How to make Hara Lehsun aur Aloo ki Sabzi - A delicious preparation made of green garlic and potatoes.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Fresh Green Garlic (ताज़ा हरा लहसुन), Baby Potatoes (बेबी आलू)

Cuisine : Indian

Course : Main Course Vegetarian

Hara Lehsun aur Aloo ki Sabzi Recipe Card

Hara Lehsun aur Aloo ki Sabzi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Hara Lehsun aur Aloo ki Sabzi Recipe

  • Fresh Green Garlic 1 small bunch

  • Baby Potatoes boiled, peeled and halved 15

  • Green chillies 2

  • Fresh coriander leaves roughly chopped 1/4 cup

  • Juice of ½ lemon

  • Oil 1 tablespoon

  • Coriander seeds crushed 1 tablespoon

  • Cumin powder roasted 1/2 teaspoon

  • Dried mango powder (amchur) 1 1/2 tablespoons

  • Kashmiri red chilli powder 1 teaspoon

  • Salt to taste

  • Fresh coriander sprig for garnishing


Step 1

Roughly chop green garlic and green chillies and put into a mixer jar. Add coriander leaves, lemon juice and a little water and grind into a fine paste.

Step 2

Heat oil in a non-stick pan, add cumin seeds and crushed coriander seeds and sauté for a minute.

Step 3

Add potatoes and sauté on high heat for 3-4 minutes.

Step 4

Add roasted cumin powder, dried mango powder, Kashmiri red chilli powder and salt and mix well.

Step 5

Add the ground paste, mix well and sauté for 2 minutes.

Step 6

Transfer into a serving bowl, garnish with a coriander sprig and serve hot.