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Zucchini Curry

- submitted by Dahlia on 09-16-2008 

(Zucchini Sabzi, Zucchini Kurma, Korma)


  • Zucchini - 2
  • Onion - 1 (finely chopped)
  • Tomato - 2 (finely chopped or pureed)
  • Ginger garlic paste - 1 tbsp
  • Green Chillies - 2 (finely chopped)
  • Coriander-cumin powder - 1 tsp
  • Chilly powder - 1 tsp (or as needed)
  • Turmeric powder - 1/4 tsp
  • Garam Masala - 1/4 tsp
  • Mustard seeds - 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Cilantro - for garnish
  • Salt - as needed
  • Oil - 2 tbsp


  1. Chop the zucchini into big chunks. Heat 1 tbsp of oil in a pan and shallow fry the pieces. Keep it aside.
  2. Remove the zucchini pieces from the pan, add an additional tbsp of oil and splutter the mustard and cumin seeds.
  3. Saute the onions with the green chillies for 10 minutes until they turn nice golden brown.
  4. Add the ginger garlic paste and fry for a minute.
  5. Add the tomato pieces/puree and let the mixture cook for at least 10 minutes until the tomatoes are pulpy.
  6. Add all the dry spice powders- chilly powder, coriander-cumin powder , turmeric powder, garam masala powder and salt.
  7. Add the zucchini pieces and required water. Bring the gravy to a boil.
  8. Simmer the gravy till oil floats on top. Check for seasoning and adjust if needed.
  9. Finally, add finely chopped cilantro and switch off. Serve hot with any roti varieties or rice. 


  • You can also roast 3 tblsp of grated coconut, make a fine paste of it and add to the gravy. This gives nice thickness and taste to the curry. (Here is Ivygourd curry made in a similar way.)


  • Another variation is to add 1/2 cup of coconut milk to the gravy at the end and just heat it through.
  • You can also substitute zucchini with other vegetables like ivy-gourd (tindoora, kovakai) or any dried beans (Lima beans, kidney beans, butter beans etc).

Other recipes with squash varieties

Acorn Squash Poriyal Spaghetti Squash Halwa Yellow Squash Kurma Yellow Squash Raita
See more...

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Comments (1 - 30 of 31)

Person Carsten   (August 24, 2015)
What about curry leaves?
Person Dahlia (S.I.R. Author)   (August 25, 2015)
Add it along with the onions, if desired.
Person Susan   (November 4, 2014)
This recipe was easy to make, and very authentic tasting. My whole family loved it, and said it rivaled our favorite indian restaurant's food. But just a word of warning, If you have never toasted seeds before, leave the cover on your pan when they start to warm. I had a seed that popped out of the frying pan, burning my eyelid.
Person Dahlia (S.I.R. Author)   (November 7, 2014)
Thank You.
You are right about toasting seeds. Cover the pan till the popping stops.
Person Randy   (August 16, 2014)
can i use kulumbu masala instead of garam?
Person Dahlia (S.I.R. Author)   (August 17, 2014)
Yes you can.. It will give a slightly different flavor.
Person Dahlia (S.I.R. Author)   (August 17, 2014)
Yes you can.. It will give a slightly different flavor.
Person Chika   (June 18, 2014)
Hi! I'm thinking about trying this recipe tomorrow. Can I use a tinned tomato instead of tomatoes and water? Also do you think lentil beans work as well? Thanks for your advice!
Person Dahlia (S.I.R. Author)   (June 18, 2014)
Sure you can use tinned tomato. You can also use lentil beans.
Person Chika   (June 18, 2014)
Great! I'm gonna try this tonight! Thank you so much, from Japan :)
Person Dahlia (S.I.R. Author)   (June 19, 2014)
Person Naseeha   (June 1, 2014)
superb!it came out well
Person Dahlia (S.I.R. Author)   (June 6, 2014)
Person Anonymous   (September 20, 2013)
Very good, thank you!
Person Dahlia (S.I.R. Author)   (September 21, 2013)
Person Sulis   (August 15, 2013)
The best curry recipe I have ever come across online!!! In my household my partner has mastered cooking curries so I was very pleased and proud how I managed to cook this one. Ingredients and spices work very well together and I definitely recommend adding coconut milk.
Person Dahlia (S.I.R. Author)   (August 15, 2013)
Thank You :-)
Person Susan   (July 5, 2013)
Wonderful recipe! Thank you for posting. I threw in some coconut milk at the end. This added yet another nice layer of flavor. I can't wait to try this with other vegetables.
Person Dahlia (S.I.R. Author)   (July 7, 2013)
Great... coconut milk adds a nice creamy texture... try it with other veggies too.
Person Sheli   (June 18, 2013)
Thumbs up all around.
Person Dahlia (S.I.R. Author)   (June 19, 2013)
Thank You.
Person Sassenach   (June 9, 2013)
Just finished making this and it is so very yummy! Great if you are dieting.
Just one hiccup - "Corriander-cumin powder - 1 tsp" I didn't know if this meant 1/2 tsp of each, 1 tsp of each, or pick one and use 1 tsp?

