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).
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. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
