Sunday, 27 June 2010

Potato and Spring Onion: A quick sabzi

Where have I been? Its a question I ask myself more than you would have asked me. Mid way into 2010, I find myself with one thing that I have never been comfortable with - Change (with a capital C), or to be more precise Unplanned Change. Yeah yeah..."Change is the only constant" wise men have cited and so have the management books, but I am someone who just runs away from it. Maybe because I am too lazy or maybe (as my husband says) because I am a control freak.

And yet, this year has been full of unplanned changes. Change of job (which I wanted), followed by unplanned changes at personal front and professional front too. I do not know what tomorrow holds. If I were someone else, I might have enjoyed the roller coaster ride. But not me! The only bright spot has been an official visit to London (Yipee!). I hope I can blog about it sometime soon.  

Coming to food, sharing a recipe which I have loved as a kid, and still do. Its quick, simple, has minimum spices and has one of my favourite veggies - Spring Onions (also called Scallions or Green Onions).


Potatoes: 3 medium, diced in small cubes
Spring Onion: a bunch, finely chopped (approx 2 cups)
Onion: 1 medium, finely chopped
Mustard oil: 2 tbsp
Turmeric: 1/3 tsp
Red chilli powder: 1/3 tsp
Jeera / Cumin Seeds: 1/2 tsp
Salt: To taste


- Heat oil in a kadhai / heavy bottomed pan, till it starts smoking. Turn off the heat and let the oil cool
- Turn on the heat again, and when the oil is hot enough, add the cumin seeds. Let the seeds splutter.
- Add the rest of the ingredients, including the spices. Mix well.
- Lower the heat. Cover and cook. Do lift the lid and stir every few minutes to ensure that the potatoes do not stick to the bottom.
- The potatos should be done in around 10 minutes.
- Serve hot with dal - rice or parathas / chapatis.

Sending this over to Weekend Herb Blogging # 239 hosted this week by Mele Cotte. The event is managed week on week by Haalo of Cook (Almost) Anything Atleast Once


  1. on contrary to what you face my life has become very dormant. same routine everyday. rtying hard to move somewhere closer to family but no luck as such till now.
    but the good thing is we can bring change in our menu... at least that gives me satisfaction. am gonna try this comfort dish next time i get some spring onions.

  2. I always find change exciting and uncomfortable all at the same time. Lots of changes here, too, this year. Love these potato onion mix....sounds delicious! Thanks for participating in WHB!

  3. Dear MEF
    Nice to see you back with my favourite dish...looks like it has a Bong touch..the seasoning and mustard oil. ( contrary to popular belief Mustrad oil is extensively used through out north, Rajasthan and Kashmir too.)
    So you are having lots of exciting events including trip to London...That is one dream remains unfulfilled go to London and the country side.
    Have a nice and less exciting week for a change...

  4. Wow! Sabzi looks good and they are quick to make:)

  5. Just tried out your recipe! Looks great - but I think I added too much Haldi :)
    And it also reminded me of Ahmedabad ;)

  6. This is awesome Sabzi. I like the idea that it is very quick to make. If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!

  7. I love your blog!

    That looks so delicious!

    Have a nice time!

  8. Dear MEF
    How are you?
    I think a break of 4 months is reasonable . So come back soon after Diwali if not earlier.
    Have a nice week

  9. Dear MEF
    where are you and how are you?
    You took a break before last diwali and the next one is almost here...
    Jokes apart , I am sure you are doing fine
    Take care

  10. this looks like a fabulous meal!


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