Water chestnut /singhara /panifal curry🍲🍲

Name: Water chestnut /singhara /panifal curry🍲🍲
Cuisine: Indian
Ingredients: 1/2 kg water chestnut; 2 tomato; 2 onion; 1 inch ginger; 5-6 garlic clove; 1 bay leaf; 1/2 tsp cumin seeds; Whole spices (Cinnamon, clove, green cardamom, black pepper corns); 2 green chilli; 1 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp coriander powder; 1 tsp cumin powder; 1/2 tsp black pepper powder; 1 tsp kitchen king masala; Salt to taste; 3-4 tablespoons oil; Pinch hing; 2 tablespoons coriander leaves

Kanchan Sharma @cook_14538232

#winter

Kanchan Sharma @cook_14538232

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Ingredients

1/2 kgwater chestnut
2tomato
2onion
1 inchginger
5-6garlic clove
1bay leaf
1/2 tspcumin seeds
Whole spices (Cinnamon, clove, green cardamom, black pepper corns)
2green chilli
1 tspturmeric powder
1 tspred chilli powder
1 tspcoriander powder
1 tspcumin powder
1/2 tspblack pepper powder
1 tspkitchen king masala
Salt to taste
3-4 tablespoons oil
Pinchhing
2 tablespoons coriander leaves

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Steps

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