Name: Easy Zucchini Curry with Indian Spices
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 medium zucchini, diced (about 1 lb/450 g); 2 tbsp neutral oil; 1 tsp cumin seeds; 1 large onion, finely chopped; 1 tbsp ginger-garlic paste; 2 medium tomatoes, chopped (or 1 cup tomato puree); 1 green chili, slit (optional); 1/2 tsp turmeric powder; 1 tsp ground coriander; 1 tsp Kashmiri red chili powder (or 1/2 tsp regular); 3/4 tsp salt, to taste; 1/2 cup water; 1/2 tsp garam masala; 2 tbsp chopped fresh cilantro; 1 tsp lemon juice

Description

A quick, comforting Indian-style zucchini curry simmered with tomato, cumin, turmeric, and garam masala. Perfect for weeknights and pairs well with rice or rotis.

Ingredients

Scale

3 medium zucchini, diced (about 1 lb/450 g)

2 tbsp neutral oil

1 tsp cumin seeds

1 large onion, finely chopped

1 tbsp ginger-garlic paste

2 medium tomatoes, chopped (or 1 cup tomato puree)

1 green chili, slit (optional)

1/2 tsp turmeric powder

1 tsp ground coriander

1 tsp Kashmiri red chili powder (or 1/2 tsp regular)

3/4 tsp salt, to taste

1/2 cup water

1/2 tsp garam masala

2 tbsp chopped fresh cilantro

1 tsp lemon juice

Instructions

1. Heat oil in a wide pan over medium; add cumin seeds and let them crackle.

2. Add onion and sauté until golden, 5-6 minutes.

3. Stir in ginger-garlic paste and green chili; cook 1 minute.

4. Add tomatoes, turmeric, ground coriander, chili powder, and salt; cook until thick and glossy, 3-4 minutes.

5. Add zucchini and 1/2 cup water; toss to coat.

6. Cover and simmer until zucchini is tender but not mushy, 8-10 minutes.

7. Uncover; stir in garam masala, lemon juice, and cilantro; adjust salt.

8. Serve hot with steamed rice or rotis.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 150 kcal
Sodium: 380 mg
Fat: 9 g
Carbohydrates: 16 g
Protein: 4 g