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).
Check out other Pakistani vegan recipes below:
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.