Tinda Masala

Tinda Masala

Complexity Level: 2

Ingredients
  • 500g tinda (Indian squash)
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 onion, chopped
  • 1 ginger-garlic paste, 1 teaspoon
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon garam masala powder
  • 1/4 cup chopped coriander leaves
  • Salt to taste
Instructions
  • Peel and chop the tinda into small pieces.
  • Heat the oil in a pan over medium heat.
  • Add the cumin seeds and let them sizzle for a few seconds.
  • Add the onion and cook until softened, about 5 minutes.
  • Add the ginger-garlic paste and cook for another minute.
  • Add the turmeric powder, coriander powder, red chilli powder, and garam masala powder. Mix well.
  • Add the tinda and salt to taste. Mix well.
  • Cover the pan and cook over low heat for 10-15 minutes, or until the tinda is tender.
  • Stir in the coriander leaves and serve hot.
Tips
  • For a richer flavour, you can add a splash of cream or yogurt to the tinda masala.
  • If you don't have garam masala powder, you can substitute a mixture of ground cumin, coriander, cardamom, cloves, and cinnamon.
  • Tinda masala is best served with rice or roti.
Variations
  • Tinda Chana Dal: Add 1/2 cup of soaked and cooked chana dal to the tinda masala.
  • Tinda Kurma: Add 1/2 cup of coconut milk to the tinda masala.
  • Tinda Sabzi: Add 1/2 cup of chopped tomatoes to the tinda masala.

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