Simple, delicious and healthy curry made with zucchini, onions, tomatoes, spices and herbs. Serve it as a side with any Indian breads like roti or plain rice.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: Indian cuisine

Ingredients

  • 250 grams zucchini ((1 medium))
  • 1 cup onions (fine chopped (2 medium))
  • 1 cup tomatoes (fine chopped (2 medium))
  • 1 green chilli pepper (deseeded & chopped)
  • 1 teaspoon ginger (chopped)
  • 1 sprig curry leaves ((optional))
  • 1½ tablespoon oil
  • 1 pinch mustard seeds ((optional))
  • ½ teaspoon cumin seeds
  • ¾ teaspoon garam masala ((adjust to taste))
  • ¾ teaspoon red chilli powder
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • ½ cup green peas ((I use frozen))
  • 1 teaspoon kasuri methi ((dried fenugreek leaves, skip if you don't have))
  • 2 tablespoon coriander leaves (fine chopped)
  • ¼ to ½ cup coconut milk ((optional))

Method

Preparation

  1. Rinse onions, tomatoes, chilies, ginger and fine chop them. Deseed the chilli and chop or slit.
  2. Rinse zucchini well under running water. Cut off the end (a ¾ inch slice) and rub it for a few minutes against the other part until a white froth like substance comes out. Repeat this on the other end as well.
  3. Rinse well again and chop to 1 inch pieces.

How to make Zucchini Curry

  1. Pour oil to a pot & heat it. When the oil turns hot, add mustard and cumin seeds.
  2. Add curry leaves, ginger & green chilies. Saute for 30 seconds.
  3. Then add onions and fry them until golden. This takes about 3 to 4 mins.
  4. Regulate the heat/flame to medium. Stir in red chilli powder, turmeric, salt and garam masala.
  5. Add tomatoes and zucchini. Stir fry for 3 mins until the veggies begin to sweat.
  6. Cover and cook on a lowest flame/heat until tomatoes breakdown well and zucchini turns slightly tender (adjust cook time to suit your liking here).
  7. Later add green peas and kasuri methi. Stir and cook covered for 1 to 2 minutes. If you do not like mushy zucchini then cook without covering until the peas are done.
  8. Taste test the sabzi and add more salt & garam masala if needed. For gravy version, simply pour the coconut milk and mix well. Bring it to a gentle boil and turn off the heat.
  9. Garnish with chopped coriander leaves. Serve zucchini curry with rice or roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.