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A unique and delicious North Indian curry made with fresh water chestnuts in a tangy tomato gravy. This sabzi is a popular choice during fasting seasons like Navratri and is naturally gluten-free.
For 4 servings
Prepare and Cook the Water Chestnuts
Prepare the Tomato Gravy Base
A unique and delicious North Indian curry made with fresh water chestnuts in a tangy tomato gravy. This sabzi is a popular choice during fasting seasons like Navratri and is naturally gluten-free.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 209.97 calories per serving with 3.09g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Combine and Simmer the Curry
Finish and Serve
Add 1-2 boiled and cubed potatoes along with the water chestnuts for a heartier curry.
For extra tang, add 1/2 teaspoon of amchur (dry mango powder) along with the garam masala at the end.
For a variation without tomatoes, make a gravy using curd (yogurt). Whisk 1/2 cup of curd with the powdered spices and add it to the pan on low heat, stirring continuously to prevent curdling.
Water chestnuts are a good source of potassium, which helps counteract the effects of sodium and can aid in lowering high blood pressure, thus supporting cardiovascular health.
Being low in calories and high in water content and fiber, water chestnuts can help you feel full for longer, reducing overall calorie intake and aiding in weight management.
They contain antioxidants like ferulic acid and gallocatechin gallate, which help protect the body against harmful free radicals and reduce oxidative stress.
This dish is inherently gluten-free, making it an excellent and safe option for individuals with celiac disease or gluten sensitivity.
Yes, it is very healthy. Water chestnuts are low in calories and fat, yet rich in fiber, potassium, and antioxidants. This recipe uses minimal ghee and wholesome spices, making it a nutritious choice, especially during fasting.
One serving of Singhare ki Sabzi contains approximately 210 calories, primarily from the water chestnuts and ghee. The exact count can vary based on the amount of ghee used and serving size.
Absolutely. After peeling and cutting the water chestnuts, you can boil them in a pot with water until they are tender, which usually takes about 15-20 minutes. Then, drain and proceed with the recipe.
Yes, you can use canned water chestnuts if fresh ones are not available. Be sure to drain and rinse them thoroughly. Since they are already cooked, you can skip the pressure cooking step and add them directly to the gravy to simmer.
Store any leftover Singhare ki Sabzi in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.
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