Pakistani Style Turai Ka Salan (Courgettes Curry)

Total Time
Prep 5 mins
Cook 50 mins

Like many basic vegetable curries this recipe has it all. Only difference is I add lemon & garam masala powder at the end to give it a more aromatic flavor. You can also add meat in it after frying the onions & cook the meat along with tomatoes & spices till it gets done. Then add courgettes & follow the rest of the recipe.

Ingredients Nutrition


  1. Fry the onions in the oil till they turn dark brown.
  2. Then add tomato, ginger garlic paste, salt, red chili powder, coriander powder & turmeric powder. Saute the onion & tomato till the tomatoes become tender & the oil starts showing in the curry.
  3. Add courgettes, mix & let them tenderize for 20 minutes on low medium heat.
  4. Now add garam masala powder & cumin seeds. Cover & let it cook for another 5 minutes.
  5. In the end add the green chili & lemon juice. Let it simmer for additional 2 minutes.
  6. Serve warm with naan, roti or chapati.


Most Helpful

Easy to make, delicate flavors, nice texture and tastes great eaten straight out the refrigerator even after a few days storage.

Mr Sparkle March 16, 2011

I made this dish twice, and it turned out great each time. I made it according to the recipe, and it was just enough for my husband and me. The next time I doubled the recipe so we could have leftovers. This is great with paratha or rice. I will definitely make this often.

Radhika C. July 30, 2010

This was delicious! Craved a vegetarian Pakistani curry and this turned out to be an absolute winner. DH, who traditionally prefers meat curries, totally loved it. Before I could make the suggestion, he said this curry was going to stay on our menu for future lunches/dinners. Bint e Naeem, I can?t thank you enough for sharing. Look forward to more winning recipes from you! I doubled the recipe, so: I made it out of 3 zucchinis, but would make it out of 4 next time. The zucchinis when cooked do shrink in size and integrate into the curry. 2 medium onions 1 large tomato (or 2 small ones) salt remains the same (1 teaspoon) I kept the chilli powder at ½ teaspoon as well 1 teaspoon coriander powder Bit more than ¼ teaspoon haldi powder ½ teaspoon ground cumin Kept the garam masala same at a good half teaspoonful Green chilli was also kept at 1 (long slit) Same with 3-4 drops of lemon juice I also added ½ teaspoon brown sugar 3 zucchinis would serve 3 and 4 would serve 4, methinks.

Midnightfall December 09, 2015

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