Zucchini Sabzi (or Sabji) is a quick and easy Indian stir-fry made with zucchini squash (courgette), onions, and a few spices in under 20 minutes. This zucchini dish is vegan, gluten-free, keto, and low-carb.
Are you wondering what to make with fresh zucchini (courgette)? Try this simple, healthy Indian-style zucchini stir-fry, which is ready in under 20 minutes with just a few ingredients. Also, check out my Asian-style zucchini stir-fry.
The preparation is very simple, but it results in an incredibly delicious dish that pairs very well with roti, paratha, instant pot white basmati rice, and dal tadka.
This is a dry or semi-dry preparation. If you prefer a curry style, add 1 large finely chopped tomato and frozen green peas. You can also stir in coconut milk to make a creamy Indian zucchini curry.
If you are looking for more ideas with zucchini, then check out these Indian zucchini recipes.
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Ingredients
Gather all the ingredients required for this easy zucchini ki sabji.
- Fresh zucchini: 2 medium zucchini squash cut into ½ inch pieces (about 1 ½ cups).
- Garlic and Ginger: Use freshly minced, finely chopped, or homemade ginger garlic paste.
- Onion: I used the red onions, you can use any variety.
- Green chili: I used 2 Thai chilies. You can skip and add red chili powder instead.
- Curry leaves: These are optional and are added to enhance the flavor.
- Herbs: I used freshly chopped coriander leaves.
- Spices: I used cumin seeds, turmeric, coriander powder, and homemade garam masala.
- Lemon juice: Use fresh lemon or lime juice whenever possible, or substitute with amchur powder (dry mango powder) for a tart flavor.
How to Make Indian Zucchini Sabzi
Wash and cut 2 medium zucchinis into ½-inch long pieces. This should yield approximately 1.5-2 cups.
Heat 2 teaspoons coconut oil in a pan on medium heat. Add ½ teaspoon cumin seeds and let them crackle.
Then add 1 tablespoon ginger-garlic paste, 2 green chilies (finely chopped), 1 big pinch asafoetida (hing), and 1 stalk curry leaves, and saute for 30 seconds till the raw smell of ginger-garlic disappears.
Add 1 medium onion (finely chopped) and cook until they soften.
Next, add chopped zucchini, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon garam masala, and salt to taste. Mix everything well.
Cover and cook over low heat for 3-4 minutes until the zucchini is fork-tender, stirring occasionally. (I didn't add any water.) Since zucchini contains 95% water, no extra water is needed during cooking.
Once the zucchini is cooked, add 1 teaspoon amchur powder, and 2 tablespoons coriander leaves, mix well, and serve this easy Indian-style zucchini sabzi or zucchini masala hot with roti, paratha, or rice.
What to Serve with Zucchini Sabzi?
Zucchini stir fry pairs well with roti, chapati, instant pot steamed sona masoori rice, or instant pot quinoa along with cucumber raita and chickpea cucumber salad on the side.
Expert Tips & Variations
- Zucchini needs to be fresh and firm. Also, check its taste before cooking it; some might be bitter.
- Cut the zucchini into evenly sized pieces so it cooks evenly.
- Zucchini contains 95% water, so there is no need to add water while cooking. Cook it on a low flame.
- Leftovers can be stored up to 3 days in the fridge. I do not recommend freezing.
- Skip the onion if desired, but the sabzi tastes better with it. For a curry style, you can add tomatoes.
- Zucchini can be replaced with lauki (bottle gourd) or ridge gourd.
Zucchini Sabzi (Indian Style Zucchini Stir Fry)
Equipment
Recipe Video
Ingredients
- 2 teaspoons coconut oil
- ½ teaspoon cumin (jeera) seeds
- 2 green chillies finely chopped
- 1 tablespoon ginger garlic paste
- 1 stalk curry leaves
- a big pinch asafoetida (hing) optional
- 1 medium onion finely chopped
- 2 medium zucchini cut into ½ inch pieces (about 1.5 - 2 cups)
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- salt to taste
- 1 teaspoon amchur powder (dry mango powder) (or lemon juice)
- 2 tablespoons coriander leaves (cilantro)
Instructions
- Wash and cut zucchini into ½ inch long pieces.
- Heat the coconut oil in a pan on medium heat. Add cumin seeds let them crackle.
- Then add ginger-garlic paste, green chilies, asafetida, curry leaves, and saute for 30 seconds till the raw smell of ginger-garlic disappears.
- Add chopped onions and cook until they soften.
- Next, add chopped Zucchini, turmeric powder, coriander powder, garam masala, and salt. Mix everything well.
- Cover and cook over low heat for 3-4 minutes till fork tender. Stir in between (I didn't add any water). Zucchini contains 95% of water hence no need to add extra water while cooking.
- Once zucchini is cooked add amchur powder, coriander leaves, mix well and serve this easy Indian style zucchini sabzi or zucchini masala hot with roti, paratha, or rice.
Notes
- Zucchini needs to be fresh and firm. Also, check its taste before cooking it; some might be bitter.
- Cut the zucchini into evenly sized pieces so it cooks evenly.
- Zucchini contains 95% water, so there is no need to add water while cooking. Cook it on a low flame.
- Leftovers can be stored up to 3 days in the fridge. I do not recommend freezing.
- Skip the onion if desired, but the sabzi tastes better with it. For a curry style, you can add tomatoes.
- Zucchini can be replaced with lauki (bottle gourd) or ridge gourd.
Nutrition
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Anne
Perfect. Zero notes. This will be a new go to side dish.
Bhavana Patil
Thank you, glad you liked it.
Gen
Turned out amazing even without the powder and the fresh curry leaves! 10/10 new addition to our curry nights
Bhavana Patil
Hi Gen, I am glad you liked it.
Janet
Fabulous courgette curry, delicious. I didn’t have any curry leaves, but I used an Indian bay leaf, this worked great.
Bhavana Patil
Thank you Janet:) I am glad you liked it.
Jjjjjjjjjj
SO GOOD.
That’s all I will say.
Bhavana Patil
Glad you liked it.