Aloo Hare Pyaaz

Heat the mustard oil in a heavy-bottomed pan until it reaches its smoking point. Lower the heat and add the cumin seeds.

Add the chopped garlic and green chillies. Sauté for a few seconds until fragrant.

Add the spring onion whites and sauté for a minute until they soften slightly.

Toss in the cubed potatoes. Sprinkle turmeric powder and salt. Mix well, cover with a lid, and cook on low-medium heat for 7-8 minutes until the potatoes are 80% cooked.

7–8 min

Remove the lid and add the chopped spring onion greens, red chilli powder, and coriander powder. Mix everything thoroughly.

Cook uncovered for another 4-5 minutes, tossing occasionally, until the greens shrink in volume and any excess moisture evaporates.

4–5 min

Once the sabzi is completely dry and the potatoes are perfectly tender, turn off the heat and serve.