Singhara ki Sabzi

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Recipe

Ingredients

250 grams	fresh singhara (water chestnuts)
1 tablespoon	mustard oil
1 teaspoon	cumin seeds
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
2 medium	tomatoes, finely chopped
1 medium	potato, diced
1	green chili, chopped
1 tablespoon	ginger-garlic paste
1 cup	water
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Peel and dice the singhara into bite-sized pieces.
2. 2 Heat mustard oil in a pan until it begins to smoke lightly.
3. 3 Add cumin seeds and let them splutter.
4. 4 Add ginger-garlic paste and sauté until the raw smell disappears.
5. 5 Add chopped tomatoes and cook until they turn soft and mushy.
6. 6 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
7. 7 Add diced potatoes and singhara to the pan, stirring well to coat with the spices.
8. 8 Pour in water, cover the pan, and let it simmer on low heat until potatoes and singhara are cooked through.
9. 9 Sprinkle garam masala and chopped green chili, stirring to combine.
10. 10 Garnish with fresh coriander leaves before serving.