Ingredients with Measurements:
- 2 tablespoons of oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 onion, chopped
- 1 tablespoon of ginger-garlic paste
- 2 tomatoes, chopped
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala
- 10-12 fresh neem leaves, chopped
- 1 cup of water
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds and mustard seeds. Let them splutter.
2. Add chopped onions and sauté until they turn translucent.
3. Add ginger-garlic paste and sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft.
5. Add turmeric powder, coriander powder, cumin powder, red chili powder, and garam masala. Mix well and cook for a minute.
6. Add chopped neem leaves and mix well.
7. Add water and salt to taste. Mix well and let it come to a boil.
8. Reduce the heat and let it simmer for 10-15 minutes or until the curry thickens.
9. Serve hot with rice or roti.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
5. Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 10g
- Protein: 2g
Substitutions for ingredients:
- If fresh neem leaves are not available, you can use dried neem leaves or neem powder.
- You can use any oil of your choice.
Variations:
- You can add vegetables like potatoes, carrots, or peas to make it a vegetable neem curry.
- You can add coconut milk to make it a creamy neem curry.
Tips and tricks:
- Wash the neem leaves thoroughly before using them.
- Adjust the spice level according to your preference.
- You can add a pinch of sugar to balance the flavors.
Storage instructions:
- You can store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan or microwave until heated through.
Presentation ideas:
- Serve the curry in a bowl or on a plate with rice or roti.
Garnishes:
- Garnish with fresh coriander leaves or chopped onions.
Pairings:
- This curry pairs well with rice or roti.
Suggested side dishes:
- You can serve this curry with a side of raita or salad.
Troubleshooting advice:
- If the curry is too thick, add more water to adjust the consistency.
Food safety advice:
- Make sure to wash the neem leaves thoroughly before using them.
Food history:
- Neem is a medicinal plant that has been used in Ayurvedic medicine for centuries.
Flavor profiles:
- This curry has a slightly bitter and tangy flavor from the neem leaves, balanced with the sweetness of tomatoes and spices.
Serving suggestions:
- Serve this curry as a main dish for lunch or dinner.
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Region: Indian