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Aloo spring onion bhaji
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Aloo Spring onion bhaji

Easy and simple dry aloo bhaji, pairs well with chapati, poori, and rice.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Accompaniments, Lunch | Dinner
Cuisine: Indian
Keyword: Dry curry, North indian recipe, side dish for roti
Servings: 3 people
Author: Jeyashri suresh


  • 2 Potatoes | aloo
  • ¼ cup spring onion whites
  • ¼ cup spring onion greens
  • 1 to mato
  • 1 and ¼ tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp cumin seeds
  • 1 tsp garam masala
  • 1 tbsp oil


  • Boil the potatoes, peel the skin, and cut them into cubes.
  • In a pan add oil and add the cumin seeds.
  • Add the coriander powder, tumeric powder and red chili powder.
  • Just saute for few seconds, do not burn it.
  • Add the spring onion whites to this and saute for a minute.
  • Now add in the tomato and salt saute well.
  • Mix well and cook till the tomatoes are soft.
  • Add the boiled and cubed potatoes to this.
  • Now add in the spring onion greens and garam masala.
  • Mix well and let this cook for 10 minutes.
  • Stir in between.
  • If you want a tangy taste add ½ tsp of amchur powder at this stage.
  • Switch off the flame.
  • Aloo spring onion bhaji is ready.
  • This dry sabzi goes well with chapati, paratha, poori and rice too.



If you don’t have spring onions, you can add normal onions and replace the spring onion greens with coriander leaves.
2. Adding the spice powders to the oil, gives an even coating of masalas to the aloo spring onion sabzi.