Tinda masala
Tinda masala, from above
VegVeganPunjab

Tinda masala

Round gourd in a light onion tomato masala. Humble, soft and quietly lovely with phulka.

30 minTime
3 gProtein each
mildSpice
The underdog gourd2 chapters · 1 min read

Make it your way

Grandma's waySoft tinda, gentle masala. Phulka's best friend.
The original
103kcalsame
3 gproteinsame
3 gfibresame
30minutessame

Classic tinda masala.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Tinda (Indian round gourd)8 small, peeled and quartered
Cooking oil (vegetable oil)1½ tbsp
Cumin seeds1 tsp
Onion1 medium, chopped
Ginger1.5 cm, grated
Tomato2 medium, chopped
Green chilli1
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)½ tsp
Coriander powder (ground coriander)2 tsp
Garam masala½ tsp
Saltto taste
Water½ cup
Coriander leaves (cilantro)chopped

Method

4 steps
  1. 1Heat oil in a pressure cooker, crackle cumin and fry the onion and ginger until golden.
  2. 2Add tomatoes, green chilli and powders and cook until soft.
  3. 3Add tinda, salt and water. Pressure cook 2 whistles, release pressure naturally.
  4. 4Simmer open for 2 minutes to thicken, add garam masala and coriander.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Tinda masala: a bread or rice, a side, something to drink and something sweet.

Bread or rice Palak paratha40 min
Bread or rice Gur wale chawal45 min
With a main Matar paneer40 min
With a main Dal makhani100 min
To drink Sweet lassi10 min
Sign up to send it to your cook