First of all, add oil in a nonstick pan or in a dutch oven on medium heat. Once the oil is hot enough, add chopped onion and cook for 2 minutes.
After cooking onions for 2 minutes, add cumin seeds and ginger-garlic paste, saute for 30 seconds or until the raw smell of the paste goes away.
Now add tomato paste with ¼ cup of water. Mix well & keep cooking. In another 1-2 minutes the water evaporates, add cut zucchini. Add a little salt at this stage to help the squash to release water and cook further.
Cover the lid, lower the heat & cook for 3-4 minutes. After 4 minutes, open the lid & add spices. Adjust the salt. Mix well and cook for another 2-3 minutes.
Finally add the lemon juice and sprinkle chopped coriander. Enjoy this with roti, paratha, quinoa, or rice.
Garnish & serve
Serve with bread slices or Indian Roti or naan.
Veggie Chunks Curry