Our beloved host, Prishika, is back once again with another delightful culinary adventure in her popular video series “Taste N’ Trails.” Today, she’s headed to a special guest’s home, Neha, who has warmly welcomed Prishika into her cozy kitchen. As they sit down to chat, Neha is excited to share a unique family recipe that holds a special place in her heart—Spring Onion Curry. This is a dish that her mother used to prepare every weekend when Neha lived in Delhi, and it’s something she’s carried with her even after moving to Mumbai.

Although spring onions are harder to come by in Mumbai, whenever Neha finds them, she makes sure to recreate the nostalgic dish. Neha also shares that her busy schedule as a professional in an PR company means that she doesn’t always have the time to cook elaborate meals, but she has a wonderful helper, Lakshmi Didi, who assists her in the kitchen.

In this recipe, Neha will be showing Prishika how to make her special Spring Onion Curry, a simple yet flavorful dish that you won’t find in any restaurant. Neha mentions how important it is to use the right ingredients, particularly the Ganesh Marka Mustard Oil, which adds a rich flavor to the dish.

Let’s dive into this unique recipe and see how Neha and Prishika whip up this delicious meal together!

Ingredients for Spring Onion Curry

Before we get started, let’s gather all the ingredients needed for this flavorful dish:

1 cup chopped spring onions
1 teaspoon chili powder
½ teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon coriander powder
Salt to taste
1 teaspoon cumin seeds (jeera)
4-5 tablespoons Ganesh Marka mustard oil

These are the simple yet essential ingredients that will bring the Spring Onion Curry to life.

Step 1: Heating the Mustard Oil

The first step in making this dish is to heat up the Ganesh Marka mustard oil. Neha and Prishika head to the kitchen, where Neha introduces Lakshmi Didi to Prishika. Lakshmi Didi has been a tremendous help to Neha in her cooking, and she’s known for her expertise in preparing delicious South Indian dishes.

Neha starts by heating a pan on medium heat. Once the pan is hot, she adds the Ganesh Marka mustard oil. The oil needs to be heated until it’s hot enough for the cumin seeds to sizzle.

Step 2: Adding the Cumin Seeds

Once the oil is hot, Neha adds the cumin seeds (jeera) to the pan. As the cumin seeds begin to crackle and release their aroma, it’s clear that the foundation of the dish is starting to build. The sizzling cumin is a vital component in bringing out the flavors in this dish.

Prishika asks Neha why she prefers Ganesh Marka mustard oil over other oils available in the market. Neha explains that her mother always used Ganesh Marka mustard oil when they lived in Delhi, and even after moving to Mumbai, she couldn’t switch to any other oil. Her friends had suggested using coconut oil or other varieties, but Neha found that the flavor wasn’t the same. Ganesh Marka mustard oil gives the dish an authentic taste that she’s grown to love.

Step 3: Cooking the Spring Onions

Next, Neha adds the chopped spring onions to the pan. She stirs them well, ensuring that the onions are coated with the mustard oil and cumin seeds. As the spring onions cook, the aroma begins to fill the kitchen, creating a warm and inviting atmosphere.

The spring onions are sautéed until they become slightly soft and golden. Neha explains that this is a crucial step to ensure that the onions release their natural sweetness, which complements the spices.

Step 4: Adding the Spices

Now that the onions are softened, it’s time to add the spices. Neha adds the following spices to the pan:

Turmeric powder
Chili powder
Garam masala
Coriander powder

Each of these spices plays a vital role in enhancing the flavor of the dish. Neha carefully stirs the spices into the spring onions, making sure that everything is evenly coated.

The turmeric gives the dish a beautiful golden hue, while the chili powder adds just the right amount of heat. The garam masala and coriander powder work together to create a rich, layered flavor profile.

Step 5: Seasoning with Salt

After the spices are well combined with the onions, Neha adds a pinch of salt to taste. She mentions that salt should be added carefully, as the flavors of the spices can become too overpowering if too much is used. Prishika agrees, noting that balance is key to making a dish truly delicious.

Step 6: Cooking the Curry

Neha covers the pan and allows the Spring Onion Curry to cook for a few minutes. This helps the onions absorb the spices and develop a deeper flavor. The aroma in the kitchen is now irresistible, and Prishika can’t wait to taste the final dish.

Neha mentions that this dish is one of her favorites, not just because of its unique flavor, but also because of the memories it brings back. She recalls how her mother would make this dish every weekend, and how it has now become a tradition for her to recreate it in her own home.

Step 7: Preparing the Puri

While the Spring Onion Curry is cooking, Neha shifts her attention to making puris to accompany the dish. She’s already heated some Ganesh Marka mustard oil in another pan for deep-frying the puris.

Neha explains that she prefers making puris with mustard oil because it gives them a crisp texture and a distinctive flavor that pairs perfectly with the curry. She rolls out small, round puris and carefully places them into the hot oil. As they puff up and turn golden brown, Neha flips them to ensure they cook evenly on both sides.

Step 8: Serving the Dish

Once the puris are ready, Neha plates up the Spring Onion Curry and serves it alongside the crispy puris. The vibrant colors of the dish—golden onions and deep-fried puris—make for an enticing presentation.

Prishika is eager to taste the dish and gives it a try. The combination of the spicy, aromatic Spring Onion Curry and the crispy puris is a match made in heaven. Prishika is impressed by how well the flavors come together, noting that the mustard oil adds a unique depth of flavor that makes the dish stand out.

Conclusion: A Taste of Tradition with a Modern Twist

As Neha and Prishika sit down to enjoy their meal, they reflect on how food has the power to bring people together and evoke cherished memories. Neha’s Spring Onion Curry is more than just a dish—it’s a connection to her roots and a reminder of the family traditions that she continues to carry forward.

Prishika, visibly pleased with the outcome, promises to return for another video, perhaps to explore a South Indian recipe with Lakshmi Didi next time. Neha agrees, mentioning that Lakshmi Didi makes an amazing sambar using Ganesh Marka mustard oil, and she’s excited to share that recipe in the future.

This unique Spring Onion Curry, made with the simple ingredients of spring onions and Ganesh Marka mustard oil, proves that sometimes the most flavorful dishes are the ones that come from the heart. So, if you’re looking for a unique and easy-to-make dish that’s not available in restaurants, give this recipe a try—it’s sure to become a favorite in your home as well!

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