North Indian RecipesLunchVegetarian

Shahi Tindora Recipe - Tindora In Cashew Nut Gravy

Name: Shahi Tindora Recipe - Tindora In Cashew Nut Gravy
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: North Indian Recipes
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 chilli; 1 teaspoon ajwain (carom seeds)

A vegetarian North Indian Recipes recipe with tindora (dondakaya/ kovakkai) - cut in 1 inch length, red chilli powder, turmeric powder (haldi). Ready in 55 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

830kcal

Estimated Cost

₹450-600

Carbs93g

Protein52g

Fats28g

Servings Scaler

Instructions

23 steps

1
To begin making the Shahi Tindora Recipe (Tindora in Cashew Nut Curry), first prepare the Tindora and get all the ingredients ready and keep aside
tindora (dondakaya/ kovakkai) - cut in 1 inch length(300 grams)cashew nuts(1/4 cup)
2
Heat a teaspoon of oil in a heavy bottomed pan or a skillet
3
Add the shahi jeera and allow it to crackle
4
Add cardamom, cinnamon stick, clove and stir for few seconds
cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1/2)
5
After a few seconds, add onions, garlic, ginger and saute until the onions are pink and soft
onions - roughly chopped(1)garlic(4)ginger - grated(1 teaspoon)
6
Once the onions are soft, add cashew nuts, green chilli and saute for a minute along with the onions
red chilli powder(1/2 teaspoon)onions - roughly chopped(1)cashew nuts(1/4 cup)green chilli(1)
7
Add tomatoes and saute well until all the raw smell goes off, tomatoes are soft and spices releases roasted aroma
tomato - chopped(1)
8
Once all the ingredients are softened and cooked, turn off the heat and allow it to cool
9
Once cooled, grind this shahi masala mixture into a smooth paste using a mixer grinder
garam masala powder(1/2 teaspoon)
10
Heat ghee in the same pan as above and add the cut Tindora
tindora (dondakaya/ kovakkai) - cut in 1 inch length(300 grams)ghee(1 tablespoon)
11
Sprinkle some salt and stir fry them for about 5 minutes on medium heat until cooked through
12
Do not allow them to burn but just roast them well
13
Transfer the cooked tindora into another bowl
tindora (dondakaya/ kovakkai) - cut in 1 inch length(300 grams)
14
In the same pan, heat 1 tablespoon of oil
15
Add the ground shahi masala paste, red chili powder, turmeric powder, garam masala powder and saute until the masala is cooked well and get a cooked aroma from the spices
red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)garam masala powder(1/2 teaspoon)
16
Add the fried tindora and stir to combine the tindora well into the shahi masala
tindora (dondakaya/ kovakkai) - cut in 1 inch length(300 grams)garam masala powder(1/2 teaspoon)
17
Add a warm water depending upon the consistency of the gravy you require
18
Bring the Shahi Bhindi to a brisk boil and cook for 2 to 3 minutes
19
Lastly, add 2 tablespoon of cream and kasuri methi
fresh cream(2 tablespoon)kasuri methi (dried fenugreek leaves)(1/2 teaspoon)
20
Stir and cook for another minute and turn off the heat
21
Stir in the chopped coriander leaves and serve
onions - roughly chopped(1)tomato - chopped(1)
22
Pack the Shahi Tindora along with Tawa Paratha and Boondi Raita for your Lunch Box
tindora (dondakaya/ kovakkai) - cut in 1 inch length(300 grams)
23
You can also serve Shahi Tindora along with Dal Makhani, Butter Naan and Jeera Rice for a perfect weekend meal
tindora (dondakaya/ kovakkai) - cut in 1 inch length(300 grams)

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Recipe Source: archanaskitchen.com

North Indian RecipesLunchVegetarian

Shahi Tindora Recipe - Tindora In Cashew Nut Gravy

A vegetarian North Indian Recipes recipe with tindora (dondakaya/ kovakkai) - cut in 1 inch length, red chilli powder, turmeric powder (haldi). Ready in 55 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time55 min

Calories

830kcal

Est. Cost₹450-₹600

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

93g(45%)

Protein

52g(25%)

Fats

28g(30%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

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Directions

23 steps

1
To begin making the Shahi Tindora Recipe (Tindora in Cashew Nut Curry), first prepare the Tindora and get all the ingredients ready and keep aside
tindora (dondakaya/ kovakkai) - cut in 1 inch length(300 grams)cashew nuts(1/4 cup)
2
Heat a teaspoon of oil in a heavy bottomed pan or a skillet
3
Add the shahi jeera and allow it to crackle
4
Add cardamom, cinnamon stick, clove and stir for few seconds
cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1/2)
5
After a few seconds, add onions, garlic, ginger and saute until the onions are pink and soft
onions - roughly chopped(1)garlic(4)ginger - grated(1 teaspoon)
6
Once the onions are soft, add cashew nuts, green chilli and saute for a minute along with the onions
red chilli powder(1/2 teaspoon)onions - roughly chopped(1)cashew nuts(1/4 cup)green chilli(1)
7
Add tomatoes and saute well until all the raw smell goes off, tomatoes are soft and spices releases roasted aroma
tomato - chopped(1)
8
Once all the ingredients are softened and cooked, turn off the heat and allow it to cool
9
Once cooled, grind this shahi masala mixture into a smooth paste using a mixer grinder
garam masala powder(1/2 teaspoon)
10
Heat ghee in the same pan as above and add the cut Tindora
tindora (dondakaya/ kovakkai) - cut in 1 inch length(300 grams)ghee(1 tablespoon)
11
Sprinkle some salt and stir fry them for about 5 minutes on medium heat until cooked through
12
Do not allow them to burn but just roast them well
13
Transfer the cooked tindora into another bowl
tindora (dondakaya/ kovakkai) - cut in 1 inch length(300 grams)
14
In the same pan, heat 1 tablespoon of oil
15
Add the ground shahi masala paste, red chili powder, turmeric powder, garam masala powder and saute until the masala is cooked well and get a cooked aroma from the spices
red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)garam masala powder(1/2 teaspoon)
16
Add the fried tindora and stir to combine the tindora well into the shahi masala
tindora (dondakaya/ kovakkai) - cut in 1 inch length(300 grams)garam masala powder(1/2 teaspoon)
17
Add a warm water depending upon the consistency of the gravy you require
18
Bring the Shahi Bhindi to a brisk boil and cook for 2 to 3 minutes
19
Lastly, add 2 tablespoon of cream and kasuri methi
fresh cream(2 tablespoon)kasuri methi (dried fenugreek leaves)(1/2 teaspoon)
20
Stir and cook for another minute and turn off the heat
21
Stir in the chopped coriander leaves and serve
onions - roughly chopped(1)tomato - chopped(1)
22
Pack the Shahi Tindora along with Tawa Paratha and Boondi Raita for your Lunch Box
tindora (dondakaya/ kovakkai) - cut in 1 inch length(300 grams)
23
You can also serve Shahi Tindora along with Dal Makhani, Butter Naan and Jeera Rice for a perfect weekend meal
tindora (dondakaya/ kovakkai) - cut in 1 inch length(300 grams)