Next time I am going to try it with coconut milk!
Person Dahlia (S.I.R. Author)   (June 10, 2013)
Thank You. You can find corriander cumin powder in indian grocery stores.. It is just 1/2 tsp of each. Try it with coconut milk for a creamier sauce. If you like a tangy sauce, add some beaten plain yogurt to the gravy. Yummy!!
Person Rads   (April 25, 2013)
hii..first time here..tried dis recipe yesterday..came out Yummm..thnx !!
Person Dahlia (S.I.R. Author)   (April 30, 2013)
Do try other recipes too and give ur comments.
Person vani naidu   (March 11, 2013)
thank you. it turned out nice and simple.
Person Dahlia (S.I.R. Author)   (March 12, 2013)
nice to know that..
Person Jo Thomas   (September 10, 2012)
this is the first time I am writing a comment...I tried this recipe and it came out super..........My hubby loved this.I will make it again....Thank u so much for this recipe....
Person Dahlia (S.I.R. Author)   (September 10, 2012)
Thats great.. Try out more new recipes...
Person juju   (May 23, 2012)
looks great can't wait to try it

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Old Comments

Comment by Drew A
             This is fantastic. Easy to put together and tastes great. A Winner!
Reply :-
             Thank You.

Comment by Prathima D

             I have tried many recipes with Zucchini but nothing tasted as good as this. Previously I have done Dal and my husband completely disliked, as much as never wanting to eat Zucchini again. But I prepared this recipe yesterday and he didnt even have a clue it was made with Zucchini :)

Never knew that such a wonderful Indian curry can be prepared with this vegetable. Thank you for sharing it!!

I am having the curry with rice for lunch now and enjoying each and every spoonful of it :) its just yummmm

Reply :-
          Thank you so much. I'm glad both you and your hubby enjoyed it.

Comment by Daniela L
        Third time I tried this recipe, this time it does look like the picture, I decided to put all the mix in the blender, put it back on the pan and added the zucchini. Feels less chunkier and super delicious. Thanks!
Reply :- 
        That's a great idea. Cooking is all about creativity and personal choice.

Comment by kayla schwarz
         Hi, how many servings does this typically make?
Reply :-

Comment by T R Black

         Very tasty. I followed your recipe exactly, where possible. I used this dish over basmati rice as an accompaniment to a whole Tandoori chicken baked in my clay pot.
         However, I have no idea what you mean by "shallow fry." I grilled the zucchini, basted with olive oil. You call out every ingredient, yet you don't specify the amount of water or why any should be added (mine didn't need any). I like the idea of adding coconut, but you don't specify the type (like shredded unsweetened) or mention how to fry it or how to create a paste (more ingredients?). Remember the name of the site: Simple Indian...can be made even by first timers. You must supply all details and assume nothing.
         Finally, mine came out far redder than your picture. The only element that would turn it orange like your photo would be a lot more turmeric than specified.
         I would appreciate any insights into these quandaries.
Reply :-
       Hi Black, Thank you for taking the time to give your feedback. I'm glad you liked the recipe.
       By "shallow fry", I meant pan frying. Grilling is an excellent choice too.  About the quantity of water, I generally dont specify an exact measurement for gravies. Indian curries are very versatile. Some people like a thinner gravy while others may like it thicker. Some people prefer to make a thinner gravy to go with rice and a thicker gravy to go with bread varieties.  It's purely personal choice. That's the reason I have mentioned as "required " water.
       Regarding coconut, you can find grated coconut in the frozen section of any Asian or Indian stores. You can also use shredded unsweetened coconut. Just dry roast it on a low flame till it turns golden brown. Make a fine paste of it with some water in a blender or indian mixie and add to the gravy. The gives a rich brown color to the gravy.
       About the gravy color, some chilly powders are bright red (eg: kashmiri chili powder) whereas others are orangish. The colour of the final curry depends on the type and brand of chilly powder used. Whatever you use, the taste is going to be the same.
       Please do ask if you have any more doubts.

Comment by ani sri
         wat is cumin...for where v can get it.....
Reply :-

        Cumin is Jeera.

Comment by Prige Gunashekar
         What can we eat with yellowsquash curry and zucchini curry
Reply :-
        You can have it with rice, chappatti or dosa.

Comment by Tobias @T and Tea CakeHi
         Great recipe! All those spices give it such a complex, warm flavour!
I referred to it in my post about zucchini:

Reply :-
        Thank you Tobias. Thanks for referring in your blog. You have a good collection of recipes in your blog and I must say you are a good photographer.

Comment by Mamta Mithal
         So simple and tasty! I revised the recipe a bit by adding a bunch of baby squashes (zucchini, patty pans and baby gem squashes). My hubbie who is not a squash fan at all thoroughly loved this! Thank you very much! Trying the Cauliflower curry this evening and cant wait!
Reply :-
        Thats great!!! Waiting for your comments of cauliflower curry too.

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