Zucchini Ki Sabzi (Zucchini Curry)

Meera

5 from 5 votes

Prep Time 15

Cook Time 30

Course Main Course

Cuisine Indian

Servings

1½-2 lbs zucchini peel if needed, trimmed and sliced into half moons
3 tbsp ghee or avocado, olive or oil of your preference
2 medium onions sliced
1 tsp minced garlic
1 tsp minced ginger
2 medium tomatoes, Roma preferably
½ tsp ground turmeric
1 tsp ground coriander
¼ tsp ground black pepper
½-¾ tsp ground chili powder or use paprika for milder flavor or use as needed
1 tsp cumin seeds
1 green chili, chopped deseeded if needed (Thai or Serrano) skip if mild is preferred
¾ tsp kosher salt or as needed

Warm the oil in large saute pan or skillet. Add the cumin seeds and sliced onions, and sauté on medium heat until they are lightly golden around the ends, about 8-10 minutes.
Lower the heat and add the garlic, ginger. Sauté for about a min. Add the chopped tomato, ground spices~ turmeric, coriander, black pepper, and red chili. Sauté for a minute, then stir in the zucchini and 2 tbsp water. Stir well to coat the zucchini with spices mixture.
Cover and let cook on medium heat for 7-10 minutes, stirring occasionally. Once the moisture has started to reduce, break the zucchini pieces using the edge of a wooden spoon to disintegrate.
Bring the heat to a simmer, cover and continue to cook for another 10-15 minutes, stirring 1-2 times. If the curry sticks to pan, add a splash of water. Uncover and turn up the heat to high, stir so any extra moisture dries out for about 3-5 minutes. Taste and adjust seasonings.
The curry is done when zucchini is well cooked and moisture has almost disappeared. Garnish with cilantro, if desired. Best eaten with chapati/roti or as an accompaniment with dal and pulao or rice. Enjoy!

Keyword Vegan Curry, zucchini

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