Potatoes and Spring Onion Stir-fry

You can never go wrong with potatoes in any recipe whether its part of the main dish or served up as a side to go with the main meal. Over the last few weeks, we have changed our diet a wholleeee lot just so we don’t stack up calories before we head home by the end of the year. I make a lot of wheat-flour rotis at home and I come up with a lot of curries and side dishes to go with the rotis. Spring Onion is always in abundance in my fridge, so I decided to chop a good amount and add some potatoes and voila out came a delicious and not so time consuming side dish for some rotis


  • Spring Onion: 2 cups
  • Potatos: 2 medium, peeled and diced
  • Onion: 1 medium chopped
  • Tomato: 1 medium
  • Green chilli: 2 slit lengthwise
  • Ginger paste: 1 tbsp
  • Garlic paste: 1 tsbp
  • Mustard Seeds: 1/4 tsp
  • Cumin: 1/4 tsp
  • Garam Masala: 1 tbsp
  • Tumeric Powder: a pinch
  • Coriander Powder: 1/4 tsp
  • Chilli Powder: 1/4 tsp
  • Salt to taste
  • Oil

Once you have chopped up all the ingredients, add the mustard seeds to some heated oil. Once the seeds start to pop add the cumin seeds, the ginger and garlic pastes and the green chillies. Give it 30seconds and add the onions and sauté until the onions are soft.

The garam masala, tumer powder, coriander powder and the chilli powder go in next. Cook until the raw smell of the masala powders disappears. Add the tomatoes and potatoes and the required amount of salt. Mix well, put the lid on and cook on medium-low heat until the potatoes are cook through.

The spring onions do not take a long time to cook, so when you see the potatoes are almost cooked, add the spring onions and cook until it is soft, or you can choose to cook it half way and leave it crunchy.

Serve immediately!

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