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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 4
Calories 138kcal
Author Bhavana Patil


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:


Instant Pot Method:

  • Wash and cut 2-3 zucchini lengthwise, and then into half-moon pieces (around 3-3.5 cups).
    step to dice a zucchini collage
  • 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.
    step to saute ginger garlic and onion collage
  • 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.
    step to cook tomatoes and zucchini collage
  • 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.
    step to add cream and cilantro to zucchini curry
  • 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.



  • 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.


Calories: 138kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Sodium: 56mg | Potassium: 505mg | Fiber: 3g | Sugar: 6g | Vitamin A: 803IU | Vitamin C: 31mg | Calcium: 40mg | Iron: 1mg