Zucchini Curry ( Indian Courgette Curry)
Zucchini Curry - also called as Courgette curry or torai ki sabzi is a plant based Indian curry. Its vegan and one pot dish.
Servings: 4
Ingredients
- 3 medium zucchini, cut to ⅛ inch half moon circles
- 2 medium onion, thinly sliced
- 2 medium tomato, cubed
- 1 green chili, finely chopped
- 1 inch ginger, finely chopped
- 4 garlic cloves, finely minced
- 1 teaspoon tomato paste (optional)
- ½ teaspoon turmeric powder
- ¼ teaspoon black pepper powder
- ½ teaspoon red chili powder or to taste
- 1 ½ teaspoon coriander powder
- ½ teaspoon garam masala
- 1 teaspoon cumin seeds
- salt to taste
- 1 tablespoon chopped coriander leaves
For Cashew Cream
- 10 whole cashew
- ½ cup hot water
Instructions
To make Cashew Cream -
- Soak 10 whole cashew in half cup of hot water for 20 minutes. After 20 minutes blend it till smooth and cream
Zucchini Curry -
- Heat a skillet and add cumin seeds and fry for 30 seconds. Add the thinly sliced onion and cook stirring often till onion turns soft and light golden.
- Add the green chili, ginger and garlic and saute for 1-2 minutes.
- Add the spices, black pepper and turmeric and mix until fragrant, about 30 seconds. If the mixture is dry, splash1 to 2 table spoons of water to prevent burning.
- Add the chopped tomato, tomato paste and salt and cook till tomatoes turn mushy.
- Add the sliced zucchini and coat them with the spice mixture. Cook till the zucchini turns soft and slightly mushy. It may take 12 – 15 minutes. You can also use the spatula to slightly smash the curry.
- Add the cashew cream, mix and check for salt. cook for 2-3 minutes and turn off the stove. Finally add some fresh coriander leaves and serve the curry with roti or rice.
Notes
Cook the onion till soft and pale. It gives so much flavor to the curry.
You can adjust the spices according to your taste.
You can replace cashew cream with ½ cup coconut milk.