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Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf
Indian tinda dahi with yogurt and cilantro

Creamy Yogurt Curried Squash (Tinda Masala)

Author: Flavelo
Recipes Main Courses
Tinda (or Apple Gourd) is a tender, mild vegetable that soaks up spices like a sponge. In this recipe, yogurt (dahi) serves as both sauce and technique: its acidity tenderizes the vegetable while its fat carries the aromatic spices.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 112 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Deep skillet

Allergen Information

⚠️ Milk

Instructions

1 ✓

Peel the Tinda and cut into bite-sized cubes.

Tip: If using zucchini, peeling is optional; the skin adds texture.
2 ✓

Sauté minced garlic in oil just until fragrant.

Tip: Garlic burns quickly and becomes bitter if overheated.
3 ✓

Add the vegetable and steam-fry covered for 5-7 minutes until crisp-tender.

Tip: Cooking in its own steam preserves flavor.
4 ✓

Sprinkle with spices (cumin, salt) and toss.

Tip: Spices 'bloom' in the hot oil/steam.
5 ✓

Reduce heat to low. Whisk yogurt until smooth and pour over the vegetables.

Tip: Tempering the heat prevents the yogurt from shocking and splitting.
6 ✓

Simmer gently for a few minutes (do not boil!). Stir in fresh cilantro and lime leaf.

Tip: Boiling causes yogurt proteins to curdle, ruining the sauce.

Recipe FAQ

What can I use instead of Tinda?
Young zucchini or summer squash are good substitutes with similar textures.
Why did the yogurt curdle?
Heat was too high. Always add yogurt on low heat or whisk in a pinch of starch first to stabilize it.

Ingredients

  • 1 lb Tinda (Apple Gourd) or Zucchini/Squash
  • 3/4 cup Plain Yogurt
  • 2 tbsp Olive Oil
  • 3 cloves Garlic
  • 1 bunch Fresh Cilantro
  • 1/2 tsp Ground Cumin
  • 1 tsp Salt
  • 2 leaves Lime Leaf (or zest)