Punjabi Tindas burta Recipes

How to Prepare / Make / Cook - Tindas burta ?

250 grams big tindas. 50 grams khoya. 125 grams green peas, shelled. 2 large tomatoes, blanched and diced. 1 inch piece ginger, minced. 1 medium onion. ½ tsp. Each of garam masala, ground cumin seeds and turmeric powder. Handful of sliced coriander leaves. Salt and chilli powder to taste.

Bake the tindas on a very low open fire till you feel spots with your fingers on them. Toss in cold water, peel and mash coarsely. Roast khoya on a dry girdle till almond-coloured. Grind onion to a paste. Heat 2 tblsps. Ghee and fry onion and ginger to a golden colour. Put in tomatoes and all the spices and salt and cook till the ghee oozes out. Add peas and 1 cup water. Cover and cook over a low fire till the peas are almost done. Put in tinda and continue cooking till the peas are done. Mix in khoya and keep on stirring until it mixes into the gravy and becomes smooth. Serve immediately garnished with coriander leaves.

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