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Zucchini (Torai) Curry served on a white plate with a side of naan.
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Zucchini Curry (Pakistani Courgette Curry)

Learn how to make my simple, yet delicious Zucchini Curry, Pakistani-style. It's made with fresh zucchini (toriyan), tomatoes, and a handful of spices. My trick is not to add extra water, for a delicious flavorful curry!
Course Main
Cuisine Pakistani, Pakistani/Indian
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 213kcal
Author Wajeeha Nadeem

Equipment

  • Skillet or pot

Ingredients

  • 1/3 cup oil
  • 1 onion thinly sliced
  • 3 cloves garlic minced
  • 1 inch piece of ginger minced
  • 1 to mato chopped
  • 1 teaspoon lal mirch powder red chili powder
  • 1 teaspoon kashmiri lal mirch
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon crushed coriander and cumin see notes how to make this
  • 600 grams zucchini sliced

Instructions

  • Heat oil in a pan, and add the onions.
  • Saute until translucent, then add the ginger and garlic. Saute for about 30 seconds.
  • Add the tomato and all the powdered spices.
  • Cook until the tomato and spices are cooked through, and you can see the oil separating. This will take about 3-5 minutes.
  • Add the sliced zucchini, and cook for a few minutes.
  • Lower the heat to medium-low, and cook for 15-20 minutes.
  • Remove the lid, mash the zucchini a bit with a wooden spoon, and mix well.
  • Cook for another 3-4 minutes on medium-high heat, until you can see the oil separating from the curry.

Notes

  • Zucchini: In this recipe I used caserta, but you can use other varieties such as cocozelle and dunja. I did not peel the zucchini for this recipe.
  • Onion: White, brown, red, are good for this recipe.
  • Ginger & Garlic: You can either mince them with a small grater, or crush them in a mortar and pestle.
  • Tomato: Use a fresh, ripe tomato or use ½ cup of tomato puree.
  • Lal mirch powder: This is a spicy red chili powder used in Pakistani/Indian cooking. The closest alternative is cayenne.
  • Kashmiri lal mirch: This is a mild spice, mainly used to add a bright red color to curries. Feel free to skip it, if you don’t have it on hand.
  • Crushed Coriander & Cumin: I take equal amounts of whole coriander and cumin seeds, and coarsely crush them in a spice grinder or mortar and pestle.

Nutrition

Calories: 213kcal | Carbohydrates: 10g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 15mg | Potassium: 527mg | Fiber: 2g | Sugar: 6g | Vitamin A: 557IU | Vitamin C: 34mg | Calcium: 38mg | Iron: 1mg