September 05, 2013

Shahi Tinda

Tindas - 10 -12(medium)
Paneer - 100 gm
Dried plum - 4 (soaked overnight)
Tomatoes - 2
Onion - 1
Red chilli powder - 1 tsp
Sugar - 1/2 tsp
Salt - 2 tsp
Cumin seeds - 1 tsp
Oil - 4 tbsp


  • Wash, peel and scoop the tindas. 
  • Heat oil in a pan and fry tindas for 5 minutes. Remove and keep them inverted in a plate so that the excess oil can be drained out.
  • Mix paneer and 1 tsp of salt together. Stuff the tindas with this mixture and keep aside.
  • Grind onions, tomatoesm plums and cumin seeds to make paste.
  • Heat the drained oil and add this paste. Fry till oil separates. Add sugar and 2 cups of water and bring it to a boil.
  • Put tindas in gravy gently and cook in low flame till tindas are tender.

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