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.
- 2 courgettes (peeled & chopped)
- 1 medium onion (sliced)
- 1⁄4 cup oil
- 1 small tomatoes (chopped)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon salt
- 1⁄2 teaspoon red chili powder
- 1⁄2 teaspoon coriander powder
- 1⁄4 teaspoon turmeric powder
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon garam masala powder
- 1 green chili (cut the tail)
- 3 drops lemon juice
- Fry the onions in the oil till they turn dark brown.
- 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.
- Add courgettes, mix & let them tenderize for 20 minutes on low medium heat.
- Now add garam masala powder & cumin seeds. Cover & let it cook for another 5 minutes.
- In the end add the green chili & lemon juice. Let it simmer for additional 2 minutes.
- Serve warm with naan, roti or chapati.
Easy to make, delicate flavors, nice texture and tastes great eaten straight out the refrigerator even after a few days storage.
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.
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.