Aloo Hari Pyaz or Hari Pyaz ki Sabzi is a Pakistani / Indian vegan recipe made with potatoes and green onions / scallions (or spring onions). Ready in less than 30 minutes, it will be a regular in your weekly dinner rotation.
This is a dry style sabzi / vegetable preparation so it's best served with roti, paratha or naan. On the side, you can serve achaar / pickle, raita or kachumber salad. Read on ahead for the full recipe, ingredient substitutions and what to serve it with.
Why this recipe works
- Quick to prepare: This recipe is ready in less than 30 minutes, and this includes both prep time as well as cooking time.
- Versatile: It’s a recipe that can be served as a main with roti or naan, and can also be served as part of a main meal with other dishes such as moong masoor daal, or chicken ka salan (chicken curry).
- Great way to use up green onions (hari pyaz): There are so many times that I’ll buy green onions for a Chinese recipe such as chicken corn soup, or chicken Manchurian. And then I’ll be left with more than half a bunch left. This recipe is a great way to use up the leftover green onions (hari pyaz).
What are green onions?
Green onions (also known as scallions) have a long and narrow white stem at one end, and the leaves / stalks at the other end. In Pakistan and India, they are known as hari pyaz (literal translation – green onion). Spring onions are similar in that they also have a long green stem. However, the white stem at the other end has a small onion bulb.
They all can be used interchangeably in this recipe. The difference between spring onions and scallions / green onions is that spring onions are the mature form of scallions and green onions. So they have a more pronounced onion-y flavor, whereas green onions / scallions have a milder and sweeter flavor. Read more about the difference between spring onions and scallions here.
Making aloo hari pyaz or hari pyaz ki sabzi requires only a couple of ingredients. Hari pyaz or green onions, being the most important.
- Green Onions – Also known as scallions. Spring onions can also be used in this recipe. The white stem of the green onions forms the flavour base of the sabzi. It has a milder and sweeter taste compared to regular onions.The green onion stalks are added right at the end of the cooking process.
- Potatoes – Use any cooking potato for this recipe. Cut the potatoes into small - medium chunks. Increase or decrease the quantity of potatoes based on personal preference – just adjust the spices and salt.
- Black Mustard Seeds – also known as rai or rai dana, these are easily available at Indian and Pakistani grocery stores, or in the spices section of large supermarkets. They have a nutty and tangy flavor that gets enhanced after frying.
- Spices – Other spices that this recipe requires are red chili powder, turmeric and cumin seeds. All easily available at the regular supermarket.
Check out my guide on how to stock a Pakistani Kitchen + Pakistani Pantry List (with English translation and descriptions).
Making this potato and green onions / spring onions sabzi is super easy. It will be ready in less than 30 minutes.
- Cook the spices: Start with heating the oil, and then add the spices (cumin seeds and mustard seeds).
- Add the white part of the green onions: Saute and cook the diced onion part of the green onions.
- Add the potatoes: Add the potatoes with remaining spices and salt. Cook till tender.
- Add the green part of the green onions: Once the potatoes are almost tender, add the sliced green green onion. Serve hot.
Aloo hari pyaz ki sabzi is a dry style vegetarian recipe, best served with roti / chapati, paratha or naan. Add achaar / pickle, raita or kachumber salad on the side. To serve it with rice, it’s best to add a gravy dish alongside the sabzi. A lentil curry such as moong masoor daal or kaali daal (black lentil daal).
To serve it as a side for a dawaat or main meal, dishes that can be added included chicken ka salan (chicken curry) or aloo gosht ka salan (goat meat and potato curry).
Check out other Pakistani vegan recipes below:
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Aloo Hari Pyaz (Potato and Green Onions Curry)
- ½ bunch green onions / spring onions / scallions about 6 – 8 stalks
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 500 grams potatoes cut into small cubes
- 1 teaspoon red chili flakes
- ¼ teaspoon turmeric
- 1 teaspoon salt adjust to taste
- Wash the green onions. Slice the white stem of green onions into rounds. Slice the green part / stalks of the green onions on the diagonal.
- Heat oil in a medium sized frying pan (wok) or small saucepan.
- Add cumin seeds along with mustard seeds to the oil. Saute for about 30 – 45 seconds till the seeds splutter and release their aroma.
- Add the sliced white part of the green onions, and sauté for about 2 minutes.
- Add the cubed potatoes, along with red chili flakes, turmeric and salt. Saute for about 3-4 minutes, stirring to make sure that the potatoes don’t stick to the bottom.
- Turn heat to low, add 2 – 3 tablespoons of water, and let the potatoes cook till tender. If necessary, add a splash of water.
- Once the potatoes are tender, add the green part of the spring onions, and cook for another 2 minutes. Serve hot with roti, paratha or naan.
Geomaria George says
Made it so many times and it's amazing. Thanks, Kiran.
As a Southie, this was my first spring onion dish and wow this is so tasty and fragrant. And Simple!
Adeeba Bukhari says
Sana Sami says
Just tried this 😊 was yum!
Thank you! 🙂