Marinated Masala Tinde

Name: Marinated Masala Tinde
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 500 gms Tinde; 2-3 Onions; 3 Tomatoes; 2-3 Green Chillies; 1 inch Ginger; As needed Some Dhaniya Leaves; 1 Table Spoon Besan; 2-3 Table Spoon Oil; 1 Big Spoon Oil; 2-3 Table Spoon Dahi; 1 Badi Elaichi; 2-3 Choti Elaichi; 2-3 Laung; 3-4 Sabut Kaali Mirch; 1 Tej Patta; 1 Small Daal Chinni; 1 Tea Spoon Jeera; 1 Tea Spoon Salt; 1 Tea Spoon Haldi Powder; 1/2 Tea Spoon Laal Mirch Powder; 1/2 Tea Spoon Kaali Mirch Powder; 5 Tea Spoon Dhaniya Powder; 1 Tea Spoon Kashmiri Laal Mirch Powder; 1/2 Tea Spoon Roasted Kasuri Methi

Deepank @Deepank126

New Delhi

Marinated Masala Tinde

Saved

Ingredients

3-4 servings

500 gmsTinde
2-3Onions
3Tomatoes
2-3Green Chillies
1 inchGinger
As neededSome Dhaniya Leaves
1 Table SpoonBesan
2-3 Table SpoonOil
1Big Spoon Oil
2-3 Table SpoonDahi
Khade Masale
1Badi Elaichi
2-3Choti Elaichi
2-3Laung
3-4Sabut Kaali Mirch
1Tej Patta
1Small Daal Chinni
1 Tea SpoonJeera
Spices
1 Tea SpoonSalt
1 Tea SpoonHaldi Powder
1/2 Tea SpoonLaal Mirch Powder
1/2 Tea SpoonKaali Mirch Powder
5 Tea SpoonDhaniya Powder
1 Tea SpoonKashmiri Laal Mirch Powder
1/2 Tea SpoonRoasted Kasuri Methi

Saved

Steps

1

Peel off the skin of Tinde, wash them properly & then chop them in medium-small size pieces.
2

Now take a small pan, add 2-3 Table Spoon Oil in it & turn the gas on medium flame.
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When oil gets heated up, turn off the flame & add 1 Table Spoon Besan in it & roast them for 30 seconds-1 Minute.
4

Then take a bowl, add chopped Tinde pieces in it with roasted Besan rooh, 2 Table Spoon Dahi, 1/2 Teaspoon Kaali Mirch Powder, 2 Teaspoon Dhaniya Powder, 1/2 Teaspoon Haldi Powder, 1/2 Teaspoon Laal Mirch Powder, 1/2 Teaspoon Kashmiri Laal Mirch Powder & 1/2 Teaspoon Roasted Kasuri Methi in it & mix them properly.
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Now let the Marinated Tinde rest for 10-15 minutes.
9

Chop Onions, Dhaniya Leaves, Ginger & Green Chillies very finely.
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Grind Tomatoes finely into purée in a mixer grinder.
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Now take a pressure cooker, add 1 Big Spoon Oil in it & turn the gas on medium flame.
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When oil gets heated up, add all Khade Masale in it & let them sizzle.
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When they start sizzling, add finely chopped onions, Ginger & green chillies in it & cook them till they turn into golden brown in colour.
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After 4-5 minutes, when they turn into golden brown in colour, add 1/2 Teaspoon Haldi Powder, 2 Teaspoon Dhaniya Powder, 1/2 Teaspoon Kashmiri Laal Mirch Powder in it & mix them properly.
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Now cook them for 2-3 minutes.
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After 2-3 minutes, add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.
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After 6-7 minutes, when oil is completely released, add marinated gheeya pieces in it & mix them properly.
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Now cook them for 3-4 minutes, add 1-1.5 Cup Water in it & mix them properly.
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Now close the lid & give 3-4 whistles on medium-low flame.
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After 3-4 whistles, turn off the flame & let the pressure cooker depressurise naturally.
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After some time, open the lid & add finely chopped dhaniya leaves in it & mix them properly.
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Your Marinated Masala Tinde are ready to be served.