Neem Ki Sabzi

Introduction to Neem Ki Sabzi

Neem Ki Sabzi is a traditional dish deeply rooted in Indian culinary traditions. Often consumed for its medicinal properties, neem has been a part of Ayurvedic medicine for centuries. This bitter yet health-promoting vegetable is known for its ability to purify the blood, boost immunity, and is often used in the spring months to guard against seasonal illnesses. Neem Ki Sabzi cleverly combines these health benefits with a palatable taste, showcasing a beautiful contrast of flavors that can be paired wonderfully with Indian bread or rice.

Ingredients

• Neem leaves - 2 cups
• Potatoes - 2 medium, diced
• Onions - 1 large, finely chopped
• Tomatoes - 2, pureed
• Garlic - 4 cloves, minced
• Ginger - 1 inch, grated
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Salt - to taste
• Oil - 2 tablespoons
• Water - as needed

Preparation

Preparing Neem Leaves

Start by thoroughly washing the neem leaves under running water to remove any dirt or dust. Once clean, set them aside in a colander to drain excess water.

Chopping Vegetables

Peel and dice the potatoes. Finely chop the onion and tomatoes. Mince the garlic and grate the ginger. Keep all the ingredients handy as they will be used throughout the cooking process.

Cooking Process

Step 1: Frying Neem Leaves

Heat a pan over medium heat and add a teaspoon of oil. Once the oil is hot, add the neem leaves. Fry them lightly until they become crisp. This process helps to reduce the bitterness. Remove from heat and set aside.

Step 2: Cooking the Vegetables

In the same pan, add the remaining oil and let it heat. Add cumin seeds and let them splutter. Add the chopped onion and sauté until golden brown. Next, add the minced garlic and grated ginger. Sauté until the raw smell goes away.

Add the diced potatoes and continue to cook for a few minutes. Add the pureed tomatoes along with turmeric powder, red chili powder, coriander powder, and salt. Mix well and let it cook until the oil separates from the mixture.

Step 3: Simmering the Curry

Add a cup of water to the pan, cover, and let the curry simmer on low heat until the potatoes turn tender. This may take about 15-20 minutes. You can use a cooking timer to keep track of the simmering time.

Step 4: Final Addition

Once the potatoes are cooked, add the fried neem leaves to the curry. Give it a quick stir and cook for another 2-3 minutes to blend the flavors.

Serving Suggestions

Neem Ki Sabzi is best enjoyed with freshly cooked roti or steamed rice. The bitterness of the neem leaves complements well with the mild heat from the spices and the softness of the potatoes. Serve hot and relish this healthy, traditional Indian dish along with a side of curd or pickle to balance the flavors.