Name: Neem Aloo Bhaja recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1/2 cup tender neem leaves, washed and drained; 1 med. potato, cubed; 1-2 tbsp. mustard oil; 1/2 tsp. kalonji (nigella seeds); 1-2 dry red chilies, broken; salt to taste; 1/2 tsp. turmeric powder; 1 tsp. ghee

ABOUT Neem Aloo Bhaja RECIPE

Neem Aloo Bhaja is a Bengali delicacy where tender neem leaves are stir fried along with potatoes and had with hot steamed rice and ghee. It is believed, any bitter preparation had at the beginning of any meal cleanses the system. The tender leaves are generally used as they are less bitter. This dish can also be prepared with eggplants.

Ingredients Serving: 2

1/2 cup tender neem leaves, washed and drained
1 med. potato, cubed
1-2 tbsp. mustard oil
1/2 tsp. kalonji (nigella seeds)
1-2 dry red chilies, broken
salt to taste
1/2 tsp. turmeric powder
1 tsp. ghee

Instructions

Heat 1 tsp. oil in a pan and fry the neem leaves till dry and crisp. Drain and keep aside. Heat remaining oil and temper with the dry red chili and kalonji. Saute for a few seconds.
Add the potatoes, salt and turmeric powder. Fry till it turns soft and well browned. Add the fried neem leaves and mix well.
Switch off the flame. Serve on a bed of hot steamed rice with a drizzle of some ghee.

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