30 min Zucchini Curry In Instant Pot/Stovetop
Try this zucchini curry cooked in Indian style, a perfect weeknight meal which happens to be a vegan, gluten-free, low in calorie and ready under 30 minutes. It is a one-pot curry, creamy in texture, and goes well with Indian flatbread, naan, or rice.
Equipment
- Dutch oven or nonstick pan
- Instant Pot
Ingredients
- 4 cup zucchini 4 medium size zucchini
- 1 cup onion chopped
- 1 tbsp ginger garlic paste
- 1 tsp cumin seed
- 1.5 tbsp cooking oil
- 2 tbsp tomato paste replace it with 2 medium sized chopped tomatoe
- 1 tsp red chili powder
- 1/2 tsp coriander powder
- 1/2 tsp kitchen king powder replace it with curry powder or garam masala
- 2 tbsp coriander chopped finely
- 1.5 tbsp lemon juice Freshly squeezed
- Salt as per taste
Instructions
Stovetop zucchini curry
- Always pick a small size of zucchini, as they are soft from the inside, with fewer seeds, and taste better. Cut them into the desired shapes like circle, half-circle, or cubes. I cut them in half circle.4 cup zucchini
- 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.1.5 tbsp cooking oil, 1 cup onion
- 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.1 tsp cumin seed, 1 tbsp ginger garlic paste
- Now add tomato paste with ¼ cup of water. Mix well and keep cooking. In another 1-2 minutes the water evaporates and tomato gravy is ready to add cut zucchini. Add a little salt at this stage to help the squash to release water and cook further.2 tbsp tomato paste, 4 cup zucchini
- Cover the lid, lower the heat and cook for 3-4 minutes. Check once in between and stir.After 4 minutes, open the lid and add spices like kitchen king powder (or curry powder), coriander powder, red chili powder, and adjust the salt. Mix well and cook for another 2-3 minutes.1 tsp red chili powder, 1/2 tsp coriander powder, 1/2 tsp kitchen king powder, Salt as per taste
- Finally, add the lemon juice and sprinkle chopped coriander. Check the level of consistency you like to have and switch off the flame. Enjoy this with roti, paratha, quinoa, or rice.2 tbsp coriander, 1.5 tbsp lemon juice
Instant pot zucchini curry
- Switch on the instant pot and press SAUTE mode. Once the screen shows HOT add oil and chopped onion. Cook for 2 mins.
- Once onion cooked for 2 minutes, add cumin seeds & ginger-garlic paste. Saute for 30 seconds or until the raw smell of garlic goes away.
- Add cut zucchini, tomato paste & water. DO NOT STIR. Close the instant pot's lid. CANCEL the SAUTE mode, and press PRESSURE COOKER mode. Cook on low pressure for 1 minute.
- Once the timer is over wait for 10 minutes and do Quick-release. Open the lid carefully.
- Add all the dry spices and adjust salt. Press the SAUTE mode again and cook for another 3-4 minutes. Zucchini releases a lot of water after pressure cooking. Further cooking will help in evaporating extra water.
- After 4 minutes add lemon juice and chopped coriander. Cancel the SAUTE mode and transfer the inner pot to the kitchen platform.Curry is ready to serve.
Notes
Tips
- Always pick small size zucchini. as they have softer seeds, more flavorful without any bitterness in the outer skin.
- Peeling outer skin is a personal choice.
- If you like to have spicier curry then adjust heat with cayenne pepper.
- Replace kitchen king powder with garam masala or curry powder. This will give a new flavor profile altogether.
- Try using bottle gourd in place of zucchini and you will end up having yummy bottle gourd curry.
- Along with zucchini, you can add other veggies like peas, potato, carrot, and cauliflower.
Nutrition
Calories: 97kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 1gTrans Fat: 1gSodium: 85mgPotassium: 486mgFiber: 3gSugar: 6gVitamin A: 539IUVitamin C: 27mgCalcium: 40mgIron: 1mg
Tried this recipe?Mention @thefitmealideas or tag #thefitmealideas. I would LOVE to see your creations!
