Zucchini Curry (Indian Courgette Curry) - Instant Pot

5 from 6 votes

Zucchini Curry (Indian Courgette Curry) - Instant Pot

Zucchini Curry is a creamy and delicious Indian Style curry made with zucchini that are infused with spices and extremely easy to make in an Instant Pot Pressure Cooker or stovetop in less than 20 minutes.

Course Main Course

Cuisine Indian

Keyword Courgette Curry, instant pot zucchini curry, zucchini curry

Diet Gluten-Free, Low Carb, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Calories 138kcal

Author Bhavana Patil

Equipment

Instant Pot/Pressure Cooker

Ingredients

Measuring cup used 1 cup = 250 ml

2-3 medium zucchini (courgette) sliced lengthwise and then cut into 1-inch half-moon pieces (about 3-3.5 cups)
2 tablespoon olive oil
1 teaspoon cumin (jeera) seeds
1 tablespoon ginger and garlic minced
1 green chili finely chopped
1 medium onion finely chopped
2 medium tomatoes finely chopped or 1 can 8 oz tomato sauce (about 1 cup) or crushed tomatoes
½ cup water
salt to taste
2 tablespoons coconut cream or fresh cream, cashewnut cream (optional but recommended)
1 tablespoon lemon juice
2 tablespoons cilantro (coriander leaves)

Dry spices:

½ teaspoon turmeric powder
½ teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon garam masala

Instructions

Instant Pot Method:

Wash and cut 2-3 zucchini lengthwise, and then into half-moon pieces (around 3-3.5 cups).
Press SAUTE on Instant Pot. Add oil to the POT. Once hot, add cumin seeds, let them splutter.
Then add minced ginger and garlic, green chili, Saute for 15 secs.
Add chopped onions. Saute till it turns light brown in color.
Next add tomatoes, dry spices like turmeric powder, red chili powder, coriander powder, garam masala powder, salt and cook for 2 more minutes till the tomatoes turn soft.
Then add all zucchini pieces, water, and mix well. Make sure to Deglaze the pot, scrape any spice that is sticking to the inner pot in order to avoid the BURN alert.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 1 minute.
When the instant pot beeps, do a Quick Release (QR).
Lastly, remove the lid away from you, add coconut cream or fresh cream and squeeze lemon juice, garnish with cilantro.
Zucchini Sabji (Courgette curry) Instant pot recipe is ready, serve hot with chapatis, roti & parathas.

Stovetop Pot Method:

Follow the same process mentioned above for Instant Pot. Cover Kadai with a lid and cook till zucchini gets soft takes 5-6 minutes. Do stir once or twice in between. Once zucchini is cooked, add cream, lemon juice and garnish it with cilantro. All the other steps remain the same.

Video

Notes

Zucchini needs to be fresh and firm. Also, check the taste of zucchini before cooking it, some of them might be bitter in taste.
Zucchini chunks should not be too thin else small zucchini pieces will get mashed in the pressure cooker.
Zucchini can be replaced with bottle gourd/lauki.
You can also add green peas in this recipe.
You can also add 1 cup of coconut milk at the end and simmer for few minutes to make delicious Zucchini coconut curry.
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. If using an 8 qt or a newer model of the instant pot which is more sensitive to burn issues, add an extra ¼ cup of water before pressure cooking.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition