Ingredients with Measurements:
- 500g tinda (Indian squash), peeled and chopped
- 2 medium-sized potatoes, peeled and chopped
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 1 cup water
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker or large pot with lid
Step-by-step instructions:
1. Heat oil in a pressure cooker or pot over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn translucent.
3. Add ginger-garlic paste and sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
6. Add chopped tinda and potatoes. Mix well until the vegetables are coated with the spice mixture.
7. Add water and stir well.
8. Close the pressure cooker or pot with a lid and cook for 2-3 whistles in a pressure cooker or until the vegetables are cooked through.
9. Once the pressure is released, open the lid and check the consistency of the curry. If it's too thick, add some more water and cook for a few more minutes.
10. Garnish with fresh coriander leaves and serve hot with rice or roti.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 6g
Carbohydrates: 22g
Protein: 3g
Fiber: 5g
Substitutions for ingredients:
- Tinda can be substituted with zucchini or any other summer squash.
- Potatoes can be substituted with sweet potatoes or yams.
- Garam masala can be substituted with curry powder.
Variations:
- Add some green peas or carrots for added nutrition and color.
- Use coconut milk instead of water for a creamy texture.
- Add some paneer or tofu for a protein boost.
Tips and tricks:
- Make sure to peel the tinda before chopping as the skin can be tough.
- If you don't have a pressure cooker, you can cook the curry in a pot with a lid. Just cook for 30-35 minutes or until the vegetables are cooked through.
- Adjust the spice level according to your taste.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl with some rice or roti on the side. Garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Rice or roti
Suggested side dishes:
Cucumber raita or mixed vegetable salad
Troubleshooting advice:
- If the curry is too thick, add some more water and cook for a few more minutes.
- If the curry is too watery, cook for a few more minutes without the lid to evaporate the excess water.
Food safety advice:
Make sure to wash the vegetables thoroughly before using them.
Food history:
Tinda Aloo Curry is a popular vegetarian dish in North India. Tinda is a summer squash that is commonly used in Indian cuisine.
Flavor profiles:
Spicy, tangy, and savory
Serving suggestions:
Serve hot with rice or roti.
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Region: Indian