Dry Punjabi Tinda Curry | Tinda Masala Sabji Recipe
The healthy and flavourful punjabi tinda masala is a great option for a lunchtime meal. It is an easy recipe prepared with tinda (also known as Indian squash) tossed with Indian dry spices.
Ingredients
- 400 gm Tinda (fresh and unripe)
- 1 Onion (medium size)
- 2 Tomato (pureed with 1 green chili)
- 3 tbsp Mustard Oil
- ½ tsp Cumin seeds
- 1 tsp Salt (or as per your taste)
- ½ tsp Turmeric powder
- ½ tsp Coriander powder
- ¼ tsp Red chilli powder
- 1 tbsp Garlic paste
- ¼ tsp Ginger powder
- ¼ tsp Garam Masala
Instructions
- Wash tinda, then lightly peel off the skin. Wash them again and chop into small equal pieces.
- Take a wide pan, heat oil on low flame. Add cumin seeds, wait for them to crackle.
- Then add garlic paste, fry it little.
- Add chopped onion and saute it until it becomes little brown.
- Now add coriander powder, turmeric powder, red chili powder, and ginger powder. Mix well.
- Then add tomato puree, cook for 2-3 minutes.
- Add salt and garam masala, mix and cook until the paste starts leaving oil.
- Finally, add chopped tinda. Mix well to coat the masala paste.
- Cover it and cook for 3-4 minutes.
- Stir occasionally to avoid sticking to the bottom and for evenly cooking of tinda. If tinda starts drying out and sticking to the bottom of pan, add 1-2 tbsp water in it.
- Cover it again and cook for another 8-10 minutes, stir occasionally.
- Now check if tinda has become soft and tender and is not mushy, then it is the right time to switch off the flame.
- Keep it covered for 5 more minutes, then transfer into a serving bowl. Garnish with fresh coriander.
- Enjoy with chapatti or parantha.
Video
Notes
1. Always choose fresh, tender, and medium-sized tinda for preparing this recipe.
2. Cooking on low flame helps in making it more flavourful and at the same time avoids sticking at the bottom of the pan.
3. Use red color ripe tomatoes to give a nice color to the dish.
4. Cook tomato puree till it starts leaving oil.
5. Make sure to stir occasionally to avoid sticking and evenly cooking of the dish.