Ingredients with Measurements:
- 2 cups fresh neem leaves
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 green chilies, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 2 tablespoons oil
- Salt to taste
- Water as needed
Special equipment needed:
- None
Step-by-step instructions:
1. Wash the neem leaves thoroughly and chop them finely.
2. Heat oil in a pan and add cumin seeds. Let them splutter.
3. Add chopped onion, garlic, ginger, and green chilies. Saute until onions turn translucent.
4. Add chopped neem leaves and mix well. Cook for 2-3 minutes.
5. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. Add water as needed to make a thick curry. Cover and cook for 5-7 minutes on medium heat.
7. Add garam masala and mix well. Cook for another minute.
8. Serve hot with rice or roti.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 2-3 people
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 10g
- Protein: 3g
- Fiber: 5g
Substitutions for ingredients:
- If fresh neem leaves are not available, you can use dried neem leaves.
- You can use any oil of your choice instead of vegetable oil.
Variations:
- You can add potatoes or any other vegetables of your choice to make it a more wholesome meal.
Tips and tricks:
- Be careful while handling neem leaves as they can be bitter.
- You can add a pinch of sugar to balance the bitterness of neem leaves.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the curry in a pan on low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or roti on the side.
Garnishes:
- Garnish with fresh coriander leaves.
Pairings:
- Serve with steamed rice or roti.
Suggested side dishes:
- Cucumber raita or any other yogurt-based side dish.
Troubleshooting advice:
- If the curry is too bitter, add a pinch of sugar to balance the bitterness.
Food safety advice:
- Wash the neem leaves thoroughly before using them.
Food history:
- Neem leaves have been used in traditional Indian medicine for centuries.
Flavor profiles:
- Bitter, spicy, and aromatic.
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian