Shah – I- Tinda

Tinda or apple gourd is one of the healthiest vegeatable and a staple in Indian household. Kids generally start making faces on listening that the menu for dinner or lunch involves tinda.

Here is a recipe that will make all of us love and relish this vegetable and even make it appear on the menu when guests arrive for dinner.

Try making this version of tinda to fall in love with it.

stuffed lauki.jpg

Stuffed apple gourd with tangy spicy gravy


For the stuffed tindas

Tinda -8 pcs

Paneer 1 cup grated

Onion 1 chopped

Ginger garlic paste 1 tsp

Salt, red chilli powder – as per taste

Coriander powder 1tsp

Cumin 1/2 tsp

Sauf 1/2 tsp

Oil 5-6 tablespoons


Shahi gravy

Onion paste 1 cup

Tomato 3 large

Cashew nuts 6-7

Almonds 6-7

Ginger garlic paste 1 tsp

Green chillies 2 chopped( optional as i use them after taking out kids portions)

Whole spices – 1 Black cardamom, 1 star anise , 1 small stick cinnamon, 1 bay leaf , 4 cloves , 5 black peppercorns ( smash with mortar and pestle)

Coriander powder 1 tsp

Salt, red chillies powder as per taste

Kasoori methi 1 tsp

Milk 1/2 cup warm with few strands of kesar

Cream 1/2 cup


1. Wash the tinda well and pat dry. Cut the top and core the tindas making a katori out of them. Chop up the cored out tinda.

2. Heat a pan with 1 tsp oil. Crackle cumin, sauf and add ginger garlic paste and onions. Sautee them for 2 mins. Add the chopped tinda core and masalas. Cooked for 5 mins. Add paneer and mix everything well. The filling is ready

3. Fill the stuffing in the tindas. With a toothpick secure the top and close all stuffed tindas.

4. Heat a flat based pan with 3 tbsp oil and place the tindas all around the pan. Cover and cook for 8-10 mins on low heat.

5. Tindas will leave water…when the water dries out, cook in open pan for couple of mins to give browning by swirling around the oil.
Alternatively u can cook tindas in oven for approx 15-20 mins on 200*c

6. Meanwhile heat a pan, add 2 tbsp oil and add all whole spices till fragrant.

7. Add onion paste and ginger garlic paste. Sautee till it turns brown. Add salt and lil bit sugar to caramelise it

8. Meanwhile grind tomatoes, cashew and almonds in a paste.

9. When onions are brown, add coriander, red chillie powder, green chillies. Add tomato paste and mix everything well. Cook the masala covered on medium heat till the oil seperates. U can add lil bit water if mix is too dry.

10. Add little cream , kasoori methi and milk and give it a boil and remove from heat.

11. Pour the gravy in dish and place stuffed baked tindas on top. Remove the tinda cap. Decorate with garam masala, chopped coriander and cream.

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