A delicious and aromatic Indian zucchini curry made with fresh zucchini, tomatoes, and a blend of warm spices. This easy-to-make dish is perfect for a wholesome meal and pairs well with rice or flatbreads.
- 2 tbsp oil (vegetable or mustard oil)
- 1 tsp cumin seeds
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 ginger -inch (grated)
- 2 medium tomatoes (pureed)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp coriander powder
- Salt to taste
- 2 medium zucchinis (chopped into bite-sized pieces)
- 1/2 cup water
- 2 tbsp fresh coriander leaves (chopped)
- 1 Prepare the Base
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Stir in the minced garlic and grated ginger, cooking for another minute.
- 2 Cook the Tomatoes and Spices
Add the pureed tomatoes and cook until the oil separates from the mixture. Mix in turmeric, red chili powder, garam masala, coriander powder, and salt.
- 3 Add Zucchini and Simmer
Add chopped zucchini and mix well with the spice base. Pour in water, cover, and let it simmer for 10-12 minutes until the zucchini is tender.
- 4 Garnish and Serve
Sprinkle fresh coriander leaves and give it a final mix. Serve hot with steamed rice or roti.
- Adjust spice levels according to taste.
- You can add coconut milk for a creamier version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.