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Tinda masala curry takes a while to make but the end dish is worth the wait!

Tinda masala curry is one of my veggie favourites. 

I’m currently writing a vegetarian cookbook which will be published by Quadrille Publishing in April 2019. In order to ensure I include all the recipes that people want most, I asked for suggestions on Twitter and Facebook.

One veggie curry that got mentioned quite a lot, was tinda masala. To be honest, this is not one I would normally order when I’m out as there are so many other curries I know I love. Still, I decided to pay Tayyabs in Shoreditch a visit after so many people told me I had to try their tinda masala!

It was delicious! This, by the way is not their recipe. After trying it there, I decided to go to work and try to make up my own recipe for it. I think I’ve got pretty close but I’m still hoping that the chef at Tayyabs might just send me his recipe for the book. We’ll have to wait and see.

Anyway, for now, please give my recipe a try. I don’t think you’ll be disappointed. I’ve cooked this quite a few times now. Please note that I like my tinda masala curry to be quite spicy. I added about a tablespoon more chilli powder than suggested in the recipe.

If you enjoy this vegetarian curry recipes check out my others:

Paneer Balti
Roasted Chickpeas in Spices
Chickpea Curry
Kala Chana Curry
Samosa Chaat

Tinda look a lot like apples but are actually gourds. You need to peel and cut them into small pieces. Remove any big seeds.

Temper the cumin seeds in the hot oil and then add the coriander stalks.

Fry the onions until soft and lightly browned. Then add the ground spices, garlic, ginger, chillies and chopped tomatoes.

Add the peeled and chopped tinda and stir them into the sauce.

Add just enough water to cover and cook for about 30 minutes, adding more water as required.

When the tinda are fork tinder, the curry is ready to serve.

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Yield: 4 - 6

Punjabi Tinda Masala

Print

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 10 tindas (500g)
• 2 tbsp rapeseed oil
• 1 tsp cumin seeds
• 3 tbsp coriander stalks
• 1 onion – finely chopped
• 2 cloves garlic – finely sliced
• 1 tbsp garlic and ginger paste
• 2 green chillies
• 400g tin chopped tomatoes
• ½ tsp turmeric powder
• ½ tsp chilli powder
• 1 tsp cumin powder ( or to taste)
• 1 tsp coriander powder
• Salt to taste
• Juice of one lemon
• ½ teaspoon garam masala
• 3 tbsp chopped fresh coriander

Instructions

1. Wash and peel the tinda and cut them into small pieces. Some chefs just quarter them but I prefer to cut them into much smaller pieces. Remove any big seeds and discard them. Set aside.
2. Heat the oil in a large frying pan. When visibly hot, stir in the cumin seeds and temper them in the oil for about 30 seconds. Now add the coriander stalks followed by the chopped onion. Fry the onion for about five minutes until translucent and soft and just lightly browned.
3. Add the dry spices, sliced garlic cloves, the garlic and ginger paste and the chillies and fry for a further minute or so. Then add the chopped tomatoes.
4. Now add the chopped tindas and add just enough water to cover.
5. Bring this to a simmer. The tindas do take some time to cook through which is why I cut mine smaller for faster cooking. Add more water to the curry as required until the tindas are fork tender. Don’t rush this. Plan on about 20 – 30 minutes.
6. When the tindas are good and tender, add salt to taste and squeeze in the lemon juice. Check for seasoning and then sprinkle the garam masala over the top. Garnish with fresh coriander to serve.

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