Tinda Masala Recipe: A Spicy And Flavorful Delight
Tinda Masala is a delicious and aromatic North Indian dish made with Indian baby pumpkin (tinda) cooked in a rich, spiced gravy. This vegetarian recipe is perfect for a comforting meal and pairs wonderfully with roti, paratha, or steamed rice. Let’s dive into the easy and flavorful recipe for Tinda Masala.
Ingredients:
250g tinda (Indian baby pumpkin), peeled and cut into quarters
2 tablespoons oil
1 teaspoon cumin seeds
1 large onion, finely chopped
2 tomatoes, finely chopped
1 teaspoon ginger-garlic paste
1 green chili, slit (optional)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon cumin powder
Salt to taste
1/4 teaspoon dried fenugreek leaves (kasuri methi)
1/2 cup water
Fresh coriander leaves for garnish
Instructions:
Prepare the Tinda: Peel the tindas and cut them into quarters. Rinse them thoroughly and set aside.
Heat the Oil: In a pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and let them splutter.
Sauté the Onions: Add chopped onions and sauté until golden brown.
Add Aromatics: Stir in ginger-garlic paste and green chili, sauté for a minute until the raw aroma disappears.
Cook the Tomatoes: Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil starts separating.
Ingredients:
250g tinda (Indian baby pumpkin), peeled and cut into quarters
2 tablespoons oil
1 teaspoon cumin seeds
1 large onion, finely chopped
2 tomatoes, finely chopped
1 teaspoon ginger-garlic paste
1 green chili, slit (optional)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon cumin powder
Salt to taste
1/4 teaspoon dried fenugreek leaves (kasuri methi)
1/2 cup water
Fresh coriander leaves for garnish
Instructions:
Prepare the Tinda: Peel the tindas and cut them into quarters. Rinse them thoroughly and set aside.
Heat the Oil: In a pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and let them splutter.
Sauté the Onions: Add chopped onions and sauté until golden brown.
Add Aromatics: Stir in ginger-garlic paste and green chili, sauté for a minute until the raw aroma disappears.
Cook the Tomatoes: Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil starts separating.
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