Spring Onion Curry Recipe with video. An amazingly flavourful and quick to make subzi that goes well with chapathis and puris. This curry is also vegan and gluten free.
If you happen to buy bunch of spring onions to garnish and have no idea what to do with the rest, here is a subzi for you to make, so that you do not have to really waste the rest after all.
We had a terrace garden at home and both myself and my mom used to grow all sorts of flowering plants but the main focus was on growing various types of spinach.
We had a patch for Arai keerai, manathakkali, Thoodhuvalai, ponnaganni keerai and I used to water the plants with “Kazhani” (water used to wash rice).
But I really loved growing onion bulbs next to methi in whatever left over spots in the patch as they grew quickly.
Every time I harvested the stalks, my mom used to make this curry and pack it for school which I really loved to eat and that was all before my marriage.
But now since I live in an apartment there is no chance of even a terrace garden and I have to make do with small containers and pots to grow something if I want.
I had been growing methi (fenugreek) regularly and harvesting for the past few months and grew tired of it. So I decided to plant some onion bulbs and when I pulled out the grown up stalks a few days ago, all I could think of is to make this curry and eat it with chapathis.
This curry will look elegant and mess free in the form of Spring Onion Rolls as well and I’m sure the kids will adore them when you make it for them and pack to school.
Points to note:
I have used kalonji which is also called as onion seeds for the tempering. If you do not have them on hand, use cumin or mustard seeds.
You will need approximately 10 stalks along with the bulbs to make this curry.
If you wish to add any vegetables in this subzi, mushrooms will go really well as they get cooked very quickly along with the greens and require no extra cooking time.
You can also make this as a dry subzi or bhurji and add grated or crumbled paneer or tofu to this.
If you like eggs, then scramble and add it to the subzi like you would in egg bhurji.
If you are looking for more such easy side dish recipes to serve with chapathis, check out:
Spring Onion Curry Video Tutorial:
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Spring Onion Curry Recipe Card with Video:
Spring Onion Curry Recipe
- Spring Onions – 1 bunch
- Onion – 1
- Tomato – 2
- Green chilies – 2
- Kalonji or Cumin seeds - 1/2 tsp
- Ginger garlic paste – 1 tsp
- Coriander powder – 2 tsp
- Red chilli powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Garam masala powder – 1 tsp
- Salt – to taste
- Oil – 1 tbsp
- Wash the spring onion bunch and chop the white onion bulbs from the greens separately. Chop the white and green part finely and keep them separately.
- Chop the onion and tomatoes finely. Cut green chilies into 2 to 3 pieces and keep aside.
Make spring onion curry:
- Heat a pan with oil. Add kalonji (onion seeds) or cumin seeds and when it sizzles, add the finely chopped white part of the spring onion and sauté over high heat for 1/2 minute.
- Reduce the flame and add the chopped onions and sauté till the onion becomes translucent.
- Now add ginger garlic paste and sauté for a minute. Add chopped green chilies, tomato, a pinch of salt and cook for 3-4 mins till the tomatoes become mushy.
- Add red chilli powder, coriander powder, turmeric powder and mix well. Add 3-4 tbsp water and cook for 2 mins till the raw smell disappears.
- Now add the chopped green part of the spring onion, salt to taste and mix well. Let it cook for 2-3 mins till it wilts.
- Add 1/4 cup water (approx.,), mix well, close the pan with a lid and cook for 4-5 mins till the raw smell disappears and the gravy thickens up a bit.
- Add garam masala powder, mix well for the flavors to merge well. Switch off stove and close with lid for the flavours to permeate.
- Spring Onion curry recipe is ready. Serve hot with chapathis or puris.
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