Tinda aaloo masala Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
• STEP 2.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and oil starts to separate.
• STEP 3.Add chopped tinda and potatoes. Mix well and cook for a few minutes.
• STEP 4.Add water and cover the pan. Cook until tinda and potatoes are tender.
• STEP 5.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Choose small and tender tinda for the best taste and texture.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• Adding a pinch of garam masala at the end enhances the flavor of the dish.

Storage and Serving

• Tinda aaloo masala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve hot with roti, paratha, or rice for a delicious and satisfying meal.