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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, water chestnut /singhara /panifal curry🍲🍲. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Water chestnut /singhara /panifal curry🍲🍲 is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Water chestnut /singhara /panifal curry🍲🍲 is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have water chestnut /singhara /panifal curry🍲🍲 using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Water chestnut /singhara /panifal curry🍲🍲:
  1. Get 1/2 kg water chestnut
  2. Make ready 2 tomato
  3. Prepare 2 onion
  4. Make ready 1 inch ginger
  5. Take 5-6 garlic clove
  6. Get 1 bay leaf
  7. Get 1/2 tsp cumin seeds
  8. Prepare Whole spices (Cinnamon, clove, green cardamom, black pepper corns)
  9. Make ready 2 green chilli
  10. Take 1 tsp turmeric powder
  11. Make ready 1 tsp red chilli powder
  12. Prepare 1 tsp coriander powder
  13. Take 1 tsp cumin powder
  14. Take 1/2 tsp black pepper powder
  15. Take 1 tsp kitchen king masala
  16. Take Salt to taste
  17. Get 3-4 tablespoons oil
  18. Prepare Pinch hing
  19. Get 2 tablespoons coriander leaves
Instructions 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

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