Zucchini Recipe For Chapathi

This Indian-style Zucchini Curry recipe is creamy and delicious, made with Zucchini (courgette) that is infused with spices and extremely easy to make in an Instant Pot pressure cooker or stovetopin less than 20 minutes. Vegan, Gluten-free, and Low Carb/Keto Friendly.

I was inspired to try this zucchini curry recipe after making Lauki Curry (Bottle gourd Curry) in my Instant pot. It takes far less time and less monitoring than if you were to make it on the stovetop. I have also included the stovetop zucchini curry version below.

I have added coconut cream at the end, giving the curry a nice creamy texture, so do not skip it. You may also add full-fat coconut milk after pressure cooking and simmer for a few minutes. The flavors are just so incredible. You may also like the Indian dry version of Zucchini Stir Fry and Asian-style Zucchini Stir Fry.

Best Indian Zucchini Recipes To Try

I hope you give this easy vegetarian Zucchini Curry a try this Summer. Do not forget to comment back if you enjoyed the curry!

Next, add tomatoes, dry spices like turmeric powder, red chili powder, coriander powder, garam masala powder, and salt. Cook for two more minutes till the tomatoes turn soft.

Then add all zucchini pieces, and water, and mix well. Make sure to Deglaze the pot and scrape any spice sticking to the inner pot to avoid the BURN alert.

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Close the lid securely, and turn the vent to SEALING. Select thePRESSURE COOK/MANUAL (High Pressure)setting and set the cooking time to1 minute.

Follow the same process mentioned above for Instant Pot. Cover Kadai with a lid and cook till Zucchini gets soft, it takes 5-6 minutes.

Do stir once or twice in between. Add cream and lemon juice once Zucchini is cooked, and garnish it with cilantro. All the other steps remain the same.

Zucchini Aloo Jeera (zucchini And Potato With Dry Indian Spices)

You can also pair it with coconut rice, basmati rice, or quinoa. If you are on Keto/Low carb diet, serve it with cauliflower rice.

You can substitute coconut cream with cashew cream or heavy cream. You can also add coconut milk and simmer the curry until you get the desired consistency.

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Zucchini Besan Sabji, Indian Zucchini Recipes

Zucchini Curry is a creamy and delicious Indian Style curry made with zucchini that are infused with spices and extremely easy to make in an Instant Pot Pressure Cooker or stovetop in less than 20 minutes.

Calories: 138 kcal Carbohydrates: 11 g Protein: 3 g Fat: 10 g Saturated Fat: 3 g Sodium: 56 mg Potassium: 505 mg Fiber: 3 g Sugar: 6 g Vitamin A: 803 IU Vitamin C: 31 mg Calcium: 40 mg Iron: 1 mgZucchini Curry is a healthy & delicious Indian curried dish made with zucchini, peas, herbs and warming spices. It’s a simple & spicy dish but packs a punch when it comes to taste. If you’re looking for ways to add a zucchini dish to your menu or meal plans, this recipe is a good starting point. The dish is quite simple like this Zucchini Stir Fry but with profound Indian flavors.

Zucchini also known as Courgette is a summer squash. A lot of people get confused with zucchini and cucumber as they look similar. Both have high water content, but zucchini is one of those South American plants that now flourish across the globe.

Indian Style Stirfried Zucchini / Zucchini Sabji / Zucchini Curry

You‘ll find three varieties of this vitamin A and folate-rich vegetable. You have the regular dark green one. There is a light green variant in addition to the less common yellow zucchini that looks similar to yellow squash.

Zucchini curry as the name suggests, is a curried dish where chopped zucchini is simmered with onions, tomatoes and garam masala. This dish is not different from other Indian curries. But it is a mix of South Indian and North Indian styles.

You’ll find curry leaves and coconut milk (optional) for Southern cooking, blending in with Northern spices & herbs like Garam masala and kasuri methi.

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Tomatoes and onions provides the tang while the cumin & mustard seeds tempering provides the crunch. The ground spices add the much-needed flavor to balance out the bland tasting zucchini.

It is a fast-cooking dish & is ready to serve in 30 minutes or less. This curry travels well and makes a good lunchbox option.

Zucchini like other summer squash are bland tasting so I prefer to bring in natural sweet tones into the dish by adding some green peas. Also a basic tempering of curry leaves, cumin and mustard seeds infuse some warm flavors. However you are free to omit any of these ingredients in the tempering.

Zucchini Paratha Recipe, Paratha Recipes

This is a vegan dish and complements all your mains from chapatis to cooked grains. Another of those versatile recipes, this zucchini sabzi works well with the use of other vegetables, especially bell peppers, baby spinach and even broccoli.

On Occasions I prefer to use coconut milk to transform this zucchini curry into a creamy gravy that we usually ladle over cooked rice, quinoa or millets.

So, go ahead and turn your boring courgette salad into a steaming hot curry. And, yes, this curry stores well for 2 days.

Zucchini Paratha Recipe

1. For this recipe, you will need 250 grams (about half pound) Zucchini. Sometimes zucchini, just like cucumbers taste bitter due to toxic cucurbitacins. The most effective way to remove the bitterness from the veggie is to cut off the ends of the zucchini (¾ inch slice). Rub it for a few minutes against the other part until a white froth like substance comes out. Repeat this on the other end as well.

2. Rinse well and taste it. If you still feel bitter, then you may slightly scrape the skin. After all this if you still taste it bitter, then it is good to discard it.

I prefer to keep the skin. If you don’t like then you may peel and then cube them. But the curry turns completely mushy.

Pakistani Zucchini (courgette) Curry

3. Heat 1½ tablespoons oil in a pan on a medium heat. Add 1 pinch mustard (optional) and ½ teaspoon cumin seeds.

4. When the seeds begin to crackle, add 1 teaspoon chopped ginger, 1 chopped green chili and 1 sprig curry leaves. If you do not have curry leaves & green chilies, you may skip them. You can replace ginger with garlic. Saute them until a nice smell comes out for about a minute.

Note: Adjust the cook time to suit your taste. I prefer cooking them slightly softer but not mushy otherwise zucchini tastes very bland and will not absorb the flavors.

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11. Add ½cup green peas and 1 teaspoon dried fenugreek leaves (optional). If you have, do add fenugreek it adds a lot of flavor here.

12. I prefer to cover and cook for another 1 to 2 mins. If you don’t like very soft zucchini, stir fry after adding peas instead of covering the pan. Taste test and add more salt & garam masala if needed. For extra heat you may add some crushed black pepper. Sprinkle coriander leaves.

You can stir in ¼ to ½ cup coconut milk for gravy. Let the coconut milk become warm. Turn off the heat.

Zucchini Curry (indian Courgette Curry)

Simple, delicious and healthy curry made with zucchini, onions, tomatoes, spices and herbs. Serve it as a side with any Indian breads like roti or plain rice.

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about meI am excited to share this easy, healthy, and comforting Zucchini curry recipe. Even though I was preparing this dish for the first time, it hardly took 30 minutes to make. So you can imagine how easy it is! Check out my video...

Today I am sharing another savory recipe with Zucchini and Chickpea. One of my blog visitors had recently asked for a good way to prepare a dish with Zucchini. It is such a pleasure when I get a request like that from my visitors.

Zucchini Curry (instant Pot And Stovetop)

After all, with so many cooking options, it is easy to overlook some vegetables. Now that the winter is behind us, Zucchini is a prime option for the spring and summer months.

Zucchini is one of the very low-calorie vegetables. The outer skin is an excellent source of dietary fiber. So, be sure to buy organic zucchini and don't throw away the skin! Zucchini can be available all around the year, but they are at their best during the late spring and summer seasons.

Chickpeas make the perfect companion for Zucchini because Zucchini by itself does not offer much for protein. Chickpeas do exactly that! So you have a perfectly balanced diet. I used a variety of spices to make the dish come alive and you should try the same.

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The Indian-style zucchini curry was an absolute blast with rice and