Neem Patta Vegetable
Neem Patta Vegetable Bengali Style is already a healthy recipe, but to make it more suitable for weight loss, we can reduce the amount of oil used and increase the amount of vegetables. This recipe is vegan, gluten-free, and vegetarian, making it suitable for many dietary preferences. The recipe is low in calories and fat, making it an excellent option for those looking to manage their weight. Neem leaves are known for their medicinal properties and are a great source of antioxidants, vitamins,
Allergen Information: Contains Nut Allergy
Nutrition Facts
Per serving
Energy
183 kcal
Protein
4 g
Carbs
27 g
Fat
5 g
Fiber
6 g
Ingredients
chopped tomato
0.5 small cup (50g)
Onion Finely Chopped
1 small cup (70g)
Turmeric powder
1 tsp (3g)
Red chilli Powder
1 tsp (3g)
Common salt
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Neem Leaves
30 gms (30g)
Potatoes
0.25 cup, diced (50g)
Chopped Green Chilli
1 tsp (2g)
Black Mustard Seeds
0.25 tsp (1.25g)
Instructions
Preparation
Wash the neem leaves thoroughly, chop them, and set aside.
Cooking Steps
Heat oil in a pan over medium heat.
Add mustard seeds and let it splutter.
Add chopped onions and green chili. Sauté until the onions turn golden brown.
Add turmeric powder and red chili powder. Stir well.
Add chopped tomatoes and cook for 3-4 minutes until they are soft and mushy.
Add cubed potatoes. Mix well, ensuring the vegetables are coated in the masala.
Add chopped neem leaves and salt. Mix well, cover the pan with a lid, and let it cook for 5-7 minutes until the vegetables are cooked, but still have a crunch.
Remove the lid and cook for 2-3 minutes until the excess water evaporates.
Serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.