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Tinda curry in a large white bowl with a wooden spoon resting on top

Punjabi Tinda Curry

Shweta Arora
Punjabi Tinda Curry is a vegan north Indian style curry that can be made under 30 mins and pairs well with any Indian flatbread or rice.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine Indian
Servings 4 servings

Equipment

Ingredients
  

  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 onion finely chopped
  • 2 tomatoes pureed or ¾ cup store-bought puree
  • 1 tablespoon garlic minced
  • ½ tablespoon ginger minced
  • 2 green chillies chopped, adjust to taste
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder or to taste
  • 1 tablespoon coriander powder
  • ½ teaspoon garam masala or to taste
  • 1 tablespoon 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 teaspoon 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.

Video

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. 
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