North Indian
Tinda Masala
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Tinda Masala is North Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Peel the tinda, quarter them, and remove any hard seeds from the center.
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Heat the oil in a pan and let the cumin seeds sizzle, then cook the onion, garlic, and ginger until golden, about 6 minutes.
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Stir in the turmeric, coriander, chili powder, and chopped tomatoes and cook until saucy, about 5 minutes.
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Add the tinda and salt, toss to coat, and add a splash of water.
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Cover and cook on medium-low until the tinda is tender, about 18 minutes.
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Stir in the garam masala, finish with cilantro, and serve hot with roti.
Watch how to cook Tinda Masala
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Tinda Masala, read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Tinda Masala carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 160 kcal
- Protein
- 3 g
- Carbs
- 12 g
- Fat
- 11 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 580 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Tinda Masala takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in summer and the monsoon, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.