Zucchini Sabzi | Zucchini Squash Stir Fry
Super quick and easy one-pot Zucchini recipe with a kick of Indian spices. This Zucchini Sabzi makes great summer night dinners.
Ingredients
For Stir Fry
- 3 medium Zucchini
- 1 large Yellow Squash, , optional
- 2 large Roma tomatoes
- ½ cup diced onions
- ¼ cup chopped Cilantro
- 3 tablespoons oil
- ¼ cup water
- 1 tablespoon ginger-garlic paste, , or grated ginger and garlic
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon Jaggery, , or sugar
- A squeeze of lemon juice
- Salt to taste
For tempering
- 2-3 whole Kashmiri dry chili, , optional
- ¼ teaspoon cumin seed
- ¼ teaspoon fenugreek seed
- ¼ teaspoon mustard seed
Instructions
- Wash, peel, and dice the squash and zucchini. Remove any hard seeds from the yellow squash. Dice tomatoes and onions.
- Heat oil in a large skillet or a wok on medium-high heat. Add dried chili, fenugreek, cumin, and mustard seeds. Once the mustard seeds start to pop, add diced onions. Cook onion until golden.
- Add tomatoes, turmeric powder, salt, and cumin-coriander powder to the skillet. Stir well and cook until tomatoes break easily and oil starts to separate.
- Add Kashmiri chili powder to the skillet and stir well. Add diced squash and zucchini. Mix everything well and add water. Bring the heat down to low-medium. Cover and cook for 15-20 minutes or until squash is tender.
- Add jaggery and squeeze half lemon. Mix well and turn the heat off.
- Garnish the Sabzi with chopped cilantro and serve it with hot Roti or as a side for Daal-Chawal(Rice and Lentils soup).
Video
Nutrition Information
Calories: 148kcal
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
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