Sharing step wise on how to make to this flavorful curry on a stovetop and Instant Pot.
To make tinda curry in Instant Pot
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I learned to make this sabzi from my MIL. She makes this in a pressure cooker and that’s how I used to make it until I found Instant Pot. You can also make it in a regular pot on the stovetop too, just that cooking times may vary. This Punjabi Tinda masala can be served with rice as well as freshly homemade roti or chapati. Wash and peel the Tinda, slice off the top and bottom ends and cut them into quarters (1 tinda into 4 pieces). Scoop out the hard seeds if any. Discard any spoilt ones. 2 - Keep stiring for a couple of seconds (ensure not to burn them) and then add the onions. Saute till onions turn light brown. 3 - Add the salt, pepper, and turmeric powder. Mix and saute for another 1-2 mins. 4 - Then add the tomato puree, mix and cook till the water from tomatoes evaporates. 5 - Stir in the red chilli powder & coriander powder. Mix and let it cook for another 1-2 mins till the masala starting leaving oil from the sides. Make sure to stir intermittently. 6 - Now add the Tinday and give it a good mix. Add around 1 to 1.5 cups of water, mix, close the lid and allow 2-3 whistles of the pressure cooker on medium heat. Switch off the gas and allow the steam to escape completely. 7 - Open the lid and add water if required depending on how liquidy you want your gravy to be (I added more 2 cups). Mix well and get it to a boil. 8 - Finally add the garam masala, lemon juice and coriander leaves. Mix well, simmer for 2 mins and serve. The gravy for this dish is more of a soupy consistency as we are not adding any thickening agent. Delicious Tinda curry is ready!! Serve warm with roti or rice.
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