Singhare / Paniphal Ki Sabzi (water Chestnut Curry)

Singhara or water chestnut is available during autumn season in India particularly in west Bengal and bihar. In Bihar and uttarpradesh boiled waterchestnut is eaten as evening snacks. It is also grounded to make ‘ Singhare ka halwa’. Singhre ki sabzi is a recipe which is made on a regular basis in Bihar and uttarpradesh during its season as it cannot be stored for long ( due to its water restoring property) and thus is cheaply available.

image of paniphal ki sabzi ( water chestnut curry)
Water chestnut 250 grams
Potato 2 (optional )
Bay leaf 1 piece
Onion paste 1/2 cup
Ginger- garlic paste 2 tablespoon
Cumin powder ½ tablespoon
Turmeric powder ½ tablespoon
Red chilli powder 1 tablespoon
Gotta garam masala 1 Cardamom,1 clove, ½ inch cinnamon, ½ inch mac and nutmeg.
Garam masala powder 1 tablespoon
Mustard oil 5 tablespoon
Salt 1 tablespoon
Ghee 1 tablespoon
To start, first peel the water chestnut and cut into halves. Then heat mustard oil in a karahi and shallow fry the water chestnut. Keep it aside.
In the remaining oil in the karahi put tezpatta and gotta garam masala. Once it starts popping add onion paste and sauté for 10 seconds.
Afterwards add ginger garlic paste, turmeric powder, cumin powder and red chilli powder and sauté the masala for 1-2 mintues. Add water chestnut and mix.
Then pour the entire thing in a pressure cooker, add salt, ghee ,garam masala powder and about and ½ cup of water and put the lid on. Cook up to 2 whistle.. Once done take it out from fire and serve hot with plain rice or Pharah (steamed Indian dal momo)