Crisp at the edges and tender through the middle, Zucchini Sabzi (Indian Style Zucchini Stir Fry) is a vegetarian Indian, North Indian side dish made with coconut oil, cumin (jeera) seeds, and green chillies in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: Indian, North Indian
Ingredients
- 2 teaspoons coconut oil
- 1/2 teaspoon cumin (jeera) seeds
- 2 green chillies (finely chopped)
- 1 tablespoon ginger garlic paste
- 1 stalk curry leaves
- a big pinch asafoetida (hing) (optional)
- 1 medium onion (finely chopped)
- 2 medium zucchini (cut into 1/2 inch pieces (about 1.5 - 2 cups))
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- salt (to taste)
- 1 teaspoon amchur powder (dry mango powder) ((or lemon juice))
- 2 tablespoons coriander leaves (cilantro)
Method
- Wash and cut zucchini into 1/2 inch long pieces.
- Heat the coconut oil in a pan on medium heat. Add cumin seeds let them crackle.
- Then add ginger-garlic paste, green chilies, asafetida, curry leaves, and saute for 30 seconds till the raw smell of ginger-garlic disappears.
- Add chopped onions and cook until they soften.
- Next, add chopped Zucchini, turmeric powder, coriander powder, garam masala, and salt. Mix everything well.
- Cover and cook over low heat for 3-4 minutes till fork tender. Stir in between (I didn't add any water). Zucchini contains 95% of water hence no need to add extra water while cooking.
- Once zucchini is cooked add amchur powder, coriander leaves, mix well and serve this easy Indian style zucchini sabzi or zucchini masala hot with roti, paratha, or rice.
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.
