Zucchini Sabzi or Zucchini Masala is an easy and quick indian style stir fry recipe made with zucchini, onions and few spices in less than 20 minutes.This is vegan, gluten free ,keto and low carb recipe.
When you have excess zucchini at home and thinking what to make out of these, this Indian style zucchini stir fry is easy and must try recipe.
You can also try my other Indian Zucchini recipes like Zucchini Carrot Paratha ,Zucchini Besan Sabzi ,Zucchini Dal and Zucchini Pakoda.For more Zucchini recipes check Indian Zucchini recipes collection from my blog.
If you are on a Keto or Low Carb Diet.Checkout Keto Indian Food Recipes Collection.
HEALTH BENEFITS OF ZUCCHINI
Zucchini, a summer squash, is a member of the cucumber, gourd family. This green vegetable has a bunch of benefits, rich in several vitamins, minerals, and other beneficial plant compounds which is well known to reduce weight, improving digestion, slowing aging, rich in antioxidants.
Check for more about zucchini and its health values here.
WHAT TO SERVE WITH ZUCCHINI SABZI?
Zucchini Sabzi can be served with roti, chapati ,hot rice or quinoa.
TIPS & VARIATIONS TO MAKE PERFECT ZUCCHINI SABZI
1.Zucchini needs to be fresh and firm.Also check the taste of zucchini before cooking it, some of them might be bitter in the taste.
2.Zucchini chunks should not be too thick or too thin.
3.You can skip onions in this recipe, but sabzi tastes better with onions.
4.Zucchini contains 95% of water hence no need to add water while cooking, cook it on low flame.
5.Zucchini can be replaced with bottle gourd/lauki
HOW TO MAKE ZUCCHINI SABZI|INDIAN STYLE ZUCCHINI STIR FRY STEP BY STEP
Wash and cut zucchini into 1/2 inch long pieces.
Gather all the ingredients required for zucchini sabji
Heat a pan or kadai with some coconut oil and add cumin seeds let them crackle.
Then add ginger garlic paste, green chilies, asafoetida ,curry leaves and saute for 30 seconds till the raw smell of ginger garlic disappears.
Add onions and saute till they turn light brown in color.
Add chopped Zucchini chunks ,turmeric powder ,coriander powder ,garam masala ,amchur and salt. Mix everything well.
Cover the pan with lid, let it cook on the low flame till it is little bit tender for 3-4 minutes. Stir in between.(i dint add any water).Zucchini contains 95% of water hence no need to add water while cooking
Once zucchini is cooked garnish with coriander leaves and serve this easy zucchini sabji or zucchini masala hot with roti, paratha or rice.
CHECKOUT OTHER CURRY RECIPES
ZUCCHINI SABZI|INDIAN STYLE ZUCCHINI STIR FRY RECIPE CARD
★ DID YOU TRY THIS RECIPE? Don’t forget to give a ★ rating. Just click on the stars in the Recipe Card to rate
Zucchini Sabzi|Indian Style Zucchini Stir Fry
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 large zucchini ,cut into 1/2 inch long pieces (about 1.5 cups)
- 2 teaspoon coconut oil
- 1/2 teaspoon cumin (jeera) seeds
- 1 tablespoon ginger garlic paste
- 2 green chillies, finely chopped
- 1 sprig curry leaves
- a pinch asafoetida (hing)
- 1 medium onion, finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon amchur powder (dry mango powder)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- salt to taste
- 1 tablespoon coriander leaves (cilantro)
Instructions
- Wash and cut zucchini into 1/2 inch long pieces.
- Heat a pan or kadai with some coconut oil and add cumin seeds let them crackle.
- Then add ginger garlic paste, green chilies, asafoetida ,curry leaves and saute for 30 seconds till the raw smell of ginger garlic disappears.
- Add onions and saute till they turn light brown in color.
- Add chopped Zucchini chunks ,turmeric powder ,coriander powder ,garam masala ,amchur and salt. Mix everything well.Cover the pan with lid, let it cook on the low flame till it is little bit tender for 3-4 minutes. Stir in between.(i dint add any water).
- Once zucchini is cooked garnish with coriander leaves and serve hot with roti, paratha or rice.
Notes
- Zucchini needs to be fresh and firm.Also check the taste of zucchini before cooking it, some of them might be bitter in the taste.
- Zucchini chunks should not be too thick or too thin.
- You can skip onions in this recipe, but sabzi tastes better with onions.
- Zucchini contains 95% of water hence no need to add water while cooking, cook it on low flame.
- Zucchini can be replaced with bottle gourd/lauki
Nutrition
♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥
Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, check out my Instant Pot Recipes board on Pinterest.
Healthy and at the same time delicious. This one is a really must try. And what’s best is this is very easy to prep.
thank you glad you liked it:)
Tried it my family loved it
Thank you
Really great! And next time I get to an Indian grocery store I’m going to try this recipe with sabzi!–now that I finally understand what I would do with it. 🙂
thats awsome let me know how it turns out.
Loved it
Thank you
Easy and new style of making zucchini ,loved it
Thank you 🙂