| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 159 | 7g | 1g | 22g |
| sugars | fibre | protein | salt |
| 5g | 6g | 4g | 0.78g |
As an ardent devotee of food fusion, I can’t help but be entirely fascinated by the Punjabi Tinda Curry. Having grown up in a household where Southern comfort dishes melted beautifully into the fiery flavors of West African cuisine, I’ve become quite fond of exploring recipes that summon a similar symphony of taste. Punjabi Tinda Curry does just that, bridging the gap not only between cultures but also unlocking a power-packed blend of health benefits.
The Allure of Punjabi Tinda Curry
On one hand, it’s the round gourds or ‘Tinda’ as they’re known in Indian parlance, that adds a unique charm to this recipe. They are a low-calorie delight, rich in water content, and an excellent source of fiber, vitamins, and antioxidants. Partnered with the piquant punch of chili, the earthiness of cumin, and the vibrant color provided by turmeric – an age-old anti-inflammatory powerhouse – this curry becomes a tasteful tutor in creating a nutritious, vegetable-forward meal.
A Flavorful Fusion
This Punjabi Tinda Curry is a bit like a homecoming for me; the cumin and coriander take me right back to my mother’s kitchen, filling me with an intense nostalgia for her delicious Nigerian stews. Similarly, the embracing warmth of the dish would easily find a place on any Southern dining table. I strongly believe that it is a brilliant accompaniment to recipes such as Jollof Rice, a staple West African dish, or even a classic American BBQ. Complex in flavor yet simple in execution, this perhaps is what marks the Punjabi Tinda Curry as a standout recipe for me.
In my household, we typically relish this curry along with warm naan or a bowl of steamed basmati rice. However, it’s also versatile enough to be dished up alongside quinoa for a more wholesome, fiber-filled meal.
So, if you’re looking to venture slightly off the beaten path in your cooking journey, the Punjabi Tinda Curry serves up an amazing opportunity. Pair it with dishes from other world cuisines or present it as a standalone marvel – either way, it surely won’t disappoint. I trust that as you give it a whirl, it’ll very quickly find a permanent home within your kitchen just as it did in mine.
What You’ll Need
- 1.5 lbs of Tinda (Indian round gourds)
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 2 green chilies, finely chopped
- 1.5 tablespoons of ginger-garlic paste
- 2 medium tomatoes, pureed
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of red chili powder
- 2 teaspoons of coriander powder
- 1 teaspoon of garam masala
- 2 cups of water
- Salt to taste
- Handful of fresh coriander leaves, chopped
Method
Step One
Start by prepping your ingredients: Wash the tindas thoroughly and pat them dry. Peel the skin and cut them into halves. Remove the seeds if they are too hard. Set aside. Next, finely chop the onion and green chilies. Puree the tomatoes and set aside as well.
Step Two
Heat the vegetable oil in a large pan over medium heat. Once the oil is hot, add the chopped onions and green chilies. Sauté until the onions turn translucent and the chilies are fragrant.
Step Three
Add the ginger-garlic paste to the pan and continue to sauté until the raw smell disappears.
Step Four
Pour in the pureed tomatoes, then add the ground turmeric, ground cumin, red chili powder, coriander powder, and garam masala. Stir well to combine and cook until the oil begins to separate from the mix.
Step Five
Add the tindas to the pan and stir well to coat them in the spice mix. Sauté for a few minutes until the tindas begin to soften.
Step Six
Now, pour in the water and salt to taste. Mix well, reduce the heat to low, cover and simmer for about 15-20 minutes or until the tindas are soft and the curry is thickened.
Step Seven
When the tindas are cooked to your liking and the curry is at your desired consistency, turn off the heat. Garnish with chopped fresh coriander leaves before serving.
Step Eight
Enjoy your Punjabi Tinda Curry hot with roti, naan, or rice.
