How to make Dum ka Tinda -

Scooped out tindas stuffed with a spicy paneer mixture and cooked in a rich gravy

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Apple gourds (tinda), Ginger (अदरक)

Cuisine : Indian

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Vazul Bandhgubhi Methi Kela Bhaji Mag Nu Gugri - SK Khazana Dahiwali Paneer Sabzi

Dum ka Tinda

Dum ka Tinda Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dum ka Tinda Recipe

  • Apple gourds (tinda) 8-9

  • Ginger , chopped 1 teaspoon

  • Green chillies , finely chopped 2

  • Cottage cheese (paneer) , grated 1 cup

  • Red chilli powder 3 teaspoons

  • Salt to taste

  • Fresh coriander leaves 1/4 bunch

  • Sunflower oil 3-4 tablespoons

  • Cumin seeds 1 teaspoon

  • Onions , finely chopped 2 medium

  • Ginger-garlic paste 1 1/2 tablespoons

  • Tomatoes , chopped 3 medium

  • Coriander powder 1 1/2 tablespoons

  • Cumin powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Dried mango powder (amchur) 2 teaspoons

  • Cashewnuts , boiled 3/4 cups

  • Ginger , cut into thin strips 2 inches

  • Green chillies , cut into thin strips 2-3

  • Onion , cut into 1 inch cubes and layers separated 1 medium

  • Big green chillies , stems removed and halved 6

  • Turmeric powder 1/4 teaspoon

  • Khoya , grated 1/4 cup

  • Lemon 1

  • Fresh mint sprig to garnish


Step 1

Peel the apple gourds. Cut off a thin slice from the top and reserve them. Scoop out the inner pulp with a scooper.

Step 2

Take ginger, green chillies, cottage cheese, 1 tsp red chilli powder and salt in a bowl.

Step 3

Blend the scooped portion of apple gourds to a fine paste and add to the cottage cheese mixture. Chop coriander leaves and add and mix well.

Step 4

Stuff the apple gourds with this mixture.

Step 5

Heat a non-stick grill pan, place the stuffed apple gourds on it with the reserved sliced off tops. Add 2 tbsps sunflower oil and grill, turning sides, till golden on all sides and till grill marks appear.

Step 6

Heat remaining oil in a non-stick kadai, add cumin seeds and sauté till it changes colour. Add onions and sauté till it turns golden brown.

Step 7

Add ginger-garlic paste and sauté for a minute. Add tomatoes and salt. Cook till tomatoes turn pulpy.

Step 8

Sprinkle a little salt over the grilled apple gourds.

Step 9

Add coriander powder, 1 tsp red chilli powder, cumin powder, garam masala powder, 1 tsp dried mango powder in the kadai and sauté for 2-3 minutes. Add 10-12 cashewnuts and sauté till oil separates. Switch off heat. Let the mixture cool down.Transfer the mixture into blender jar and blend to a fine paste.

Step 10

In same kadai, add ginger strips, green chilli strips, onion and halved big green chillies and sauté for 1-2 minutes. Add the apple gourds and cook on medium heat for 4-5 minutes.

Step 11

Add remaining red chilli powder, turmeric powder and remaining dried mango powder. Add sufficient water. Cover and cook on medium heat for 4-5 minutes.

Step 12

Add sufficient water and add the ground paste. Add khoya, remaining cashewnuts, remaining ginger strips and juice of ½ lemon. Cover and cook on medium heat for 4-5 minutes.

Step 13

Transfer the apple gourds into a serving bowl along with the chillies and gravy.

Step 14

Serve hot garnished with cashewnuts and mint sprig.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.