Come Learn How To Make Zucchini Curry infused with green peppers, tomatoes and topped with fresh mint leaves. This curry takes about 30 Minutes.
WHAT IS ZUCCHINI CURRY?
Dive into the delicious simplicity of Zucchini Curry, a comforting tomato-based dish beloved by many. With its basic ingredients and one-pot preparation, this Pakistani recipe is easy to make and perfect for a quick, satisfying meal. Among the recipes on the blog, it’s one of the easiest Pakistani vegetarian recipes—a great choice for anyone looking to add a flavorful veggie option to their menu. its mild spiced.
Zucchini, called "courgette" in some regions, is known as 'Toriyan' in Urdu, and its curry version is called 'torai ki sabzi.' Originally from India and now a staple in Pakistan, this curry is one of my favorite Pakistani main dishes recipes, alongside Aloo Palak, and Aloo Gobi.
What makes it even more special is that this is my mother's recipe, and we used to have it nearly every week while growing up.
WHY MAKE THIS RECIPE?
- It's an extremely easy recipe.
- It's flavorful.
- It's quick.
- It's a healthy recipe.
HOW TO CUT THE ZUCCHINI FOR THE ZUCCHINI CURRY?
Cut off the ends.
Start peeling the zucchini.
Cut in half by length.
Make the half moon.
Set aside.
Now start making the curry.
INGREDIENTS
- Onion- I used red onion but you are more than welcome to use white or yellow onions.
- Zucchini- should be washed, peeled and cut into half moons.
- Cumin seeds- The only whole spice in this recipe.
- Powdered spices- This will give warmth to the recipe.
- Green pepper- This will give the recipe subtle spiciness.
- Tomatoes- I used Roma tomatoes for this recipe.
- Olive oil- I used olive oil but you can any neutral oil.
- Ginger garlic paste- I used Homemade Ginger garlic paste but you can use store-bought.
HOW TO MAKE ZUCCHINI CURRY?
Add oil and onion.
Next add tomatoes and green peppers.
Add cumin seeds, ginger garlic paste, salt, and powdered spices.
Next add zucchini.
Serve it with a hot chapati.
Enjoy!
HOW TO STORE IT?
Store the Zucchini Curry in an airtight container in the refrigerator, where it will stay fresh for 3-4 days. For longer storage, freeze it for up to 1-2 months. When you're ready to enjoy it, thaw and reheat on the stovetop with 1 tablespoon of olive oil to bring it back to its freshly made flavor.
Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let's Make Zucchini Curry!!!
How To Make Zucchini Curry
Ingredients
- 3 zucchini washed, peeled, cut.
- ⅓ cup olive oil
- 1 medium onion thinly sliced
- 1 tsp cumin seeds
- 2 green peppers roughly chopped
- 2 medium tomatoes chopped
- 2 tbsp ginger garlic paste
Powdered spices
- 1 tsp turmeric powder
- a pinch red pepper flakes
- 1 tsp kosher salt or as needed
Instructions
- In a medium size pot, on medium heat, add oil, and let it heat up.
- Add onion, sauté until translucent.
- Now add tomatoes and green peppers and mix well.
- Add powdered spices, salt, cumin seeds, and mix well.
- Now add ginger garlic paste and mix well.
- Add zucchini and mix well and let it cook for 5 minutes.
- Then cover the lid, turn the stove to medium-low heat.
- Let it cook for 20 minutes.
- Uncover and give it a good mix and make sure it's fully cooked.
- Turn off the stove.
- Serve it hot with a chapati.
- Enjoy!
Leave a comment & rate this recipe