Cuisine: Indian Main Course
Serves: 2-3 Pax
Ingredients:
- Tinde medium size 10-12 pieces
- Paneer 150 grams
- Onion medium 2 pcs
- Tomato medium 2 pcs
- Green Chilly 1-2 pcs
- Salt to taste
- Dhaniya powder to taste
- Red chilli powder to taste
- Garam masala to taste
- Haldi pinch of
- Vegetable oil for cooking
Method:
- Peel and cut the top of the Tinde then scoop to make it hollow
- Take a pan, then sauté the tinde adding salt and haldi
- Keep aside to cool it
- Sauté the grated paneer in a pan adding only salt and then stuff ot inside the tinde
- For the gravy, sauté onion and tomato together for 5-7 min
- After the mixture is cool, blend it in the blender till it’s smooth
- Now cook the blended mixture in kadai adding all the spices
- When the gravy is cooked add the stuffed Tinde into it and cook for sometime
- Serve hot with indian breads
Chef Tips:
- Make sure while scooping the tinde you don’t break the sides (Scoop carefully)
- You don’t need to boil the tinde, just sauté/fry it in hot oil
- The gravy can be a homemade gravy too what you want to have with tinde
- The stuffing can be paneer or boiled potato whatever you want to have it’s totally your choice
- When the gravy is ready just dip it for 10 min and then serve
