Spring Onion Curry Recipe
Spring onion curry recipe is a delicious and aromatic dish made with spring onions as the main ingredient. It is a popular vegetarian or vegan dish found in various cuisines, including Indian, Chinese, and Southeast Asian.
The spring onion curry recipe can take any form into infinity according to the type of cuisine or their taste buds. However, in general, the spring onions are prepared as follows:
Preparation: Rinse the spring onions thoroughly to remove dirt. Remove the wilted and discolored parts and divide them into white and green parts. Chop finely.
Tempering: Let some oil or ghee be heated up in a pan, or skillet. Add cumin seeds and mustard seeds to it. Let them splutter and their flavors get released. This we call tempering.
Onion, garlic, and ginger: If you like, put the finely chopped onions into the already tempered spices. Fry till onions change their color to golden brown. Add minced garlic and grated ginger and mix well for about a minute or until they are fragrant.
Spice mix: Add the powder turmeric, coriander powder, and chili powder. Mix it very well so that onions and spices are well coated.
Add the chopped white parts of spring onions in the pan. Fry for a few minutes until they start becoming soft.
Optional: You can add chopped tomatoes at this stage also, which will give it a slightly tangy taste and soften them to merge with the onions.
Add in chopped green parts of the spring onions and mix well. The parts cook very fast; not good to overcook as they retain their color and freshness.
Seasoning: Season with salt to taste and continue for a few minutes more while waiting for the spring onions to tender but retaining some crunch.
Serve: Once the curry of spring onion has reached the consistency you would prefer, go ahead and top with fresh coriander leaves. Serving the curry over steamed rice, naan bread, or roti, serve it hot.
Spring onion curry is fine with such an onion flavor and these spices as used together will make it even tastier. It can either be taken as a main dish or served as a side dish with another curry and accompaniments.
You may also like to check other recipes:
How to make spring onion curry:
1. Wash and clean spring onions under water and cut them into small pieces, keep aside.
2. Heat oil in a kadai, add chana dal, moong dal and mustard seeds.
3. Add cumin seeds, onions, minced green chilies and curry leaves.
4. Put ginger garlic paste and sauté for a while till its raw flavour is cooked, add tomatoes, turmeric powder and garam masala powder.
5. Sprinkle salt as per your taste and mix all spices. Cook for 2 minutes with lid covered.
6. Once curry is cooked, add spring onions and cook for 2 minutes, sprinkle little jeera powder and coriander leaves.
7. Serve spring onion curry with chapati or with steamed rice.
Watch this spring onion curry video on YouTube.
Tips to make a delicious spring onion curry:
Fresh, vibrant spring onions should be used with firm green tops and crisp, fresh white bulbs. Very wilted or discolored will contribute less flavor to the curry.
White and Green Parts: Separate the white and green parts of the spring onions. Chop the white bits finely and save the green tops for later in the cooking. This would allow for different textures and flavors in the curry.
Aromatic Tempering: Usually heating ghee will give nice aroma, adding aromatic spices like cumin seeds and mustard seeds enhances it. Allow them to pop and release their flavors. The tempering process is what gives this curry the depth and aroma.
Flavor Enhancers: Add minced garlic and grated ginger into the pan after the tempering. Allow them to sauté till aromatic so that the curry infuses with these bold flavors.
Add turmeric, coriander powder, and chilli powder to the pan. Mix it well to give a layer of even coated onions and spices. Use the spices to taste or change the quantity according to your taste preferences.
Balancing the Heat: If you want it not that spicy, you may reduce or eliminate the chili powder. You may also sprinkle with a small amount of sugar or honey to blend the flavors.
Cooking the Spring Onions: Place chopped white parts of spring onions in the pan and sauté them till they become soft. Don’t let them get cooked so long that they lose their crispiness and freshness.
Keeping Color Alive: Add chopped green tops of the spring onions at the last cooking stage. This is how it will remain bright in color and fresh. Sauté them for just a little time until they wilt a bit.
Seasoning: Salt to taste and slow-cook for a few minutes more, until the spring onions are cooked but crispy. Taste and adjust the seasoning, if needed.
Garnish and Serve: At that point when the curry thickens to your likings, it should be garnished with the fresh green of coriander. Serve the curry hot, served with steamed rice, naan, or roti
Spring Onion Curry recipe card
Spring onion curry is a delicious and aromatic dish made with spring onions as themain ingredient. It is a popular vegetarian or vegan dish found in various cuisines.
Ingredients
- Spring Onions – 1 bunch
- Oil – 2 large spoons
- Chana dal – ½ tbsp.
- Moong dal – ½ tbsp.
- Mustard seeds – ¼ tbsp.
- Cumin seeds – ½ tbsp.
- Onions – 1 cup
- Green chilies – 2 tbsp. minced
- Curry leaves – 2 tbsp.
- Ginger garlic paste – 1 tbsp.
- Tomato – ½ cup
- Turmeric powder – ½ tbsp.
- Garam masala powder – ½ tbsp.
- Salt – ½ tbsp.
- Jeera powder – ¼ tbsp.
- Coriander leaves – 2 tbsp.
Instructions
- Wash and rinse the spring onions under running water, then chop them into little pieces and set aside.
- In a kadai, heat the oil and add the chana dal, moong dal, cumin seeds and mustard seeds.
- Stir in the, onions, green chilies, and curry leaves.
- Add the ginger garlic paste and sauté till the raw flavour is cooked.
- Add tomatoes, turmeric powder, and garam masala powder.
- Season with salt to taste and combine all spices. Cook for 2 minutes with the lid on.
- When the curry is finished, sprinkle with jeera powder and coriander leaves.
- Serve with chapati or steaming rice and spring onion curry.
Recipe Video
Health benefits of spring onions:
Rich in Nutrients: While spring onions carry a low calorie count, they are highly nutrient-dense, rich in vitamins C and K, folate, potassium, and calcium minerals.
They also carry very high amounts of flavonoids and sulfur compounds that may act like antioxidants protecting the body from free radicals and cellular damage to bring about chronic diseases.
Digestive Health: Spring onions are rich in fiber, and its consumption can indeed be a big help for easy digestion and a regular movement through the bowels. Little to no chance for the individual to become constipated and be a risk to the digestive system is brought about by abundant fiber in the body.
Cardiovascular Health: There is also the possibility to argue the sulfur compounds in spring onions are beneficial for the cardiovascular health. They have the properties to lower cholesterol and BP, but most importantly, keep heart health in the positive category.
It supports the immune system because spring onions are rich in vitamin C. Vitamin C helps improve the formation of white blood cells. They would be helpful in fighting many diseases and infections.
Anti-inflammatory Effects: There are also compounds within the spring onions that help prevent inflammation. Its application includes anti-inflammatory uses mainly for individuals having problems with arthritis since it prevents or reduces the inflammation within the body.
A fair low glycemic index characterizes spring onions and means that they have minimal action on the level of blood sugar. Therefore, inclusion of spring onions in food helps to balance the levels of blood sugar, and in general terms, it is advised for diabetes patients who can benefit with these effects on the human body by spring onions.
Eye Health: It contains vitamin A and lutein, which helps the eyes, relieving age-related eye complications and help keeping your vision sharp so that eyes are clear, thus seeing well.
Spring onions will likely come part and parcel of a balanced and diversified diet, although the health benefit is probably to vary. If the health conditions are serious, or if there is another type of illness, then probably the best course of action would be to consult a health professional or registered dietitian.
