Shahi Tindora in Cashew Nut Gravy
Indulge in the rich flavors of North Indian cuisine with this Shahi Tindora recipe, where tindora (ivy gourd) is coated in a luscious cashew nut gravy. This dish combines aromatic spices, a creamy texture, and subtle heat, making it a perfect choice for a comforting lunch or special occasion meal. Serve it with buttery naan, fragrant jeera rice, or parathas for an unforgettable dining experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tindora (Dondakaya/Kovakkai), cut in 1-inch pieces | 300 grams |
| Red chili powder | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Fresh cream | 2 tablespoons |
| Kasuri Methi (Dried Fenugreek Leaves) | 1/2 teaspoon |
| Sunflower oil | 2 teaspoons |
| Ghee | 1 tablespoon |
| Onion, roughly chopped | 1 |
| Cashew nuts | 1/4 cup |
| Tomato, chopped | 1 |
| Garlic cloves | 4 |
| Ginger, grated | 1 teaspoon |
| Cardamom pods (Elaichi) | 2 |
| Cloves (Laung) | 2 |
| Cinnamon stick (Dalchini) | 1/2 inch |
| Green chili | 1 |
| Ajwain (Carom seeds) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 15g |
| Protein | 4g |
| Fat | 16g |
| Fiber | 3g |
| Sodium | 210 mg |
Instructions
| Step | Instructions |
|---|---|
| 1 | Begin by preparing all ingredients. Slice the tindora into 1-inch pieces and keep aside. |
| 2 | Heat 1 teaspoon of oil in a heavy-bottomed pan over medium heat. Add ajwain and allow it to sizzle. |
| 3 | Add the cardamom, cinnamon stick, and cloves, stirring for a few seconds until fragrant. |
| 4 | Add chopped onions, garlic, and grated ginger. Sauté until onions turn pink and soft. |
| 5 | Add cashew nuts and green chili, cooking briefly to combine flavors. |
| 6 | Add chopped tomatoes and sauté until they soften and the raw aroma disappears. |
| 7 | Turn off the heat, let the mixture cool slightly, then grind to a smooth paste in a blender. |
| 8 | In the same pan, heat 1 tablespoon of ghee and add the sliced tindora. Sprinkle salt and sauté over medium heat for 5 minutes, until tender and slightly roasted. |
| 9 | Transfer the tindora to a separate bowl and set aside. |
| 10 | In the same pan, heat 1 tablespoon of oil, add the ground paste, red chili powder, turmeric, and garam masala, sautéing until the mixture is aromatic and cooked through. |
| 11 | Add the sautéed tindora to the pan, mixing to coat well with the masala. Adjust the gravy consistency with warm water as desired. |
| 12 | Bring the mixture to a boil, reduce heat, and simmer for 2-3 minutes. |
| 13 | Stir in fresh cream and kasuri methi. Cook for another minute, then turn off the heat. |
| 14 | Garnish with fresh coriander and serve hot. |
Serving Suggestions: Pair this Shahi Tindora with Tawa Paratha, Boondi Raita, or enjoy it as part of a larger meal with Dal Makhani, Butter Naan, and Jeera Rice for a truly royal dining experience.
