This spring onion tomato stir fry is inspired by Pyaz tamatar sabzi or onion tomato sabzi that my mom makes and grandma used to make. For me, it symbolizes the food memories, the grandmother’s cooking with the fresh seasonal produce in winters. This fresh-tasting stir fry wrapped in Parantha rolls tasted super yummy to eat when we visited Grandma’s home. In those times cooking food with seasonal ingredients was the only way people used to cook and eat. That’s why our generation still associates certain dishes with seasons. This particular spring onion sabzi is cooked in winters when we get fresh seasonal onions and tomatoes. It is minimally spiced and made with main two fresh ingredients.
What makes it Special
This spring onion stir fry is inspired by my grand mom’s kitchen. Her cooking style was influenced by Saraiki and Punjabi cuisine as they belong to that part of India in the pre-partition era. Usually, a tempering of cumin is used in Punjabi homes but here it is influenced by Saraiki style which involves a tadka/tempering with ghee and coriander seeds. This is quite different in taste profile from Rajasthani pyaz tamatar sabzi which is cooked with either shallots or small onions.
Why We Love This Spring Onion Sabzi
For it’s fresh and tangy flavour.A delicious side that is super quick to make and ready in 10 minutes.A multi purpose dish that can be used in a variety of dishes as a sauce.Made with seasonal produce in winters.
Ingredients You Need
Spring Onion: Both green part and white parts of spring onions are used. Tomatoes: Plump Indian tomatoes work best. You can also use roma tomatoes. Ghee: You can also use oil but homemade ghee is the best.Spices & Seasonings: Salt, whole coriander seeds (cushed)Coriander leaves
How to Make It
You can make it in two ways: In the first method, I cut thick slices of spring onions and remove the seeds of tomatoes before stir-frying them. The stir-fry cooked this way has a distinct texture and are slightly crunchy to taste. This is mostly served as sabzi or a side dish with paratha. In the second method, I chop spring onions very small and use perfectly ripe tomatoes. This type of onion tomato sabzi turns out to be mushy. You can easily spread it on bread, as a sauce in a grilled cheese or in wraps and burritos etc.
Recipe Notes
It tastes best when cooked in gheeUse young and tender spring onion with a small bulbous part that is less pungent and sweeter.A good amount of green chillis and preferably desi tomatoes.
Serving Suggestions
It is a flavourful side dish that adds a spicy and tangy kick to a simple Dal roti meal or matar gajar pulao that’s another winter special.
Storage
It tastes best when eaten fresh. You can keep it in the fridge for 2-3 days but the texture softens with time.
More Such Recipes
Baingan Tamatar SabziAloo Pyaaz SabziTomato chutneyMethi Baingan Sabzi
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