Are you wondering what to make with fresh zucchini (courgette)? Try this simple, healthy Indian-style zucchini stir-fry, which is ready in under 20 minutes with just a few ingredients. Also, check out my Asian-inspired zucchini stir-fry. The preparation is very simple, but it results in an incredibly delicious dish that pairs very well with chapatis, roti, or basmati rice and dal tadka. This is a dry or semi-dry preparation. If you prefer a curry style, add 1 large finely chopped tomato and frozen green peas. You can also stir in coconut milk to make a creamy zucchini curry. If you are looking for more ideas with zucchini, then check out these Indian zucchini recipes.
Carrot Zucchini Paratha Zucchini Dal Zucchini Raita Zucchini Besan Sabji Zucchini Pakoda
Ingredients
Gather all the ingredients required for this easy zucchini ki sabji.
Fresh zucchini: 2 medium zucchini squash cut into ½ inch pieces (about 1.5 cups). Garlic and Ginger: Use freshly minced, finely chopped, or homemade ginger garlic paste. Onion: I used the red onions, you can use any variety. Green chili: I used 2 Thai chilies. You can skip and add red chili powder instead. Curry leaves: These are optional and are added to enhance the flavor. Oil: for cooking Herbs: I used freshly chopped coriander leaves. Spices: I used cumin seeds, turmeric, coriander powder, and garam masala. Lemon juice: Use fresh lemon or lime juice whenever possible, or substitute with amchur powder (dry mango powder) for a tart flavor.
How to Make Indian Zucchini Sabzi
Wash and cut zucchini into ½-inch long pieces. Heat the coconut oil in a pan on medium heat. Add cumin seeds and let them crackle. Then add ginger-garlic paste, green chilies, asafetida, and curry leaves, and saute for 30 seconds till the raw smell of ginger-garlic disappears. Add chopped onions and cook until they soften. Next, add chopped zucchini, turmeric powder, coriander powder, garam masala, and salt. Mix everything well. Cover and cook over low heat for 3-4 minutes until the zucchini is fork-tender, stirring occasionally. (I didn’t add any water.) Since zucchini contains 95% water, no extra water is needed during cooking. Once the zucchini is cooked, add amchur powder, and coriander leaves, mix well, and serve this easy Indian-style zucchini sabzi or zucchini masala hot with roti, paratha, or rice.
Expert Tips
Zucchini needs to be fresh and firm. Also, check its taste before cooking it; some might be bitter. Diced Zucchini should be of equal size, and should not be too thick or thin. Zucchini contains 95% water, so there is no need to add water while cooking. Cook it on a low flame.
Variations
You can skip the onions in this recipe, but the sabzi tastes better with them. For a curry style, you can add tomatoes. You can replace zucchini with bottle gourd (lauki) or ridge gourd for a similar dish.
Make-Ahead & Storage
To Make-Ahead: Prepare the zucchini, onion, ginger, and garlic up to 1 day in advance and store them separately in airtight storage containers in the refrigerator until you are ready to cook. To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To Freeze: I do not recommend freezing as the zucchini gets soggy after thawing. But if that doesn’t bother you, please feel free to seal the leftovers in a freezer-safe airtight container for up to 1 month. Thaw fully before reheating. To Reheat: Reheat on a stovetop in a pan with a tablespoon of water or microwave until warm.
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