Marinated Masala Tinde

Name: Marinated Masala Tinde
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 500 gms Tinde; 2 Onions; 2 Tomatoes; 1 Green Chilli; 1 inch Ginger; 3-4 Garlic Cloves; 1 Table Spoon Ginger Garlic Paste; 3 Table Spoon Mustard Oil; 1 Big Spoon Mustard Oil; 1 Table Spoon Besan; 1/4 Cup Dahi; 1 Tea Spoon Jeera; 1 Pinch Hing; Leaves Some Dhaniya; For Spices Marination:; 1 Table Spoon Dhaniya Powder; 1/2 Tea Spoon Laal Mirch Powder; 1 Tea Spoon Salt; 1 Tea Spoon Roasted Jeera Powder; 1/2 Tea Spoon Chaat Masala; 1 Tea Spoon Roasted Kasuri Methi; 1/2 Tea Spoon Haldi Powder; 1/2 Tea Spoon Laal Mirch Powder; 1 Tea Spoon Salt; 1 Tea Garam Masala; 1 Tea Spoon Roasted Kasuri Methi

Deepank @Deepank126

New Delhi

Marinated Masala Tinde

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Ingredients

4-5 servings

500 gmsTinde
2Onions
2Tomatoes
1Green Chilli
1 inchGinger
3-4Garlic Cloves
1 Table Spoon Ginger Garlic Paste
3 Table SpoonMustard Oil
1 Big Spoon Mustard Oil
1 Table SpoonBesan
1/4 CupDahi
1 Tea SpoonJeera
1 PinchHing
LeavesSome Dhaniya
For Spices Marination:
1 Table Spoon Dhaniya Powder
1/2 Tea SpoonLaal Mirch Powder
1 Tea SpoonSalt
1 Tea SpoonRoasted Jeera Powder
1/2 Tea SpoonChaat Masala
1 Tea SpoonRoasted Kasuri Methi
1/2 Tea SpoonHaldi Powder
1/2 Tea SpoonLaal Mirch Powder
1 Tea SpoonSalt
1Tea Garam Masala
1 Tea SpoonRoasted Kasuri Methi

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Steps

1

Wash Tinde properly, peel off their skin & chop them in medium small size pieces.
2

Chop Onions very finely, grind tomatoes, green chillies, Ginger Garlic paste finely into purée in a mixer grinder.
3

Now take a tadka pan, add 3 Table Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first.
4

When smoke starts coming out of pan, turn off the gas & let the oil cool down a bit.
5

After some time, again turn on the gas & keep it on low flame.
6

Add 1 Table Spoon Besan in it & roast it for 2-3 minutes.
7

Then take a bowl, add chopped Tinde pieces in it with Besan tadka,1/4 Cup Dahi & marination spices.
8

Mix them properly & let the marination rest for 10 minutes.
9

Now take a pressure cooker, add 1 Big Spoon Mustard Oil in it & keep the gas on high flame to burn the oil first.
10

When smoke starts coming out of cooker, turn off the gas & let the oil cool down a bit.
11

After some time, again turn on the gas & keep it on medium flame.
12

Then add 1 Teaspoon Jeera & 1 Pinch Hing in it & let them sizzle.
13

When they start sizzling, add finely chopped onions in it & cook them till they turn into golden brown in colour.
14

After 3-4 minutes, when they start changing colour, add 1/2 Teaspoon Haldi Powder in it & roast them for 30 seconds.
15

Now add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.
16

After 5-6 minutes, when oil is released completely, add spices mix in it & roast them for 2-3 minutes.
17

After 2-3 minutes, add marinated coated Tinde in it & cook them in mixture for 5-6 minutes.
18

After 5-6 minutes, add 2-3 cups water in it, close the lid & give 2 whistles on medium flame.
19

After 2 whistles, turn off the flame & let the cooker depressurise naturally.
20

After some time open the lid, add 1 Teaspoon Garam Masala, Some Dhaniya Leaves & 1 Teaspoon Roasted Kasuri Methi in it & mix them properly.
21

Your Marinated Masala Tinde are ready to be served.