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Indian-Style Curried Zucchini

Zucchini cooked the Indian way. Tender zucchini simmered with curry spices, ripe tomatoes, golden onion, and aromatics makes any lunch or dinner feel like an occasion — and it comes together in very little time. Garam masala, the key spice blend here, is easy to find at most supermarkets or any Indian grocery. Enjoy!

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Fried curry zucchini
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Fried curry zucchini
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 1 g
Fats 22 % 2 g
Carbohydrates 67 % 6 g
41 kcal
GI: 100 / 0 / 0
    1. Heat the oil in a saucepan, add the cumin and black mustard seeds, and fry for 1 minute. 2. Add finely diced onion and fry over medium heat until golden, about 2 minutes; add the garlic and fry for another minute. 3. Add the peeled tomatoes with their juices, stir, and fry for 2 minutes. 4. Add the ginger, green chili, ground red pepper, turmeric, and salt; mix well and fry for 2–3 minutes. 5. Add the chopped zucchini, stir well, cover, and simmer over low heat for 35–40 minutes. 6. Stir in the garam masala, turn off the heat, and scatter fresh cilantro over the top. Serve with steamed rice. Your curried zucchini is ready. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Turmeric - 325  kcal/100g
  • Mustard canteen - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Zira - 112  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Garam masala - 379  kcal/100g

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