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zucchini curry (turai ki sabzi)

Zucchini Curry (Instant Pot and Stovetop)


  • Author: My Heart Beets
  • Yield: 2-3 1x
  • Cuisine: Indian

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

  1. Combine all of the spices in a bowl and set aside for now.
  2. 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.
  3. Secure the lid, close the pressure valve, and set the cook time to 1 minute at high pressure.
  4. Quick release pressure.
  5. Add 2 tablespoons cream and mix well.
  6. Garnish with cilantro and serve.

Stovetop:

  1. Combine all of the spices in a bowl and set aside for now.
  2. 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. 
  3. Once the onion masala melts, add the zucchini and mix well, then add the spices and mix well. 
  4. 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. 
  5. 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.