Ingredients with Measurements:
- 500g minced meat (beef, lamb or chicken)
- 6-8 tinda (Indian squash)
- 2 medium-sized onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Special Equipment Needed:
- Pressure cooker
Step-by-Step Instructions:
1. Wash and peel the tinda. Cut them into small pieces and keep aside.
2. Heat oil in a pressure cooker and add cumin seeds. Let them crackle.
3. Add onions and sauté until they turn golden brown.
4. Add ginger and garlic paste and sauté for a minute.
5. Add tomatoes and green chilies and cook until the tomatoes turn soft.
6. Add minced meat and cook until it changes color.
7. Add coriander powder, red chili powder, turmeric powder, and salt. Mix well.
8. Add tinda and mix everything together.
9. Add 1/2 cup of water and close the pressure cooker lid.
10. Cook for 2-3 whistles or until the tinda is cooked.
11. Once the pressure is released, open the lid and garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-5 people
Nutritional information:
Calories: 250 per serving
Protein: 20g
Fat: 14g
Carbohydrates: 10g
Fiber: 3g
Substitutions for ingredients:
- You can use any minced meat of your choice.
- If tinda is not available, you can use zucchini or any other squash.
Variations:
- You can add potatoes or peas to the recipe.
- You can make it spicier by adding more red chili powder or green chilies.
Tips and Tricks:
- Make sure to cook the minced meat properly before adding tinda.
- You can add a little bit of ghee for extra flavor.
Storage Instructions:
Store the leftover tinda keema in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the tinda keema in a microwave or on a stovetop until it is hot.
Presentation Ideas:
Serve the tinda keema in a bowl or on a plate.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with roti, naan, or rice.
Suggested Side Dishes:
Serve with raita or salad.
Troubleshooting Advice:
- If the tinda is not cooked properly, cook for another whistle.
- If the keema is too dry, add a little bit of water.
Food Safety Advice:
- Make sure the meat is cooked properly before adding tinda.
- Wash your hands and utensils properly before cooking.
Food History:
Tinda keema is a popular North Indian dish that is usually made during the summer season when tinda is in season.
Flavor Profiles:
The dish is spicy and flavorful with a hint of sweetness from the tinda.
Serving Suggestions:
Serve hot with roti, naan, or rice.
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Region: Indian