Zucchini Curry

Zucchini curry goes well with roti / chapati. Take care while cooking zucchini and red capsicum. They should not be mushy. They taste well when the vegetables are crispy.
Prep Time
10 Minutes
Cooking Time
30 Minutes
4 People
Red capsicum
Ginger Garlic Paste
Red Chilli Powder
Garam Masala Powder
Salt & Sugar
2 Medium
½ Small
1 Small
½ Tsp.
½ Tsp.
1 Tsp.
¼ Cup
To Taste
2 Tsp.
To Grind
Cashew nuts
1 Medium
Cumin seeds
½ Tsp.
1 Tsp.
1 Tsp.
1.  Chop zucchini and red capsicum to bite size pieces and chop onion finely.
2.  Grind tomato and cashew nut to smooth paste. Do not add water.
3.  Heat 2 tsp. of oil in a pan and add zucchini pieces and sauté for 4-5 minutes. Now add red capsicum and sauté for 2-3 minutes. Flame on medium.
4.  Put them into a plate and set aside.
5.  In the same pan, heat oil for seasoning. Add chopped onion and fry for 3-4 minutes, now add ginger garlic paste and fry for 2-3 minutes.
6.  Add ground paste and sauté for 2 minutes. Add salt, sugar, red chilli powder and garam masala and fry for 2-3 minutes.
7.  Pour ¼ cup of milk and give a good mix, stir for a minute or so.
8.  Now add the sautéed pieces of zucchini and capsicum. Adjust the consistency of the gravy as desired by adding a little water.
9.  Bring the gravy to boil and switch off.


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