The vibrant flavors of Indian cuisine are a symphony of spices, fresh herbs, and unique ingredients. Among these, green onions (or spring onions) and cilantro play pivotal roles, offering not just flavor but also a pop of color. This article dives into five must-try Indian recipes where these two ingredients are not just accompaniments but stars of the show. Whether you're a seasoned cook or just beginning to explore the rich tapestry of Indian flavors, these recipes will surely brighten up your culinary repertoire.
1. Aloo Paratha with Green Onion Chutney
Aloo Paratha, the quintessential Indian flatbread stuffed with a spicy potato filling, is a breakfast staple in many parts of India. By adding green onion chutney, you elevate this dish from great to unforgettable.
- Stuffing: Mix mashed potatoes with finely chopped green onions, chili powder, salt, and a dash of cumin powder for added flavor.
- Chutney: Blend green onions, cilantro, mint leaves, green chilies, garlic, lemon juice, salt, and a bit of water for a smooth yet chunky consistency.
💡 Note: Green onions can be substituted with finely chopped shallots or leeks for a slightly different flavor profile.
2. Cilantro and Spring Onion Raita
Raita is a cooling yogurt-based side dish, perfect for balancing the spiciness of Indian meals. Here, we incorporate cilantro and spring onions to bring an additional layer of freshness.
| Ingredients | Quantity |
|---|---|
| Yogurt | 2 cups |
| Chopped cilantro | 1/4 cup |
| Sliced green onions | 1/4 cup |
| Cumin seeds | 1 tsp |
| Salt | to taste |
- Whisk the yogurt until smooth. Add salt and cumin seeds, mix well.
- Fold in the cilantro and green onions gently to keep the onions' crunch.
3. Bhindi Do Pyaza with Cilantro
Bhindi or Okra is often paired with onions, but adding cilantro brings a new depth to this classic dish, making it more aromatic.
- Slice onions into thick slices and keep some whole for the 'Do Pyaza' effect.
- Cook okra in oil until it turns slightly crispy, add the onions and cook further.
- Sprinkle in turmeric, coriander powder, and a generous amount of chopped cilantro in the last few minutes of cooking.
💡 Note: To avoid the sliminess of okra, ensure they are completely dry before cooking and do not stir too much.
4. Cilantro Chicken Tikka
This variation of Chicken Tikka is all about the infusion of cilantro, turning the standard dish into a fresh, vibrant meal.
- Marinate chicken chunks with yogurt, lemon juice, ginger-garlic paste, and a heavy dose of finely chopped cilantro.
- Roast or grill until the chicken is fully cooked and has that smoky tikka flavor.
5. Spring Onion and Cilantro Pulao
Pulao, an aromatic rice dish, gets an upgrade with the incorporation of spring onions and cilantro.
- Begin by sautéing sliced onions in ghee, then add spices like whole cloves, cardamom, and cinnamon.
- Add in rice and enough water or stock for it to cook, followed by chopped spring onions.
- Once the rice is nearly cooked, mix in cilantro and let it steam for a few more minutes.
These dishes not only showcase the versatility of green onions and cilantro but also reflect how these herbs can transform traditional recipes into something new and exciting. The balance of flavors, from the piquant bite of green onions to the citrusy hint of cilantro, adds layers of taste to each dish. Through these recipes, we learn that a few ingredients can significantly elevate the Indian culinary experience, making meals memorable. Whether it's the robust flavors in a paratha or the subtle, soothing touch of raita, these herbs prove their worth in every bite.
Can I substitute cilantro with parsley in these recipes?
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While parsley can be substituted for cilantro, keep in mind that it lacks cilantro’s distinctive flavor profile, making the dish taste different.
Are there vegan options for these recipes?
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Yes, you can easily adapt these recipes to be vegan by using dairy alternatives like coconut yogurt for raita or by skipping the meat in Chicken Tikka and opting for paneer or tofu.
How do I prevent spring onions from losing their crunch in dishes?
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Add them towards the end of cooking to retain their crunch or use them raw as garnishes.
