Punjabi Sabit tinda Recipes

How to Prepare / Make / Cook - Sabit tinda ?

1 kilo medium-sized tindas. 2 medium onions. 2 inch piece ginger. 250 grams tomatoes, blanched and sliced. ½ tsp. Each of garam masala, ground cumin seeds, cardamom powder, coriander powder and turmeric powder. 2 tblsps. Beaten curds. 1 small bunch coriander leaves. 4 green chillies, minced. Salt and chilli powder to taste.

Mince 1 onion and half ginger and blend with coriander, chillies and all the spices and salt. Grind the remaining onion and ginger to a paste. Wash, scrape and cut the tindas into fours halfway through. Put the chopped onion and ginger masala inside and set aside. Heat 2 tblsps. Ghee and fry ginger and onion paste to a golden colour. Put in ½ tsp. Turmeric powder and salt and fry briefly. Add tomatoes and dahi and cook till the ghee oozes out. Pour in half cup water, bring slowly to a boil, reduce heat and put in the tindas. Cover tightly and cook over a low fire till they are done. Add more water if the tindas tend to burn. Serve hot after sprinkling garam masala on top.

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