Ingredients with Measurements:
- 2 cups of fresh neem leaves
- 4 medium-sized potatoes, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ginger, grated
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of garam masala
- 2 tablespoons of cooking oil
- Salt to taste
- Water as needed
Special equipment needed:
- A large skillet or wok
- A wooden spoon or spatula
Step-by-step instructions:
1. Wash the neem leaves and set them aside.
2. Heat the oil in a large skillet or wok over medium heat.
3. Add the cumin seeds and let them sizzle for a few seconds.
4. Add the chopped onion and sauté until it turns translucent.
5. Add the minced garlic and grated ginger and sauté for another minute.
6. Add the coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute.
7. Add the cubed potatoes and mix well with the spices.
8. Add enough water to cover the potatoes and bring to a boil.
9. Reduce the heat to low, cover the skillet, and let the potatoes cook for 10-15 minutes or until they are tender.
10. Add the neem leaves to the skillet and mix well.
11. Cover the skillet and let the curry cook for another 5-10 minutes or until the neem leaves are wilted and cooked.
12. Add salt to taste and mix well.
13. Serve hot with rice or bread.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 25g
Protein: 4g
Fiber: 4g
Sodium: 380mg
Substitutions for ingredients:
- You can use spinach or kale instead of neem leaves.
- You can use sweet potatoes or yams instead of regular potatoes.
- You can use vegetable oil or coconut oil instead of cooking oil.
Variations:
- You can add other vegetables such as carrots, peas, or bell peppers to the curry.
- You can add tofu or chickpeas for extra protein.
- You can add coconut milk for a creamier curry.
Tips and tricks:
- Be careful when handling neem leaves as they can be bitter.
- You can blanch the neem leaves in boiling water for a few minutes before adding them to the curry to reduce their bitterness.
- You can add a teaspoon of sugar to the curry to balance out the bitterness of the neem leaves.
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 microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or bread on the side.
- Garnish with fresh cilantro or chopped peanuts.
Pairings:
- Serve with rice or bread.
- Pair with a side salad or steamed vegetables.
Suggested side dishes:
- Cucumber raita
- Naan bread
- Steamed broccoli
Troubleshooting advice:
- If the curry is too bitter, add a teaspoon of sugar or honey to balance out the bitterness.
- If the curry is too thick, add more water or vegetable broth to thin it out.
- If the potatoes are not cooked through, add more water and cook for a few more minutes.
Food safety advice:
- Wash the neem leaves thoroughly before using them in the curry.
- Store the leftover curry in the refrigerator and consume within 3 days.
Food history:
- Neem leaves are commonly used in Indian cuisine for their medicinal properties.
Flavor profiles:
- The curry has a slightly bitter and earthy flavor from the neem leaves, which is balanced out by the spices and potatoes.
Serving suggestions:
- Serve the curry hot with rice or bread on the side.
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Region: Indian