This traditional Punjabi Tinda Curry is a vegan north Indian style apple gourd curry that can be made in 30 mins and pairs well with any Indian flatbread or rice.
Sharing step wise on how to make to this flavorful curry on a stovetop and Instant Pot.
Punjabi Tinda curry is now a regular in my home - it's simple, light, satiating, and a comforting meal.
I learned to make this sabzi from my MIL. She makes this in a pressure cooker and that's how I used to make it until I found Instant Pot.
You can also make it in a regular pot on the stovetop too, just that cooking times may vary.
This Tinda sabzi is
- quick and easy,
- vegan and glutenfree,
- healthy and comforting
- perfect everyday curry
It consists of apple gourd (Tinda vegetable) cooked in onion tomato-based soupy gravy and seasoned with flavorful Indian spices.
This Punjabi Tinda masala can be served with rice as well as freshly homemade roti or chapati.
Recipe Ingredients - what we need
- Oil: For sautéing, I used canola oil.
- Vegetables: Tinda (or Indian baby pumpkin is also known as apple gourd), tomatoes (pureed)
- Aromatics: onion, garlic, ginger (use fresh as it adds a lot of flavors) and green chillies.
- Spices: Cumin seeds, turmeric powder, chili powder, garam masala, coriander powder, salt, and pepper powder.
- Others: Lemon juice: and fresh cilantro (coriander) leaves.
Step by Step Instructions
Prep Work
Pick green and firm Tinda for this recipe. The bigger lighter ones usually have hard and bitter seeds so avoid those.
Wash and peel the Tinda, slice off the top and bottom ends and cut them into quarters (1 tinda into 4 pieces).
Scoop out the hard seeds if any. Discard any spoilt ones.
To make Tinda curry in a pressure cooker
1 - In a pressure cooker, heat oil and add the cumin seeds. Once they splutter add the finely chopped ginger garlic and green chilles.
2 - Keep stiring for a couple of seconds (ensure not to burn them) and then add the onions. Saute till onions turn light brown.
3 - Add the salt, pepper, and turmeric powder. Mix and saute for another 1-2 mins.
4 - Then add the tomato puree, mix and cook till the water from tomatoes evaporates.
5 - Stir in the red chilli powder & coriander powder. Mix and let it cook for another 1-2 mins till the masala starting leaving oil from the sides. Make sure to stir intermittently.
6 - Now add the Tinday and give it a good mix. Add around 1 to 1.5 cups of water, mix, close the lid and allow 2-3 whistles of the pressure cooker on medium heat. Switch off the gas and allow the steam to escape completely.
7 - Open the lid and add water if required depending on how liquidy you want your gravy to be (I added more 2 cups). Mix well and get it to a boil.
8 - Finally add the garam masala, lemon juice and coriander leaves. Mix well, simmer for 2 mins and serve.
The gravy for this dish is more of a soupy consistency as we are not adding any thickening agent.
Delicious Tinda curry is ready!! Serve warm with roti or rice.
To make tinda curry in Instant Pot
Recipe Notes and Tips
- This dish can be made without a pressure cooker too. Just cook the Tinda (apple gourd) till fork tender. Add 1 cup water at a time and add more as required.
- You can puree the tomatoes with or without the skin or use store-bought puree.
- To remove tomato skin, in a pot boil water and add the tomatoes. Boil these for 5-10 mins until the skin breaks and the tomatoes turn soft. Drain the water. Allow the tomatoes to cool. Peel the skin off and puree them. Keep aside
- Adjust gravy consistency to your liking by adding more or less water.
Frequently Asked Questions
Tinda is a popular vegetable in India also known as Indian squash, Indian baby pumpkin, apple gourd, or Indian round gourd. For those who are new to this vegetable, it's pretty much similar in taste and texture to Lauki / Ghiya / Bottle Gourd.
It has green skin and white flesh with seeds. I guess it looks like green apples and hence the name apple gourd.
