I popped into Sabar Brothers in Slough last week and picked up some tindas. Not sure why, but fancied trying something different so I made a curry with them, potatoes and tomatoes. Tasted fantastic, but didn’t look too great so instead of photographing the finished dish, here are the tindas before I prepared them.

I served this with bhaturas and a sag paneer so it made enough to serve 5 with some left over for breakfast.

3 tablespoons sunflower oil
3 tindas – peeled and cut into large dice
3 medium potatoes – peeled and cut into large dice
½ teaspoon ground turmeric
1 teaspoon salt
1 teaspoon whole cumin seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 large clove garlic – finely chopped
1 chunk of ginger – about 1cm long – finely chopped
1 green chili – finely chopped
1 tomatoes – chopped

Heat the oil in a large frying pan. Cover the potato and tinda with the turmeric and salt and fry for about 15 minutes stirring from time to time. When browned remove from the pan.

Keep the pan on the heat and now add the ginger, chili and garlic. Fry for a few seconds then add the cumin seeds. When they sizzle, add the tomatoes and ground cumin and coriander. Fry until the tomatoes break down and darken a little, Now add the potatoes and tinda and the garam masala. Stir well, then add a little water and cover the pan. Cook until the potatoes and tinda and tender.