Ingredients with Measurements:
- 2 cups fresh moringa leaves
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tomatoes, chopped
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp salt
- 2 tbsp oil
- 1 cup water
Special equipment needed: None
Step-by-step instructions:
1. Wash the moringa leaves thoroughly and set them aside.
2. Heat oil in a pan and add chopped onions. Saute until they turn translucent.
3. Add minced garlic and grated ginger. Saute for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix well.
6. Add the washed moringa leaves and stir well.
7. Add water and bring the mixture to a boil.
8. Reduce the heat and let it simmer for 10-15 minutes until the curry thickens.
9. Serve hot with rice or roti.
20-25 minutes
Temperature: Medium heat
Serving size: 2-3 people
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 10g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Fresh moringa leaves can be substituted with dried moringa leaves.
- Garam masala can be substituted with curry powder.
Variations:
- Add potatoes or carrots for a more filling curry.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Be sure to wash the moringa leaves thoroughly to remove any dirt or debris.
- Adjust the spices according to your taste preferences.
- Add a squeeze of lemon juice for a tangy flavor.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan over medium heat until it is heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or roti.
Garnishes:
- Garnish with fresh cilantro or chopped green onions.
Pairings:
- Serve with rice or roti.
Suggested side dishes:
- Serve with a side of cucumber raita or a simple salad.
Troubleshooting advice:
- If the curry is too thick, add more water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Be sure to wash your hands and all utensils thoroughly before cooking.
Food history:
- Moringa is a plant native to India and has been used for centuries in traditional medicine and cooking.
Flavor profiles:
- The moringa leaves have a slightly bitter taste that is balanced by the spices in the curry.
Serving suggestions:
- Serve the curry hot with a side of rice or roti.
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Region: Indian