Sing nu shak | layered wheat paratha | peanut curry | sabzi and paratha recipe

sing curry & layered parotha

Sing nu shak with layered paratha is a complete meal combo for lunch or dinner. It is quick and extremely easy to make. Sing nu shak is made with coarsely grinded sing (peanut) powder and regular spices. This spicy and tasty sing (peanut) sabzi with sesame flavor wheat paratha love by all kinds of age groups. This recipe is quick and easy to make and with all the basic ingredients from your kitchen. Do try this!

The key to making sing nu shak and paratha at home are:
  • Crush peanut into a coarse powder, do not crush into fine powder.
  • For paratha, I have used only wheat flour to make it more healthy and digestible.
  • I use sesame seeds to give a nutty flavor to it, but you can add jeera or some regular spices to make it more flavorful.
  • Lastly, Roast paratha into ghee will enhance the flavor and taste.
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sing curry & layered parotha

Recipe card for peanut curry & layered wheat paratha

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course curry, Main Course
Cuisine Indian
Servings 4 servings


For Sing nu shaak

  • 1 cup peanuts
  • 3 tbsp oil
  • ½ tsp jeera
  • Pinch of hing
  • 2 medium size chopped onion
  • 1 tbsp ginger-garlic paste
  • 2 chopped green chilli
  • 1 chopped tomatoes
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tsp red chilli powder
  • 1 tsp sugar
  • 1 chopped tomatoes
  • Salt to taste
  • 1.5 cup water for gravy and masala
  • ½ tsp garam masala
  • 1 tsp lemon juice
  • Some coriander leaves

For layered paratha

  • 1.5 cup for dought + ½ cup (for rolling) wheat flour
  • Salt to taste
  • 2 tsp oil
  • ¾ cup water or as required
  • 2 tbsp ghee + for shallow frying
  • 3 tbsp sesame seeds
  • ¼ cup chopped coriander leaves


Making Sing nu shaak

  • Roast peanut on low flame, remove its skin, and grind it into a coarse powder.
  • Heat oil in a pan, add jeera and hing. Sauté for a minute.
  • Add onion and cook till it becomes translucent.
  • Now add ginger-garlic paste and chopped green chilli. Sauté it.
  • Then in a bowl, add turmeric powder, coriander powder, cumin powder, red chilli powder, and sugar. mix well and sauté masala paste on low flame till oil separates from its sides.
  • Add chopped tomatoes, salt, and some water. Mix well and cook tomatoes till it becomes soft and mashy.
  • Now 1 cup hot water and bring it to a boil.
  • When water comes to a boil, add coarse peanut powder and mix well.
  • Cover and cook sabzi for 5 minutes on medium-low flame.
  • Add garam masala, lemon juice, and some coriander leaves. Mix well.
  • Sing nu shaak is ready to serve.

Making layered paratha

  • In a mixing bowl, add wheat flour, salt, and oil. Mix well
  • Add water gradually and knead semi-soft dough. Grease its surface with oil and rest dough for 10 minutes.
  • Divide dough into equal parts and give it to round shape.
  • Take one dough ball, Coat the dough with dry flour and roll it out into round shape thick roti.
  • Apply some ghee, sesame seeds, coriander leaves, and dry flour on its top surface and fold it into long strips.
  • Again spread ghee, sesame seeds, coriander leaves, and dry flour on it and again fold into a square-shaped layered pattie.
  • Coat it with dry flour and roll it out square paratha.
  • Place it on a hot tava and cook over medium flame.
  • Spread ¼ tsp ghee evenly on the surface and flip it and cook until golden brown spots appear on both sides.
  • Serve layered paratha with sing nu shaak.


  • In sing nu shak, cover and cook tomatoes till they become a soft, mushy, and gravy-like texture.
  • paratha dough should be semi-soft
  • Roast paratha on medium flame.


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