Shahi tinda

Name: Shahi tinda
Cuisine: Indian
Ingredients: 1/2 kg tinda, small size, peeled, washed, Pierce with fork; 4 medium sized tomato; 1" ginger; 2 Chopped green chillies; 10-15 gm khoya; as needed Refined oil; 6 Tsp coriander powder; Red chilli powder as per taste; 3/4 tsp degi Mirch; 3/4 tsp haldi powder; 5-6 cloves; 5-6 black pepper; 1 small stick of dalchini; 1.5 tsp jeera; to taste Salt; to taste Amchur powder; pinch Heeng

Divya Jain @cook_11732339

Delhi

Shahi tinda

Divya Jain @cook_11732339

Saved

Ingredients

1/2 kgtinda, small size, peeled, washed, Pierce with fork
4medium sized tomato
1"ginger
2Chopped green chillies
10-15 gm khoya
as neededRefined oil
6 Tspcoriander powder
Red chilli powder as per taste
3/4 tspdegi Mirch
3/4 tsphaldi powder
5-6cloves
5-6black pepper
1small stick of dalchini
1.5 tspjeera
to tasteSalt
to tasteAmchur powder
pinchHeeng

Saved

Steps

1

Take a Wok. Add refined oil and heat it. Deep fry the Tindas till golden brown. Take all the spices except heeng and Red chilli powder, grind it to fine powder. Take tomatoes, ginger and khoya and grind them to smooth paste. Now take a wok add very little amount of refined oil, heat the oil, add heeng, when it crackles add tomato puree with grinded spices, Red chilli powder and degi mirch and little amount of water and salt. Cook this gravy for approx. 10 mins. Then add fried tindas.
2

If consistency is very much thick then add some water or as u desired the consistency. Cook it for other 10 mins. Garnish it with fresh coriander and serve it hot.