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Water chestnut /singhara /panifal curry🍲🍲
Water chestnut /singhara /panifal curry🍲🍲

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We hope you got insight from reading it, now let’s go back to water chestnut /singhara /panifal curry🍲🍲 recipe. To cook water chestnut /singhara /panifal curry🍲🍲 you need 19 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Water chestnut /singhara /panifal curry🍲🍲:
  1. Take 1/2 kg water chestnut
  2. Use 2 tomato
  3. Prepare 2 onion
  4. You need 1 inch ginger
  5. Provide 5-6 garlic clove
  6. Provide 1 bay leaf
  7. Take 1/2 tsp cumin seeds
  8. Use Whole spices (Cinnamon, clove, green cardamom, black pepper corns)
  9. Prepare 2 green chilli
  10. Prepare 1 tsp turmeric powder
  11. Prepare 1 tsp red chilli powder
  12. Get 1 tsp coriander powder
  13. Prepare 1 tsp cumin powder
  14. You need 1/2 tsp black pepper powder
  15. Prepare 1 tsp kitchen king masala
  16. You need Salt to taste
  17. Provide 3-4 tablespoons oil
  18. Get Pinch hing
  19. Prepare 2 tablespoons coriander leaves
Steps to make Water chestnut /singhara /panifal curry🍲🍲:
  1. In a pressure cooker add washed water chestnut, water close the lid boil until one whistle arrive. After first whistle leave them to cook for more 2 minutes on law flame. After 2 minutes switch off the flame and let them cool down. After cooling peel the boiled chestnut. Using the knife.
  2. Now in a mixer jar add tomato, green chilli, ginger, garlic and make a fine paste.
  3. Now in a kadhai heat oil add cumin seeds, bay leaf, whole spices and roast it until aroma. Then add hing, chopped onion and saute until golden brown.
  4. Now add all dry spices and saute them on law flame. Add tomato purée and cook them until oil separates.
  5. Now add boiled water chestnut, salt and cook for 2minutes. Then add water and cover it. Cook for 5minutes.
  6. Now water chestnut curry is ready. Serve and garnish with chopped coriander leaves

I would definitely like to try the roti sometime! I had a Singhara and green pea curry from a restaurant in Mumbai, and it was delicious. I was very eager to recreate the curry when I got back, and experimented with canned singharas instead of fresh ones. I added some Paneer (Indian cottage cheese) to the curry along with the green peas and water chestnuts. This is how I made it: Canned water.

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