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A classic Sindhi curry featuring the unique crunch of water chestnuts and tender potatoes in a tangy tomato-based gravy. This flavorful dish is a delightful change from everyday vegetable curries and pairs perfectly with hot rotis.
For 4 servings
Prepare the Vegetables
Create the Masala Base
Add Spices and Vegetables
A classic Sindhi curry featuring the unique crunch of water chestnuts and tender potatoes in a tangy tomato-based gravy. This flavorful dish is a delightful change from everyday vegetable curries and pairs perfectly with hot rotis.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 346.82 calories per serving with 6.03g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Pressure Cook the Curry
Finish and Serve
For a richer, creamier texture, add 2 tablespoons of cashew paste or fresh cream along with the garam masala at the end.
To make a Satvik version, omit the onions and ginger-garlic paste. Start by tempering cumin seeds and a pinch of asafoetida (hing) in oil, then proceed with the tomato puree.
Incorporate 1/2 cup of green peas or diced carrots along with the potatoes for added nutrition and color.
Increase the number of green chilies or add 1/4 teaspoon of black pepper powder along with the other spices for extra heat.
Both water chestnuts and potatoes are excellent sources of potassium, an essential mineral that helps regulate blood pressure and fluid balance in the body.
The vegetables in this curry provide a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps you feel full and satisfied.
This dish is rich in antioxidants from tomatoes (lycopene), onions, ginger, garlic, and spices like turmeric, which help combat oxidative stress in the body.
This recipe is inherently gluten-free and vegan, making it a suitable and delicious option for individuals with these dietary preferences.
One serving of Singhare Ji Bhaji contains approximately 320-340 calories, making it a moderately caloric dish suitable for a main meal. The calories primarily come from potatoes, water chestnuts, and oil.
Yes, it is a healthy dish. Water chestnuts are low in calories and fat-free, providing potassium and fiber. The curry is packed with vegetables and beneficial spices like turmeric, making it a nutritious, plant-based meal.
Absolutely. After adding water in Step 3, bring the curry to a boil in a heavy-bottomed pot, then reduce the heat, cover, and simmer for about 25-30 minutes, or until the potatoes are tender.
While fresh water chestnuts provide the best crisp texture, you can use canned ones. Drain and rinse them well before use. Add them in the last 5-7 minutes of cooking to prevent them from becoming too soft.
Store any leftover bhaji in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
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