Zucchini Curry Recipe ( Zucchini Sabzi)
One of the most common Indian Zucchini recipes is the zucchini curry or Zucchini sabzi. A healthy delicious quick and easy zucchini stir fry, spiced with cumin and turmeric.
Ingredients
- 3 cups Zucchini (1 lb cubed)
- 1 Red Onion small (Finely chopped)
- 5-6 Garlic cloves (minced)
- 2 tablespoon Vegetable oil
- 2 tablespoon ginger (grated)
- 1 tablespoon Cumin seeds
- 3 tablespoon Tomato paste
- ¾ teaspoon Turmeric powder
- ½ teaspoon Chili powder
- 1 teaspoon garam masala
- 1 teaspoon Salt
- A pinch of heeng (Asafetida)
Instructions
Step 1 Prep the ingredients
- Start by washing the zucchini. Pat dry and chop into cubes. And set it aside
- Chop the onion finely, mince garlic, and grated ginger.
- Bring out all the spices and keep them at a hand's distance. While preparing zucchini curry, you must be quick with adding the dry spices. They are sheer powders and burn very quickly. Also, keep a glass of water close.
Step 2 Preparing masala for zucchini curry
- In a skillet heat oil. And add cumin seeds.
- When the seeds start to sizzle add chopped onions, ginger, and garlic. Sauté them at medium heat. When they turn golden reduce the heat to low.
- Start by adding turmeric, chili powder, coriander powder, garam masala, and salt. Give them a quick stir and add 2-3 tablespoons of water.
- Let the spices cook for a minute and then add tomato paste. Stir and cook the tomato paste for 2 minutes.
- When the masala starts to leave oil, it is ready for the zucchini.
Step 3 Adding and cooking zucchini
- Add the chopped zucchini and then use a ladle to gently coat the zucchini with the masala.
- Now cover the skillet and let the zucchini curry cook over medium heat for 5-6 minutes.
- Adjust the cooking time depending on how you like your zucchini. If you want the zucchini curry to be crunchy, just cook enough to get rid of the rawness and turn off the flame while the zucchini is still crunchy. But if you like buttery tender zucchini, cook slightly longer.
- Serve hot with roti or naan.
Notes
- Do not put any additional water in the sabzi as the zucchini will have enough water to cook itself.
- If you are new to Indian cooking, then, measure the spices and have them ready in a small bowl. When we add powdered spices to the pan, they cook super-fast, so have some water ready to bring down the temperature instantly.
- Replace red onions with shallots or yellow onions.
- Replace tomato paste with 3 medium-sized tomatoes.
- Adjust the cooking time according to your taste.
- If you want to keep your zucchini super crispy, then add salt at the end.
- It is best to cook zucchini covered on low heat. The moisture released by the zucchini is enough to cook itself.
- If you want the zucchini curry to be crunchy, just cook enough to get rid of the rawness and turn off the flame when the zucchini leaves are still crunchy. But if you like buttery tender zucchini, cook enough till that stage is reached.
📋 Nutrition Facts
Nutrition
Calories: 104kcal
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