Lunch
How To Make Shahi Tindora Recipe - Tindora In Cashew Nut Gravy
How To Make Shahi Tindora Recipe - Tindora In Cashew Nut Gravy is a delicious Lunch dish that can be prepared in just 0 minutes....
⏱️
10 Min Prep
🔥
45 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 300 grams Tindora (Dondakaya/ Kovakkai) - cut in 1 inch length
- 1/2 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- 2 tablespoon Fresh cream
- 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 2 teaspoons Sunflower Oil
- 1 tablespoon Ghee
- 1 Onions - roughly chopped
- 1/4 cup Cashew nuts
- 1 Tomato - chopped
- 4 Garlic
- 1 teaspoon Ginger - grated
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 Cloves (Laung)
- 1/2 inch Cinnamon Stick (Dalchini)
- 1 Green Chillies
- 1 teaspoon Ajwain (Carom seeds)
Instructions
1
To begin making the Shahi Tindora preparation guide (Tindora in Cashew Nut Curry), first prepare the Tindora and get all the components ready and keep aside.bring to temperature a teaspoon of cooking oil in a heavy bottomed cooking vessel or a skillet.
2
introduce the shahi jeera and allow it to crackle.introduce cardamom, cinnamon stick, clove and agitate for few seconds.
3
After a few seconds, introduce onions, garlic, ginger and saute until the onions are pink and soft.Once the onions are soft, introduce cashew nuts, green chilli and saute for a minute along with the onions.introduce tomatoes and saute well until all the raw smell goes off, tomatoes are soft and spices releases roasted aroma.
4
Once all the components are softened and cooked, turn off the bring to temperature and allow it to cool.Once cooled, grind this shahi masala mixture into a velvety paste using a mixer grinder.bring to temperature ghee in the same cooking vessel as above and introduce the cut Tindora.
5
strew some seasoning and agitate cooking vessel-fry them for about 5 mins on medium bring to temperature until cooked through.Do not allow them to char but just toast them well.
6
Transfer the cooked tindora into another mixing bowl.In the same cooking vessel, bring to temperature 1 tablespoon of cooking oil.
7
introduce the ground shahi masala paste, red chili ground mix, turmeric ground mix, garam masala ground mix and saute until the masala is cooked well and get a cooked aroma from the spices.introduce the fried tindora and agitate to combine the tindora well into the shahi masala.
8
introduce a toasty liquid depending upon the consistency of the coulis you require.
9
Bring the Shahi Bhindi to a brisk bubble and toast for 2 to 3 mins.Lastly, introduce 2 tablespoon of froth and kasuri methi.
10
agitate and toast for another minute and turn off the bring to temperature.
11
agitate in the cut up coriander leaves and present.Pack the Shahi Tindora along with Tawa Paratha and Boondi Raita for your Lunch Box. You can also present Shahi Tindora along with Dal Makhani, dairy spread Naan and Jeera Rice for a ideal weekend meal.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
45 minsTotal Time
55 minsMaster Chef
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