt. Keep the heat medium-high. Cook until the tomatoes turn mushy.
- Add the dry spices: turmeric powder, red chili powder, coriander powder, and garam masala powder. While reducing heat, saute the mixture for 30 seconds.
- Add chopped spring onion greens. Increase the heat to medium-high, and saute until the spring onion greens wilt. Add 2 cups of water. Reduce the flame.
- Cover the pan. Add remaining salt. Let the mixture come to a gentle boil. Simmer it until the spring onion greens become soft yet crunchy. At this point, the curry reaches a semi-solid consistency.
- Turn off heat. Your favorite spring onion curry is ready! Transfer it to a serving pot.
- Serve it with flatbread or fragrant rice. Enjoy the combo!