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We hope you got benefit 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 cook that.
The ingredients needed to make Water chestnut /singhara /panifal curry🍲🍲:
- Provide 1/2 kg water chestnut
- Prepare 2 tomato
- Prepare 2 onion
- You need 1 inch ginger
- You need 5-6 garlic clove
- Prepare 1 bay leaf
- Prepare 1/2 tsp cumin seeds
- Prepare Whole spices (Cinnamon, clove, green cardamom, black pepper corns)
- Use 2 green chilli
- Take 1 tsp turmeric powder
- You need 1 tsp red chilli powder
- Provide 1 tsp coriander powder
- Get 1 tsp cumin powder
- Get 1/2 tsp black pepper powder
- Get 1 tsp kitchen king masala
- Get Salt to taste
- Prepare 3-4 tablespoons oil
- Take Pinch hing
- Get 2 tablespoons coriander leaves
Steps to make Water chestnut /singhara /panifal curry🍲🍲:
- 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.
- Now in a mixer jar add tomato, green chilli, ginger, garlic and make a fine paste.
- 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.
- Now add all dry spices and saute them on law flame. Add tomato purée and cook them until oil separates.
- Now add boiled water chestnut, salt and cook for 2minutes. Then add water and cover it. Cook for 5minutes.
- 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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