Summer Potatoes with Spring Onions

Total Time
Prep 10 mins
Cook 4 mins

My favourite for the last 30 years of my being!

Ingredients Nutrition


  1. Peel and chop/mash the potatoes coarsely.
  2. Heat oil in pan (on medium heat) and add all the spices and salt.
  3. Add potatoes and onions and keep on tossing gently on medium heat for about 4 minutes.
  4. Toss them after every 20 seconds or so.
  5. Serve with steamed rice, arabic bread, normal bread, indian bread or eat it without any accompanyment.
  6. It is just right to cook in summer.


Most Helpful

I agree with Charishma, these are interesting-looking; the turmeric lends a gold hue to the potatoes and, of course, they're flecked with green from the onions. I liked it. Great tasting potatoes, but really dry. I used russets; maybe red or Yukon Gold boiling potatoes would have been less dry. With all the cumin, these potatoes lend themselves well to anything Southwestern. I topped mine with a little fat free sour cream to counteract the dryness. I should think salsa and guacamole would also be great.

sugarpea September 23, 2003

AWESOME! SPLENDID! REALLY TASTY! Welcome to Zaar, Mini! I was soo glad to see you back with a recipe, that I knew I had to make it rightaway. Luckily, I had just exact spring onions to make this as a side dish for lunch this afternoon for my dad and me. It was ready even before I knew it and we enjoyed it with bread and rotis. Dad and me both admired the interesting look of this dish. A definite keeper! Will make again!

Charishma_Ramchandani June 18, 2003

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