Zucchini Ki Sabzi (Zucchini Curry)

Want a recipe to use up those abundant zucchinis in your garden or one too many you picked from the market. Try this super delicious recipe that uses up a good 2 lbs of them.

Ingredient Highlights

• Zucchini: Beautiful tender summer zucchinis are the best for this recipe. I used about 4 medium-large, If you prefer skin OFF simply peel with a potato peeler. I prefer skin ON for a little texture and added fiber. Skin ON will not disintegrate completely into the curry, so the final dish will have some texture and not of a fully mushy consistency. Both ways will have the same taste and flavor.
• Onions: The extra onion called for in this recipe adds to the sweetness, caramelized flavor and complements the zucchinis beautifully. For texture I prefer slicing the onion, however chopped ones will work just as well. They eventually soften and partially disintegrate anyway!
• Oil/ghee: I prefer using a single non seed oil such as cold pressed avocado or olive oil. These high quality oils are easily available at a reasonable price where I live, choose quality oil thats naturally available in your area. I also don’t heat the oil to a high smoking point, just warm enough before adding the ingredients even when the oil has a high smoking point. Ghee is my next best choice, though ghee is not the best in every Indian dish, some dishes work better with oil.

Sauté the onions until lightly golden. They will continue to caramelize after you add the garlic, ginger. This makes the onions sweet, caramelized and will deepen the flavor of the final curry.

Add the tomatoes, kosher salt and the ground spices. Cook until the tomatoes soften, then add the zucchinis along with a tiny splash of water.

Once the curry comes up to a boil it will release lots of water, this will help cook down the veggies to a very soft consistency.

How To Make Zucchini Curry

• This recipe uses fair amount of sliced onions. This brings out the natural caramelized sweetness which adds so much flavor to the rather simple earthy zucchini. Paired with the usual Indian curry ingredients this is a exceptionally delicious dish.
• The spices and fresh summer vegetables take this dish from subtle to flavorful without being overwhelmingly spicy as with Indian curries.
• This recipe is forgiving, it allows room for intensity you desire. Skip or add more of of heat you like.
• I leave the skin on for added fiber, if you prefer skin off simple peel it off using a potato peeler. If you leave the skin on remember the zucchini will not totally disintegrate as with traditional Zucchini curry.
• Naturally zucchinis have high water content, adding more water is not necessary, however a couple of tablespoons will help start to release moisture from the veggies that will cook down the vegetables to a soft melt-in-your-mouth consistency, perfect to scoop with a flat bread or mixed with rice.
• If your final dish after the veggies are cooked, left with lot of water content, simply turn up the heat and cook away the moisture until the consistency is desired (see first image). Skin off zucchinis will result in a very soft almost mushy curry and that’s okay too. The flavor, taste its exactly the same.