Tender summer squash smothered in a rich and creamy masala sauce! This recipe is the most exciting thing to ever happen to zucchini!
Easy Zucchini Curry
We’re tossing thick zucchini slices, a handful of spices, and onion masala in an instant pot and setting the cook time to ONE minute. Adding a touch of cream. And then eating a dish that is sure to provide the most thrilling zucchini experience you’ve ever had.
I’m not exaggerating. Not even a little bit. This is absolutely the best and most amazing zucchini curry recipe in existence… (I’m like, 99.899 percent sure of that).
“Excellent! Found myself scraping remaining sauce from the bottom of the pot to make sure none of the deliciousness went to waste, lol!”
SJ
What is Zucchini Curry?
My recipe for zucchini curry (courgette curry), also known as turai ki sabzi or toriyan, is made with spices that really complement the natural sweetness of zucchini. Spices like tangy amchur (dried green mango powder), Roasted Cumin Powder, and spicy cayenne infuse this porous squash that basically begs to be seasoned.
As the squash cooks, it becomes tender (not mushy) and releases its water into the curry while absorbing all the wonderful masala flavor that goes into this dish. What we’re left with are concentrated sweet zucchini slices floating around in a creamy masala that is packed to the brim with flavor.
There is no other zucchini recipe quite like this.
Should I Peel the Zucchini First?
Depends on who you ask, lol.
I often text my parents with photos of new recipes. Shortly after texting a photo of this dish, my dad immediately replied asking why I didn’t peel the zucchini. When making zucchini sabzi, you typically peel the zucchini first.
I’m a (food) rebel (just let me pretend) and I like my zucchini with the peel on. Why don’t I peel it? For the same reason that I don’t grate potatoes when making Aloo Tikki. There’s just no need.
You really can’t taste the peel… like, at all. It doesn’t affect the texture of the dish either. If anything, I think the green color makes the dish look prettier. This zucchini curry actually looks like it’s made with zucchini; your family and friends won’t have to play the “guess the vegetable” game at dinner time.
We don’t have to do things just because things are done a certain way, you know? That said… when I make this for my dad, I will absolutely peel the zucchini first, lol. So if you are making this for your traditional Punjabi father/relative, maybe just peel it, okay? 😂
I know zucchini has a reputation for being a bit bland, a bit boring. But let’s please take a quick break from hiding it in bread or pretending like it’s spaghetti.
The key to making zucchini shine is to highlight its natural sweetness and tender bite. And despite being smothered in a well-spiced masala sauce, zucchini really does hold its own in this curry.
Zucchini Curry (Instant Pot and Stovetop)
Zucchini Curry (Instant Pot and Stovetop)
Ingredients
Spices
- 1 teaspoon paprika or Kashmiri chili powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon salt
- ½ teaspoon fennel powder
- ½ teaspoon amchur dried green mango powder
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne use less if you don’t want it to be spicy
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- ⅛ teaspoon hing
- 1 ½ pounds zucchini sliced lengthwise and then cut into 1-inch half-moon chunks
- ¼ cup frozen onion masala
- 3 tablespoons water
Add later:
- 2 tablespoons heavy cream
- Cilantro garnish
Instructions
Instant Pot
- Combine all of the spices in a bowl and set aside for now.
- Press sauté, add oil and once it’s hot, add cumin seeds. When the cumin seeds turn brown, add hing and stir, then add zucchini, water, onion masala, all of the spices, and mix well.
- Secure the lid, close the pressure valve, and set the cook time to 1 minute at high pressure.
- Quick release pressure.
- Add 2 tablespoons cream and mix well.
- Garnish with cilantro and serve.
Stovetop:
- Combine all of the spices in a bowl and set aside for now.
- Add the oil to a dutch oven over medium heat and once hot, add cumin seeds. When the cumin seeds turn brown, add hing and stir, then add ½ cup water (cooking on the stovetop calls for more water) and onion masala and saute until the onion masala melts.
- Once the onion masala melts, add the zucchini and mix well, then add the spices and mix well.
- Add an extra ¼ cup of water then cover and cook for 3-4 minutes. Remove the lid and simmer for around 5 minutes, or until the zucchini is tender to your liking.
- Add cream, stir, garnish with cilantro.
Notes
- turai can refer to several different types of squash/gourds. This recipe has only been tested with zucchini.
