Singhare ki Sabzi
A vibrant North Indian dry curry made with crunchy water chestnuts simmered in a tangy tomato-onion masala. This vrat-friendly sabzi skips grains and heavy spices, relying on rock salt and a gentle kick of green chili for its flavor. Ready in under 30 minutes, it pairs perfectly with kuttu ki roti or sama rice for a satisfying meal.
For 4 servings
- prep
Prepare the water chestnuts.
If using fresh water chestnuts, peel them and slice into ¼-inch thick rounds. If using packaged, rinse and drain well. Keep aside.
- temper · ~2 min
Make the tempering.
1.Heat ghee in a heavy-bottomed pan over medium heat.2.Add cumin seeds and let them crackle for 30 seconds.3.Add grated ginger and slit green chilies. Sauté for 30 seconds until fragrant.TIPKeep the heat medium-low so the cumin doesn't burn. - saute · ~7 min
Cook the tomato masala.
1.Add the chopped tomatoes to the pan.2.Stir in the red chili powder, turmeric, and black pepper.3.Cook, stirring occasionally, until the tomatoes soften and break down completely (5-7 minutes).4.The ghee should start separating from the masala.TIPMash the tomatoes with the back of your spoon as they cook for a smoother masala. - simmer · ~7 min
Add water chestnuts and cook.
1.Add the sliced water chestnuts to the masala.2.Sprinkle the sendha namak and mix well to coat each piece.3.Add ¼ cup water, stir, and cover the pan.4.Simmer on low heat for 5-7 minutes, stirring once halfway. The water chestnuts should be tender but still have a slight crunch.TIPDon't overcook — the water chestnuts are best with a crisp bite. - garnish · ~1 min
Finish with lemon juice and coriander.
1.Remove the pan from heat.2.Squeeze fresh lemon juice over the sabzi and mix gently.3.Transfer to a serving bowl and garnish with chopped coriander leaves. - serve
Serve hot with kuttu ki roti or sama rice.
This sabzi is best enjoyed immediately while warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel fresh water chestnuts under running water to prevent browning and ease the process.
- 2Use a heavy-bottomed pan to prevent the masala from sticking and burning.
- 3Cook the tomato masala until ghee visibly separates for a deeper, richer flavor.
- 4Keep water chestnuts slightly crunchy by simmering only until tender but not mushy.
- 5Add lemon juice only after removing from heat to retain its fresh, tangy kick.
- 6This sabzi tastes best when served immediately, as it can lose its crunch upon reheating.
- 7For a make-ahead option, prep the sliced water chestnuts and store in water in the fridge for up to a day.
Adapt it for your goals.
No-onion-no-garlic
This recipe inherently skips onion and garlic (vrat-friendly), making it perfect for those following a satvik or fasting diet who avoid tamasic ingredients.
low fatLow-fat
Replace ghee with a neutral oil like coconut or avocado oil for a lighter version that still works well with the masala.
spicierSpicier
Add 1-2 more slit green chilies or a pinch of cayenne pepper for those who enjoy a fiery kick with their crunchy water chestnuts.
protein boostProtein-boost
Stir in a handful of roasted peanuts or cooked paneer cubes at the end for added protein, making it a more filling meal.
Why this is on our healthy list.
Low-Calorie Crunch
Water chestnuts are naturally low in calories and high in water content, providing a satisfying crunch without weighing you down.
Rich in Potassium
Water chestnuts are a good source of potassium, which helps support healthy blood pressure and muscle function.
Digestive Support
Ghee and cumin seeds aid digestion, while ginger and black pepper help stimulate appetite and reduce bloating.
Vrat-Friendly Nutrition
Made with sendha namak (rock salt) and vrat-approved ingredients like water chestnuts and ghee, this dish adheres to fasting dietary rules without sacrificing taste.
Frequently asked questions
Yes, canned water chestnuts work well — just rinse and drain them thoroughly before slicing to remove any briney taste.
