How to make Hyderabadi Style Tindas -

Tindas cooked in rich, creamy gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tinda (टिंडा), Oil (ऑइल)

Cuisine : Hyderabadi

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

For more recipes related to Hyderabadi Style Tindas checkout Bharwan Tinda, Bharwan Tinda Masala, Bharwan Tinda. You can also find more Main Course Vegetarian recipes like Quick Bhindi Sabzi Green Beans Stir Fry Paneer Methi Makhni - SK Khazana Paneer Khurchan

Hyderabadi Style Tindas

Hyderabadi Style Tindas Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Hyderabadi Style Tindas Recipe

  • Tinda slit 300 grams

  • Oil 3 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Curry leaves 5-6

  • Salt to taste

  • Coriander powder 2 tablespoons

  • Amchur powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves chopped 3 tablespoons

  • Milk 1 cup

  • Red chilli powder 1/4 teaspoon

  • For paste

  • Onions chopped 2 medium

  • Tomatoes chopped 2 medium

  • Dried red chillies broken 2-3

  • Ginger 1/2 inch piece

  • Garlic 3-4 cloves

  • For filling

  • Poppy seeds (khuskhus/posto) roasted 1 tablespoon

  • Sesame seeds (til) roasted 1 tablespoon

  • Roasted peanuts 3 tablespoons

  • Coriander powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Amchur powder 1/4 teaspoon

  • Salt to taste


Step 1

Grind onions, tomatoes, red chillies, ginger and garlic to a smooth paste.

Step 2

To make the filling, grind poppy seeds, sesame seeds and peanuts into a fine powder.

Step 3

Add coriander powder, turmeric powder, red chilli powder and mango powder and mix well.

Step 4

Stuff each tinda with the dry masala and set aside.

Step 5

Heat oil in a pressure cooker, add cumin seeds and curry leaves and sauté for a minute

Step 6

Add the ground paste and sauté till the oil separates from the masala.

Step 7

Add salt, coriander powder, mango powder and garam masala powder and stir for a few minutes.

Step 8

Add coriander leaves and mix well.

Step 9

Reduce heat and add milk and cook till the gravy thickens.

Step 10

Add the stuffed tindas and mix.

Step 11

Add half cup of water and pressure cook on high heat till one whistle.

Step 12

Reduce heat and cook for two to four minutes more. Serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
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.