- It’s always a good idea to gather spices together before cooking but in this recipe, it’s necessary to do so in order to prevent burning as step 2 moves very quickly.
- If you don’t have or don’t want to use heavy cream, you can use ghee instead. It’ll be a bit spicier but it’ll still taste good! I do prefer it with the cream though.
- Roasted cumin powder is very different in flavor from regular cumin. If you don’t have this, it’s easy to make and adds a really unique flavor to recipes.
Sue says
I’m super excited to try this! If I am making it for someone who is dairy free, would coconut cream work in place of the heavy cream? Or would it be better to use something like cashew cream instead?
Sue says
Ooh, never mind, I see some comments down thread that use coconut or cashew cream!
Uma says
Excellent recipe indeed! I was looking for a good recipe of zucchini and I found one! Thanks Ashley! Please do check my web site Ashley- cookingwithuma.com
Thanks,
We must support each other!❤️
Donna says
I love this recipe and have made it several times. Today I tried it with yellow crookneck squash because I have an abundance in my garden. It was even better than the zucchini version.
Ashley - My Heart Beets says
Donna, happy to hear that you like the zucchini curry so much! Thanks for letting me know how it turned out for you with the yellow squash! 🙂
MommaDuck says
Oh my oh my this is so super good!!! This is the third recipe I’ve tried from here after making onion Masala, and I don’t know how I’m going to be able to go back to making and eating anything else. Putting this together in the instant pot is almost easier than making a sandwich.
I’ve made this twice now. The first time I made it, I used grapeseed oil to cook it with. Today I was utterly shameless and made it using Ghee. I regret nothing, except maybe the weight gain.
I’ve got this recipe just in time since zucchini is coming on in everyone’s gardens right now, and soon people will have so much of it that they’ll be giving it away. At that time of year I have friends who load me up until the only thing I know to do with it is freeze it. No more! I’ll be making this until there is no more zucchini available, and then I’ll be going into withdrawals (or finding another yummy recipe from this site).
Seriously, Make onion masala. Make double batches of it. Make lots of double batches of it, because if you do, recipes like this will take no time to make. To be able to toss something like this together in 10 minutes makes all the time making a freezer full of onion masala all worthwhile.
Hats off to the wonderful artist who created this recipe, and the onion masala which makes all of it so easy to do! I only wish I had have had this decades ago when I was a young mother trying to cook for a hungry going child and an even more ravenous husband. I know this would have made them all very happy.
Ashley - My Heart Beets says
I’m loving your reviews! Thank you for taking the time to leave them 🙂 I’m so happy to hear that you like this so much – can’t wait to hear what you think of other recipes you try!
Shuchi says
Can i use yelliw summer squash in a place of zucchini? This looks delicious but i dont have enough zucchini on hand to make.
Ashley - My Heart Beets says
Shuchi, yes I’m sure that’ll be just fine!
SJ says
Excellent! Found myself scraping remaining sauce from the bottom of the pot to make sure none of the deliciousness went to waste, lol! I didn’t have heavy cream so I subbed a spoonful of cream cheese and it worked perfectly.
Ashley - My Heart Beets says
SJ, that’s awesome! Happy to hear that you liked this so much 🙂
Sushma says
Very good taste.. we made double the quantity and it’s almost empty by the end of the day..
I replaced cayenne with Kashmiri red chili powder and heavy cream with homemade curd.
Ashley - My Heart Beets says
Sushma, that’s so great to hear! Thanks for letting me know how much you like this recipe 🙂
James Walker says
I’ve made this several times now. We eat it as a main so my wife gets sad that the original recipe is only for a couple of servings. Today I made it as a side for the tandoori wings. Thank you for yet another great dish!
Ashley - My Heart Beets says
I’m glad you and your wife like this recipe so much! Thanks for the reviews – they’re so nice to read 🙂
Sophie says
Excellent, even with ghee instead of cream. Will try it in the instant pot next time – I think I lost less moisture through the stove top version than I would have liked. 🙂 Thanks again Ashley!
Ashley - My Heart Beets says
Sophie, I’m so glad you tried and liked this! Thanks for letting me know how it turned out 🙂
Nagham says
Excellent recipe , I made it and it was pleasant to all. Thank you for sharing this recipe
Ashley - My Heart Beets says
Hi Nagham, that’s so great to hear 🙂 Thank you for letting me know how it turned out for you!