A comforting and simple North Indian curry featuring tender apple gourd cooked in a savory onion-tomato masala. This home-style dish is perfect for a light and healthy weeknight meal, best enjoyed with hot rotis.
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A classic North Indian lentil dish where cooked yellow lentils are finished with a flavorful tempering of ghee, cumin, and spices. This comforting and protein-rich dal is a staple in Indian homes, perfect with rice or roti.
Perfectly spiced Tinda Masala with soft chapatis and creamy Dal Fry. A gut-friendly, mom's recipe style comfort meal!
This punjabi dish is perfect for dinner. With 603.94 calories and 22.810000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
Red Chilli Powder
(Adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Salt (To taste)
1 cup Water (Adjust for desired gravy consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat oil in a heavy-bottomed pan or pressure cooker over medium heat.
Add the cumin seeds and let them splutter for about 30 seconds.
Add the asafoetida, followed immediately by the finely chopped onions.
Sauté the onions for 6-8 minutes, stirring occasionally, until they turn soft and light golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
2
Prepare the Masala Base
Pour in the tomato puree. Cook for 7-9 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
Reduce the heat to low and add the turmeric powder, red chilli powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously to prevent the spices from burning.
3
Cook the Tinda
Add the quartered tinda and salt to the pan. Stir gently to coat the tinda pieces evenly with the masala.
Sauté for 2-3 minutes, allowing the tinda to absorb the flavors.
4
Simmer the Curry
Pour in 1 cup of water and stir everything together. Increase the heat and bring the curry to a boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the tinda are tender and can be easily pierced with a fork.
For a pressure cooker: Close the lid and cook on medium heat for 2-3 whistles. Let the pressure release naturally.
5
Garnish and Serve
Once the tinda is cooked, turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the curry.
Gently stir to combine. Let the curry rest for 5 minutes to allow the flavors to meld.
Serve hot with fresh roti, chapati, or paratha.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
