Singada ki sabji | Paniphal ki Curry Recipe

Water Chestnut is a fruit and vegetable too. It can be fused into a delicious curry according to this recipe.

Ingredients for Water Chestnut Curry 

Water Chestnut - 400 gms

Tomatoes - 2 (100 gms)

Ginger - ½ inch Baton

Green chilli - 2

Mustard Oil - 2 tbsp

Green Coriander - 2 to 3 tbsp (finely chopped)

Asafoetida - ½ pinch

Cumin Seeds - ½ tsp

Turmeric Powder - ½ tsp

Coriander Powder - 1 Tsp

Red chilli powder - ½ tsp

Garam Masala - less than ¼ tsp

Salt - ¾ tsp

Chickpea Flour - 1 tbsp

How to make Water Chestnut Curry

For boiling Singhara

Take 400 gms of Water Chestnut after washing and drying them.

For the boiling process, add them in the pressure cooker along with 1 cup of water. Turn on the flame, close lid of the cooker and boil until the first whistle arrive. After the first whistle, turn the flame to low and cook for 2 minutes.

Switch off the flame after 3 minutes and wait until its pressure releases. Drain the boiled Water Chestnuts out of the cooker and let them cool down. After cooling them, peel the boiled Water Chestnuts using a knife.

For the Curry

Preheat 2 tbsp of Mustard Oil in a pan, add ½ tsp of cumin seeds in it on the low flame. Saute ½ pinch of Asafoetida, ½ tsp of Turmeric Powder, 1 tsp of Coriander Powder along with them.

singhara sabzi recipes

Prepare a paste of Tomatoes, Green Chillies, Ginger and add the paste in the sauteed spices along with ½ tsp of Red chilli powder while cooking it on the medium flame. Roast the spices until Oil separates from it.

Take a tempering pan, add 1-2 tbsp of Oil in it, add 1 tbsp of chickpea flour in it and roast while continuously stirring it until its colour changes. Add the roasted chickpea flour in the masala mixture.

Add the boiled Water Chestnuts in the masala mixture along with ½ tsp of Salt, less than ¼ tsp of Garam Masala, 2 to 3 tbsp of finely chopped Green coriander and roast while continuously stirring them for 2 minutes. Add ½ / 1 cup of water in it and cook while covering it for 5 minutes on the low flame.

The Singhara curry is ready to be served. Garnish it with finely chopped Green Coriander.

You can serve it with Chappati, Paratha, Naan or Rice. This amount of the curry is enough for the 3-4 members of a family.


  • You can increase or decrease the quantity of Red chilli powder according to your taste
  • If you like Onion and garlic then, add 3-4 garlic and 1 finely chopped Onion after roasting Cumin seeds, Asafoetida and roast until they are light pink.
  • To mix Chickpea flour, either add Chickpea flour directly and roast while continuously stirring it for 3-4 minutes Or you can add it after roasting it separately.
  • You can decide the consistency of the gravy according to your taste.

सिंघाड़े की मसालेदार सब्जी । Singada ki sabji | Paniphal ki Curry Recipe



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