Aloo Tinda Recipe - Potatoes with Indian Round Gourd

Aloo Tinda Recipe – Potatoes with Indian Round Gourd – 8 Jun 13

Post author:Balendu
Post published:08/06/2013
Post category:Recipes
Post comments:0 Comments

Today’s recipe is probably one that is a little bit exotic for most people in the west. It is Aloo Tinda, potatoes with Indian baby pumpkin, a small vegetable that is soft and very tasty. You can get it in Asian or Indian shops and it is also called ‘Indian round gourd’. Try this dish to surprise your loved ones with something completely new!

Aloo Tinda – Potatoes with Indian Baby Pumpkin

An exotic dish that everyone likes. It is not difficult to prepare and your guests will love it!

How long does it take to make Aloo Tinda?

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Ingredients

250 g Potatoes
500 g Indian Baby Pumpkin
2 tbsp Olive Oil
1 tsp Cumin
1 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Ginger Powder
1/2 tsp Turmeric Powder
Some Coriander Leaves for Decoration

Salt according to taste

How to make Aloo Tinda

Wash and peel both the potatoes and the Indian baby pumpkins. Cut both vegetables into bite-size pieces.

Heat up one tablespoon of olive oil in a non-stick pan and put the potatoes in. Stir the potatoes and let them get roasted. Stir from time to time.

You can now simultaneously heat up another tablespoon of oil in a deep pan or wok and put in cumin, coriander, garam masala, ginger and turmeric. When these spices are nicely roasted, add the Indian baby pumpkin. Just like with the potatoes, let them get cooked and stir from time to time.

After about twenty minutes, you can check whether your potatoes are ready. A few minutes later, the Indian baby pumpkins will be done, too. Once both vegetables are soft, you can mix the potatoes into the Tinda and thus make it Aloo Tinda!

To decorate the dish, you can wash and pick some coriander leaves and sprinkle them over the vegetables. Enjoy!