🇮🇳 Indian Vegetarian

Jamshedpur Kitchen Coconut-Grove Spring Onion Pasanda

Name: Jamshedpur Kitchen Coconut-Grove Spring Onion Pasanda
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 tsp Garam Masala; to taste Salt; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 250 g, chopped Spring Onions; 1 tsp Red Chili Powder

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Jamshedpur cooking — Jamshedpur Kitchen Coconut-Grove Spring Onion Pasanda brings a coconut-grove touch with a classic pasanda finish. About 35 minutes from fridge to table.

Prep 10 min Cook 25 min Serves 4 Hard

Ingredients

Garam Masala1/2 tsp
Saltto taste
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Spring Onions250 g, chopped
Red Chili Powder1 tsp

Optional extras

Curry Leaves1 sprig
Lemon1/2

Instructions

1
Rinse and prep the main ingredient; pat dry.
2
Bloom whole spices in hot oil until aromatic.
3
Build the masala base with onion, tomato, and paste.
4
Fold in the main ingredient and coat evenly.
5
Add liquid (water, stock, or yogurt) and simmer gently.

Chef's tip

A splash of water loosens a tight masala without dulling flavour.

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