Recommendation to Homemade Perfect Water chestnut /singhara /panifal curry🍲🍲

Wishing to eat Water chestnut /singhara /panifal curry🍲🍲 a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This site gonna guide you with clear instructions on producing a Water chestnut /singhara /panifal curry🍲🍲 like a famous chef made.

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 that.

To cook an extraordinary Water chestnut /singhara /panifal curry🍲🍲, here are the materials required:

1. Prepare 1/2 kg of water chestnut.
2. You need 2 of tomato.
3. Use 2 of onion.
4. Get 1 inch of ginger.
5. Use 5-6 of garlic clove.
6. Take 1 of bay leaf.
7. Prepare 1/2 tsp of cumin seeds.
8. Provide of Whole spices (Cinnamon, clove, green cardamom, black pepper corns).
9. Take 2 of green chilli.
10. Take 1 tsp of turmeric powder.
11. Use 1 tsp of red chilli powder.
12. Take 1 tsp of coriander powder.
13. Get 1 tsp of cumin powder.
14. Provide 1/2 tsp of black pepper powder.
15. Prepare 1 tsp of kitchen king masala.
16. Use of Salt to taste.
17. Prepare 3-4 tablespoons of oil.
18. Take Pinch of hing.
19. You need 2 tablespoons of coriander leaves.

After preparing the ingridients, now you are good to cook your tasty Water chestnut /singhara /panifal curry🍲🍲 by following the instructions below:

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.

Recipe : Water chestnut /singhara /panifal curry🍲🍲

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