| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 21g | 12g | 10g |
| sugars | fibre | protein | salt |
| 6g | 3g | 12g | 0.8g |
Picture it: a bustling kitchen in Texas, the air thick with the enticing aroma of blended spices and simmering vegetables. It’s in this very setting that my love affair with Paneer Tinda Masala blossomed. This vibrant recipe is a perfect reflection of my journey, seamlessly blending traditional Indian flavors with a hint of modern flair. Paneer Tinda Masala isn’t just another dish; it’s a heartwarming medley of textures and spices that remind me of the comfort foods of my childhood, though with a cultural twist.
A Burst of Flavor
The beauty of Paneer Tinda Masala lies in its harmonious combination of paneer cheese and tinda, also known as apple gourd. These two main ingredients are a fantastic duo that delivers a delightful contrast of textures—the paneer is creamy and slightly chewy, while the tinda provides a pleasant crispness. The addition of tomatoes, onions, garlic, and an arsenal of aromatic spices, such as cumin and garam masala, transform this simple vegetable-based dish into a symphony of flavors that dance on your palate with every bite.
Health Benefits Galore
Besides being a taste bud tantalizer, Paneer Tinda Masala offers numerous health benefits. Paneer, a staple in many vegetarian diets, is a rich source of protein and calcium, supporting strong bones and muscles. Tinda, an often-overlooked vegetable, is low in calories and high in dietary fiber, promoting digestion and helping to maintain a healthy weight. The spices used in this recipe, such as turmeric and fenugreek leaves, are detoxifying agents with anti-inflammatory properties. By enjoying this dish, you’re not only treating your senses but also nurturing your body.
This recipe is incredibly versatile and pairs wonderfully with a variety of sides. Serve it with fresh, homemade chapatis or a bowl of steaming basmati rice to soak up the rich, spiced gravy. For a full Tex-Mex twist, you might even enjoy it with a side of cornbread or a vibrant quinoa salad. It’s a dish that feels both familiar and exotic, fitting seamlessly into a multitude of meal plans.
If you’re a fan of other Indian classics like Palak Paneer or Aloo Gobhi, you’re sure to fall in love with Paneer Tinda Masala. Its robust flavor profile and rich texture make it a standout choice for anyone looking to explore vegetarian Indian cuisine. If you are curious about how other regional dishes incorporate similar spices and ingredients, take a look at these Palak Paneer and Aloo Gobhi recipes to see how versatile Indian cuisine can be.
So, break away from the ordinary and give Paneer Tinda Masala a try. Whether you’re cooking for a crowd or simply indulging in a cozy dinner for one, this dish holds the promise of a culinary adventure and, who knows, perhaps a new family favorite.
Happy cooking!
What You’ll Need
- 1.5 lbs Paneer (cubed)
- 2 lbs Tinda (Apple Gourd, peeled and cubed)
- 3 medium Tomatoes (pureed)
- 2 medium Onions (finely chopped)
- 4 cloves Garlic (minced)
- 1 inch Ginger (minced)
- 2 Green Chilies (sliced)
- 1.5 tsp Cumin Seeds
- 1.5 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1.5 tsp Red Chili Powder
- 1.5 tsp Garam Masala
- 1 tbsp Kasuri Methi (dried Fenugreek leaves)
- 1 cup Plain Yogurt
- 3 tbsp Vegetable Oil
- Salt to taste
- Fresh Cilantro (for garnish)
Method
Step One
Heat 3 tablespoons of vegetable oil in a large pan over medium heat. Add 1.5 teaspoons of cumin seeds and let them sizzle for a few seconds until fragrant.
Step Two
Add 2 medium finely chopped onions to the pan. Sauté them until they turn golden brown.
Step Three
Stir in 4 cloves of minced garlic, 1 inch of minced ginger, and 2 sliced green chilies. Cook for another 2-3 minutes until the raw aroma disappears.
Step Four
Add 3 medium pureed tomatoes to the pan and cook until the mixture thickens and oil starts to separate from the masala.
Step Five
Stir in 1.5 teaspoons of coriander powder, 1 teaspoon of turmeric powder, 1.5 teaspoons of red chili powder, and salt to taste. Mix well and cook the spices for a couple of minutes.
Step Six
Add 2 lbs of peeled and cubed Tinda (Apple Gourd) to the pan. Mix thoroughly to coat the Tinda with the masala. Cook for 10-15 minutes or until the Tinda is almost tender.
Step Seven
Reduce the heat and add 1 cup of plain yogurt to the pan, stirring continuously to prevent the yogurt from curdling. Cook for an additional 5 minutes, allowing the flavors to blend.
Step Eight
Add 1.5 lbs of cubed paneer to the pan, followed by 1.5 teaspoons of garam masala and 1 tablespoon of kasuri methi (dried fenugreek leaves). Mix gently to avoid breaking the paneer cubes.
Step Nine
Cover the pan and let it simmer for 5-7 minutes, allowing the paneer to absorb the flavors.
Step Ten
Garnish with fresh cilantro and serve hot with rice or Indian bread. Enjoy your Paneer Tinda Masala!
