Zucchini Curry

- Submitted by Dahlia

(Zucchini Sabzi, Zucchini Kurma, Korma)

Zucchini Curry or the Indian style Zucchini sabzi is a tomato based semi gravy dish that is a very good combination with Indian roti varieties or even rice. People living abroad get this vegetable in plenty. Though many other dishes are made in other parts of the world, this Indian style curry is another great option to try. 

Zucchini is a vegetable that belongs to the squash family. It is quite similar to bottlegourd or pumpkin that is used commonly in India. Hence I tried this sabzi is the same way the other sabzis are made. The curry turned out to be delicious. Please gives this a try the next time you buy Zucchini.

Recipe for Zucchini Curry

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients

• 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
• Red Chili 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

Method

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

Detailed Steps to make Zucchini Curry

Wash the zucchini, trim the edges and chop into big chunks.

Heat some oil in a pan/ kadai and shallow fry the pieces until it turns golden brown. Remove and keep aside.

Add an additional tbsp of oil and pop the mustard seeds and cumin seeds. Saute the onions with the green chillies until the onions turn golden brown.

Add the ginger garlic paste and fry for a minute. After that add the chopped tomato and let the mixture cook until the tomatoes become soft.

Add all the dry spice powders: red chili powder, coriander-cumin powder , turmeric powder, garam masala powder and salt.

Add the zucchini pieces and required water. Bring the gravy to a boil.

Simmer the gravy till oil floats on top. Check for seasoning and adjust if needed. Finally, add finely chopped cilantro and switch off. Serve hot with any roti varieties or rice. 

Variation

• 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. I usually prefer these variations with coconut when I need some extra gravy to serve the curry with white rice. The coconut milk gives a creamy touch to the curry.

Serving Zucchini Curry

• I served this curry with chapatti. It can also be served with pulka, naan or puri.
• As I have mentioned in the 'Variation' section, I also like to use this curry with rice.

More Zucchini Recipes

Zucchini Sambar	Zucchini Dal	Zucchini Cucumber Pachadi	Zuccini Chutney
See more...

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

-Prathima.
 
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 :-
    2-4

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: http://tandteacake.blogspot.com/2011/09/zucchini-pan-stew.html

Cheers,
Tobias
 
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.