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Punjabi Tinda Curry
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.
Equipment
- Pressure cooker
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
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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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