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We hope you got insight from reading it, now let’s go back to singada ki sabji |paniphal ki curry recipe|chestnut recipe recipe. You can cook singada ki sabji Here is how you do that.
The ingredients needed to cook Singada ki sabji |Paniphal ki Curry Recipe|Chestnut Recipe:
- Use 300 gms Water Chestnut
- Use as required water
- You need 2 onions
- Get 6 garlic cloves
- Take 4 green chillies
- Provide 2 tomoatoes
- Prepare 2 tbsp oil
- You need 1/2 tsp cumin seeds
- Prepare 1.5 tsp red chilli powder
- Provide 1/2 tsp mustard seeds
- Use 1 tsp salt
- Take as required chopped coriander leaves
Instructions to make Singada ki sabji |Paniphal ki Curry Recipe|Chestnut Recipe:
- Wash Properly Chestnest / Paniphal or Singada [ Clean The Mud]
- Cut Properly chestnuts [ It's Pointy so be careful ]
- Wash After Cutting Shingada or Chestnuts [Clean Properly the Dirt]
- Chop Onion, Garlic, Green Chilli and Tomato
- In Pan Pour Oil and Add Cumin Sees [ Jeera ], Mustard Seeds and Cardamom
- Add Chopped Garlic, Onion, Tomato.
- Add Chestnuts / Singada.
- Add Green chilli, Onion Paste and Tomato Paste.
- Add Salt, Caradmom Powder and Red Chilli Powder.
- Add Water and Cook for 5 mins.
- Garnish with Coriander Leaves and Serve Hot.
My version uses ingredients you tend to have in your pantry as whole spices weren. The other rustic curry that is just made for fluffed up hot poori is Kala Chana or the Punjabi brown chick peas curry. Even if your diet does not permit you to have deep fried puris, try out the Kala Chana, Kaddu ki sabzi and serve with plain phulka rotis for a rustic Punjabi vegetarian meal. This makhane ki kheer recipe is similar to other kheers yet extremely delicious and is personal favorite dessert. Indian's usually make and serve Punjabi makhane ki kheer during Navratri or Ekadashi or on fasting days and vrat.
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