Aloo Tinda - Potatoes with Indian Baby Pumpkin

An exotic dish that everyone likes. It is not difficult to prepare and your guests will love it!

How to make Aloo Tinda

Wash and peel both the potatoes and the Indian baby pumpkins. Cut both vegetables into bite-size pieces.

Heat up one tablespoon of olive oil in a non-stick pan and put the potatoes in. Stir the potatoes and let them get roasted. Stir from time to time.

You can now simultaneously heat up another tablespoon of oil in a deep pan or wok and put in cumin, coriander, garam masala, ginger and turmeric. When these spices are nicely roasted, add the Indian baby pumpkin. Just like with the potatoes, let them get cooked and stir from time to time.

After about twenty minutes, you can check whether your potatoes are ready. A few minutes later, the Indian baby pumpkins will be done, too. Once both vegetables are soft, you can mix the potatoes into the Tinda and thus make it Aloo Tinda!

To decorate the dish, you can wash and pick some coriander leaves and sprinkle them over the vegetables. Enjoy!