Yes, this recipe is perfect for meal prep! Let the curry cool to room temperature and then transfer it to an airtight container. It will keep well in the fridge for up to 2-3 days. Gently reheat it on the stovetop to serve.
Yes, this curry freezes really well and will keep for up to 3 months. Let it cool to room temperature and place it into freezer bags or safe containers. Thaw the tinda curry in the fridge overnight before reheating.
More Punjabi Curry Recipes
Hope you enjoy this Punjabi Tinda Curry!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Punjabi Tinda Curry
Equipment
- Pressure cooker
Ingredients
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion finely chopped
- 2 tomatoes pureed or ¾ cup store-bought puree
- 1 tbsp garlic minced
- ½ tbsp ginger minced
- 2 green chillies chopped, adjust to taste
- ¼ tsp turmeric powder
- ½ tsp red chilli powder or to taste
- 1 tbsp coriander powder
- ½ tsp garam masala or to taste
- 1 tbsp lemon juice or to taste
- 8-9 tinda or Indian baby pumpkin (approximately 1.25 pound or 0.5kg)
- ¼ cup cilantro (coriander) leaves finely chopped
- 1 tsp salt adjust to taste
- pinch black pepper optional
Instructions
Prep Work
- Wash and peel the Tinday and cut them into quarters (1 tinday into 4 pieces). If the seeds inside are big and hard remove and discard them. Small seeds are just fine.
Pressure Cooker Method:
- In a pressure cooker, heat oil and add the cumin seeds. Once they splutter add the finely chopped ginger garlic and green chilles.
- Keep stirring for a couple of seconds (ensure not to burn them) and then add the onions.
- Saute till onions turn light brown. Now add the salt, pepper and turmeric powder.
- Mix and saute for another 1-2 mins. Then add the tomato puree, mix and cook till the water from tomatoes evaporate.
- Now add the red chilli powder & coriander powder. Mix and let it cook for another 1-2 mins till the masala starting leaving oil from the sides. Make sure to keep stirring intermittently.
- Now add the Tinday and give it a good mix.
- Add around 1 to 1.5 cups of water, mix, close the lid and allow 2-3 whistles of the pressure cooker.
- Switch off the gas and allow the steam to escape completely.
- Then open the lid and add water if required depending on how liquidy you want your gravy to be(I added more 2 cups)
- Mix well and get it to a boil. Finally add the garam masala, lemon juice and coriander leaves. Mix well, simmer for 2 mins and serve.
Instant Pot Method:
- Start Instant Pot on saute mode. Once hot add oil followed by cumin seeds.
- Once they splutter add the onion with some salt and saute until golden brown.
- Add the ginger, garlic and green chillies and saute until raw garlic smell goes.
- Stir in tomato puree, followed by spices (turmeric, red chilli, coriander, garam masala, salt and pepper).
- Add in the cut tinda with 1 to 1.5 cups of water. Mix well until combined. Ensure nothing is sticking to the bottom of the pot.
- Close the Instant pot lid with vent to sealing and cook on manual high for 8 mins. Release pressure naturally or after 10 mins.
- Open the lid, add lemon juice, cilantro leaves and mix well
- Delicious Tinda curry is ready!! Serve warm with roti or rice.
Notes
- You can make this curry without a pressure cooker too. Just cook the Tinda (apple gourd) till fork tender. Add 1 cup water at a time and add more as required.
- You can puree the tomatoes with or without the skin.
- To remove tomato skin, in a pot boil water and add the tomatoes. Boil these for 5-10 mins until the skin breaks and the tomatoes turn soft. Drain the water. Allow the tomatoes to cool. Peel the skin off and puree them. Keep aside
- Adjust gravy consistency to your liking by adding more or less water.
last pic....is soo yumm..
Love tinda but never had it in gravy
I am hungry after looking at tempting picture of the curry dear :)Yummy
looks delicious,perfect with chapathis !!