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Wednesday, 13 April 2016

Neem Aloo Bhaja (Potato & Neem Leaves Fry - Bengali Style)


          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. Please find below a step by step guide with pictures to prepare it.





  • handful of tender neem leaves, washed & drained
  • 1 medium potato, cubed
  • 1-2 tbsp. mustard oil
  • 1/2 tsp. kalonji (nigella seeds)
  • 1 dry red chili, broken
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. ghee 





          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.





                               Pick only the  tender leaves to prepare this dish.




                                 Heat 1 tsp. oil in a pan and fry the leaves till dry and crisp.




After it is well fried.



Transfer to a plate and keep aside.



Heat remaining oil and temper with dry red chili and kalonji.



Add the potatoes, salt and turmeric powder.



Saute till it turns soft and nicely browned.



Add the fried neem leaves.



Mix well and switch off the flame.



Serve on a bed of hot steamed rice.



                                And with a drizzle of some ghee.








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