🇮🇳 Indian Vegetarian

Tinde ki Curry

Name: Tinde ki Curry
Prep time: 24 min
Cook time: 41 min
Total time: 65 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups, whisked Yogurt; 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely sliced Onion; 3, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 tsp Red Chili Powder; 2 cups, cubed Bottle Gourd

🇮🇳 Indian

Round gourds in onion-yogurt curry, the Punjabi tinda everyone pretends to skip. A proper gravy curry — the kind that demands something bread-shaped for mopping. Ladle over steamed rice with sliced onions on the side.

Prep 24 min Cook 41 min Serves 4 Medium

Ingredients

Yogurt2 cups, whisked
Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely sliced
Tomato3, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Red Chili Powder1 tsp
Bottle Gourd2 cups, cubed

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Soften the onions over medium heat till they slump and turn bronze at the edges.
2
Stir in the ginger garlic paste and cook a full two minutes.
3
Add the tomato with turmeric, chili and coriander powder; fry till the masala darkens and splits.
4
Add the bottle gourd with the yogurt, coat well, pour in hot water to just cover and simmer till tender.
5
Finish with garam masala, a crush of kasuri methi and fresh cilantro; rest five minutes off the heat.

Chef's tip

A final squeeze of lemon or lime right before serving wakes up every other flavour.

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Watch how it's made

Video: Tindey Dhaba Style | Tinda Pyaz Karahi | By Tasty · on YouTube