Punjabi Tinda Sabzi (Apple Gourd Curry) – Easy & Flavorful Vegetarian Recipe

Punjabi Style Tinda Sabzi Recipe
This delightful and flavorful Punjabi Style Tinda Sabzi (Apple Gourd Curry) is a popular vegetarian dish in North India. With its simple yet vibrant flavors, it’s perfect for a light weekday lunch when paired with roti or rice. Tinda, also known as apple gourd, is cooked to perfection with a blend of aromatic spices, making it a delightful addition to any meal.

Ingredients for Punjabi Style Tinda Sabzi:

Nutritional Information (Per Serving):

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Cuisine: Punjabi

Course: Lunch

Diet: Vegetarian

Instructions:

1. Heat the Oil:
   Begin by heating sunflower oil in a heavy-bottomed pan or wok on medium heat. Once the oil is hot, add the cumin seeds. Allow them to splutter and release their aroma.

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2. Sauté Aromatics:
   Add the minced garlic and finely chopped onions to the pan. Sauté them for about 2-3 minutes, or until the onions become translucent and soft. This step helps to develop the base flavor of the sabzi.

3. Cook the Tomatoes:
   Once the onions are cooked, add the chopped tomatoes to the pan. Stir well and let the tomatoes soften, releasing their juices. After a few minutes, add the tomato paste to enhance the richness of the gravy.

4. Add the Tinda (Apple Gourd):
   Peel and chop the tinda (apple gourd) into small pieces and add them to the pan. Stir well to coat them with the onions and tomatoes.

5. Spices and Seasoning:
   Add turmeric powder, asafoetida, red chilli powder, coriander powder, cumin powder, and salt to the pan. Stir to combine the spices evenly with the vegetables. Cook for about 1-2 minutes, allowing the spices to bloom.

6. Cook the Sabzi:
   Cover the pan and let the tinda cook on low to medium heat for about 10-12 minutes, stirring occasionally. The tinda will release moisture and become tender as it cooks. If the sabzi seems too dry, you can add a little water, just enough to help the cooking process.

7. Final Touches:
   Once the tinda is tender and cooked through, sprinkle garam masala on top. Stir gently to mix the masala into the sabzi. Let it cook for another 2 minutes to allow the flavors to meld together.

8. Garnish and Serve:
   Turn off the heat. Garnish with fresh chopped coriander leaves for a burst of freshness and color.

Serving Suggestions:

Serve your Punjabi Style Tinda Sabzi hot, alongside Dal Tadka, Palak Raita, and Phulka for a wholesome and satisfying lunch. The delicate flavors of the tinda, combined with the aromatic spices, make this dish a perfect accompaniment to the rich and comforting dal and raita.

Tips for the Perfect Tinda Sabzi:

• Tinda Selection: Choose tender, fresh tinda (apple gourd) with smooth skin. Avoid ones with blemishes or wrinkles.
• Spice Adjustments: Feel free to adjust the level of red chilli powder according to your spice preference. You can also add a pinch of sugar to balance the tanginess of the tomatoes.
• Consistency of Gravy: If you prefer a more gravy-based sabzi, add a bit more water while cooking. On the other hand, if you like a dry sabzi, keep the cooking time shorter and avoid adding extra water.
• Variation: Add some peas, potatoes, or carrots for extra texture and flavor if desired.

Conclusion:

This Punjabi Style Tinda Sabzi is a simple yet flavorful dish that highlights the versatility of the humble apple gourd. With its perfect balance of spices and freshness, it’s a great addition to any meal. Try it with roti or rice, and enjoy a truly authentic Punjabi vegetarian dish!