How to make Paniphal Masaledar -
Something different with singhade.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Water chestnuts (सिंघारे), Dried red chillies (सूखी लाल मिर्च )
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Paniphal Masaledar checkout Singhada aur Hare Matar ki Subzi, Crispy Water Chestnuts, Waterchestnut and Mushroom Stir Fry, Water chestnut and Mushroom Stir Fry . You can also find more Main Course Vegetarian recipes like Chole Dhania Masala Paneer Khurchan - SK Khazana Chhole Andhra Mashed Brinjal
Paniphal Masaledar Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Paniphal Masaledar Recipe
Water chestnuts peeled 25-30
Dried red chillies 3
Cinnamon 2 inch sti
Bay leaves 2
Cloves 3-4
Mace 1 blade
Black cardamom 2
Oil 2 tablespoons
Asafoetida 1/4 teaspoon
Cumin seeds 1 teaspoon
Coriander seeds 1 teaspoon
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Crushed black peppercorns 1/2 teaspoon
Fenugreek powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Dry mango powder (amchur) 1 teaspoon
Salt to taste
Lemon juice 1
Method
Step 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.
Step 2
Reduce heat, add turmeric powder, crushed black peppercorns, fennel powder, red chilli powder and amchur and toss.
Step 3
Add salt and toss lightly. Squeeze the juice of lemon, add and toss well. Serve hot.
Nutrition Info
Calories : 280.5 Kcal
Carbohydrates : 36.02 gm
Protein : 8.24 gm
Fat : 10.19 gm
Other : 1.56
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
