Paniphal Masaledar

Ingredients

• 25-30 water chestnuts, peeled
• 3 dried red chillies
• 2 inch cinnamon stick 
• 2 bay leaves
• 3-4 cloves
• 1 mace blade 
• 2 black cardamoms
• 2 tablespoons oil
• 1/4 teaspoon asafoetida
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 tablespoon ginger-garlic paste
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon crushed black peppercorns
• 1/2 teaspoon fenugreek powder
• 1 teaspoon red chilli powder
• 1 teaspoon dry mango powder (amchur)
• Salt to taste
• Juice of 1 lemon 

Method

1. Peel the paniphal. Heat 2 tbsps oil in a kadai. Add Cinnamon, bay leaves, cloves, javitri, black cardamoms, dry red chillies, asafoetida, cumin seeds and coriander seeds and sauté till fragrant. Add ginger-garlic paste and sauté. Add paniphal and toss.
2. Reduce heat, add turmeric powder, crushed black peppercorns, fennel powder, red chilli powder and amchur and toss.
3. Add salt and toss lightly. Squeeze the juice of lemon, add and toss well. Serve hot.

Nutrition Info