Tinda cooked with potatoes in a rich, spiced gravy made with onions, tomatoes, yogurt, aromatic whole spices, ginger, garlic, green chilli and Kashmiri chilli powder. The Tinda is simmered until tender and finished with garam masala, kasuri methi and fresh coriander.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 45 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 700 grams Dinde, peeled and washed
- 2 medium Potatoes, peeled and washed
- 2 medium Tomatoes, chopped
- 2 medium Onions, finely chopped
- 1 piece Fresh ginger, finely chopped
- 4 cloves Garlic, finely chopped
- 1 piece Green chilli, finely chopped
- 2 tablespoons Cooking oil
- 2 pieces Black cardamom
- 3 pieces Green cardamom
- 2 pieces Bay leaves
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Ajwain
- 1 teaspoon Hing
- 1.5 teaspoons Salt
- 5 tablespoons Plain yogurt
- 1 tablespoon Kashmiri chilli powder
- 2 teaspoons Turmeric powder
- 2 tablespoons Coriander powder
- 1.5 jugs Water
- 1 tablespoon Garam masala
- 1 tablespoon Kasuri methi
- 1 handful Fresh coriander, chopped
- 3 pieces Mild green chillies
For Dressing
Nutritional Information
-
Calories
320 kcal -
Fat
16 g -
Carbohydrates
31 g -
Protein
14 g -
Fiber
7 g -
Sugar
8 g -
Sodium
780 mg
Procedure
-
5 minutesMark As Complete
Prepare the Dinde
Cut the washed and peeled dinde into small, even chunks and set them aside. Keep the peeled potatoes in water until they are ready to be added to the curry. Prepare the chopped onions, tomatoes, ginger, garlic and chilli before starting the cooking process. Having everything ready will make the gravy easier to prepare.
-
3 minutesMark As Complete
Bloom the Whole Spices
Heat a large pan over low heat and add the oil. Add the black cardamom, green cardamom, bay leaves, cumin seeds, fennel seeds and crushed ajwain. Gently roast the spices until they become fragrant, taking care not to burn them. Keep the heat low so the whole spices release their flavour gradually into the oil.
-
6 minutesMark As Complete
Cook the Onions
Add the finely chopped onions to the spiced oil and stir well to coat them. Cook over medium-low heat for about five to six minutes until the onions soften and begin to turn lightly golden. Add the hing and salt, then stir to combine. Continue cooking until the onions begin releasing some of their oil.
-
8 minutesMark As Complete
Add Aromatics and Tomatoes
Add the finely chopped ginger, garlic and green chilli to the softened onions and cook until fragrant. Stir in the chopped tomatoes and continue cooking until they soften completely and the mixture begins to release oil around the edges. Stir occasionally to prevent the mixture from catching on the bottom of the pan. The tomato mixture should become thick and well cooked before adding the yogurt.
-
7 minutesMark As Complete
Cook the Yogurt Gravy
Mix the plain yogurt with the Kashmiri chilli powder and coriander powder to make a smooth paste. Lower the heat or briefly turn it off before adding the yogurt mixture to the pan, then stir thoroughly to combine. Add the turmeric powder and cook gently until the yogurt mixture starts releasing oil. This helps create a smooth, well-cooked base for the gravy.
-
5 minutesMark As Complete
Add Potatoes
Add about half of the water to the pan and stir the gravy until evenly combined. Add the peeled potatoes and cover the pan with a lid. Cook for about three to four minutes so the potatoes begin softening before the dinde is added. Keep the heat moderate and stir once during this stage if needed.
-
15 minutesMark As Complete
Add Dinde and Water
Add the chopped dinde to the pan and stir thoroughly so every piece is coated in the spiced gravy. Add enough water to reach your preferred gravy consistency, using less for a thicker sauce and more for a thinner one. Add the mild green chillies if desired, then cover the pan. Cook over medium heat while stirring occasionally to ensure the pieces cook evenly.
-
30 minutesMark As Complete
Simmer Until Tender
Continue simmering the dinde and potatoes with the lid on until the vegetables become completely tender. After about twelve to fifteen minutes, check the dinde because it may still be firm and require additional cooking. Continue cooking for a total of around thirty minutes, adjusting the water if the gravy becomes too thick. The finished dinde should be soft and coated in a rich, aromatic gravy.
-
3 minutesMark As Complete
Finish the Curry
Once the dinde and potatoes are tender, add the garam masala and the remaining coriander powder. Stir gently so the spices are distributed throughout the gravy without breaking up the potatoes. Turn off the heat and add the crushed kasuri methi, mixing it through the curry. Allow the residual heat to release the aroma of the dried fenugreek leaves.
-
2 minutesMark As Complete
Garnish and Serve
Transfer the finished dinde in gravy sauce to a serving dish and garnish with freshly chopped coriander. Serve the curry hot while the gravy is fragrant and the potatoes are tender. It pairs well with roti, chapati, naan or steamed rice. Spoon plenty of the spiced gravy over the dinde and potatoes when serving.
