Zucchini Masala Curry

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Blogging Marathon# 49: Week 3/ Day 2

Theme: One Vegetable – 3 Dishes

Dish: Gravy Curry — Zucchini Masala Curry

After yesterday’s dry curry with zucchini, today I have a gravy curry that goes really well with rotis and even rice. I remember the first time I tried making this gravy curry for rotis couple of years ago. I didn’t have any other vegetable in the fridge except for some zucchini and I had to make something to serve along with rotis. So I made this curry with tomato puree and almond butter and it came out creamy and delicious. It has become one of my favorite go-to roti side dish or even rice and has been on the rotation ever since.

I have tried few different ways to thicken the curry and make it creamy: I either add almond butter (or soaked and ground almonds or cashews) or some thick coconut milk. Apart from these vegan options, I have also used heavy cream or some whole milk or yogurt. So the options are endless to make this dish.

I usually keep the spices simple and use only garam masala and red chili powder, but you can amp up the spiciness with some ground cumin and coriander powders. I’ve occasionally added Kitchen King masala as well.

Zucchini is a blank canvas and is adaptable to just about any additions. To add some protein to the dish, green peas, cooked chickpeas, paneer or tofu can be added.

[wpurp-searchable-recipe]Zucchini Masala CurryZucchini – medium, chopped, Green Peas, Onion – small, finely chopped, Tomato puree – (or use 2 medium ripe plum tomatoes), Cumin seeds, Ginger-garlic paste, Turmeric, Red Chili powder – (adjust according to taste), Almonds – soaked for 30 minutes and ground to paste (or use 1tbsp almond butter), Garam Masala, Salt, Cilantro – finely chopped, Heat 1tbsp oil in a saute pan; add cumin seeds and once the seeds start to splutter, add the onions and ginger-garlic paste. Cook till onions start turning golden, about 4~5 minutes.; Add the chopped zucchini, cover and cook till they are tender, about 10 minutes.; Add the green peas, tomato puree, turmeric, red chili powder and salt. Mix well and cook for 2~3 minutes.; Next add the almond paste (or almond butter) and enough water to get to desired consistency. Simmer for 3~4 minutes. Finally add the garam masala and cook for 1 more minute.; Garnish with chopped cilantro and serve with rotis or rice.; [/wpurp-searchable-recipe]

Print Recipe

Zucchini Masala Curry

Prep Time10 mins

Cook Time20 mins

Course: Side Dish

Cuisine: Indian

Servings: 4 Servings

Author: Pavani

Ingredients

• 1 tbsp Oil
• 1 tsp Cumin seeds
• 1 Small Onion, finely chopped
• 1 tsp Ginger-garlic paste
• 2 Medium Zucchini, chopped
• ½ cup Green Peas
• ¼ cup Tomato puree or use 2 medium ripe plum tomatoes
• ¼ tsp Turmeric
• ½~1 tsp Red Chili powder, adjust according to taste
• To taste Salt
• 2 tbsp Almonds, soaked for 30 minutes and ground to paste or use 1 tbsp almond butter
• ½ tsp Garam Masala
• 3 tbsp Cilantro, finely chopped

Instructions

• Heat 1tbsp oil in a saute pan; add cumin seeds and once the seeds start to splutter, add the onions and ginger-garlic paste. Cook till onions start turning golden, about 4~5 minutes.
• Add the chopped zucchini, cover and cook till they are tender, about 10 minutes.
• Add the green peas, tomato puree, turmeric, red chili powder and salt. Mix well and cook for 2~3 minutes.
• Next add the almond paste (or almond butter) and enough water to get to desired consistency. Simmer for 3~4 minutes. Finally add the garam masala and cook for 1 more minute.
• Garnish with chopped cilantro and serve with rotis or rice.