Pakistani Zucchini (Courgette) Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 people
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Calories
192 kcal
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Course
Main Course
Pakistani Zucchini (Courgette) Curry
Description
Pakistani Zucchini (Courgette) Curry combines air-fried zucchini halves cooked to retain shape and a rich base of sautéed onions, garlic, and roma tomatoes. The curry is richly spiced with the unique panch phoran blend of cumin, mustard, fenugreek, nigella, and fennel seeds along with serrano chilies for a layered heat. Mango pickle adds a distinctive tangy note that elevates the flavor complexity.
The cooking method involves air frying the zucchini pieces for a firm but tender texture and then simmering them gently in the spiced tomato and onion mixture. The use of lemon juice at the end adds a fresh sharpness that brightens the dish. Fresh cilantro sprinkled on top adds a herbal freshness to contrast the warm spices.
This curry pairs well with hot, fresh naan bread for mopping up the sauce. It can be served as a vegetable side or a main dish for a flavorful vegetarian meal. The use of air frying reduces the oiliness compared to frying the zucchini traditionally, making it lighter while still preserving texture.
Using a high smoke point oil is important for the tempering process to avoid burning spices. Preheating the air fryer helps achieve a crispier exterior on the zucchini. The zucchini is cut into half-moons to maintain its shape and firmness through cooking. Adding lemon juice off the heat preserves its pungency and brightness rather than dulling it by cooking.
Ingredients
- 4 cups zucchini
- ¼ cup neutral cooking oil see notes, generic cooking oil
- 3 tablespoon neutral cooking oil generic cooking oil
- 2 serrano chili see notes
- 1 tablespoon panch phoran spice blend (see notes)
- 1 yellow onion
- 2 teaspoon garlic paste
- 4 Roma tomato
- 1 teaspoon red chili powder
- 1 teaspoon salt
- ¼ teaspoon turmeric powder
- 2 teaspoon mango pickle (see notes)
- 1 lemon
- ¼ cup cilantro
Instructions
- Peel and cut the zucchini into half moon shapes and toss it with the 3 tablespoons extra virgin olive oil. (see notes)
- Preheat the airfryer for 5 minutes at 350 degrees. (see notes)
- Cook the courgette in the air fryer for 20 minutes, flipping the pieces halfway through.
- Heat the ¼ cup oil in a cooking pot and add the chopped onions.
- Saute till they're medium brown and then add in the garlic.
- After about 30 seconds, add the tomatoes, cover and cook the mixture on medium heat till the tomatoes start sweating and releasing water.
- Uncover, turn flame on high and add the salt, red chilli powder and turmeric.
- Cook the mixture for 10 minutes and then add in the chopped green chilies, followed by the panch phoron.
- Add in the mango pickle and mix well.
- Stir in the zucchini, the cumin seeds, cover and cook for 10 minutes. (see notes)
- Add in the lemon juice and stir to mix. (see notes)
- Uncover, stir in the Cilantro and serve with hot fresh Naan.
Notes
- Use a neutral, high smoke point cooking oil like avocado or canola for tempers and frying steps.
- Serrano chilies provide moderate heat; substitute with jalapenos for less heat or Thai chilies for more.
- Panch phoran, a five-spice seed blend, adds aroma and complexity; it can be found at specialty stores.
- Mango pickle contributes tangy flavor; use a quality store-bought variety available online or in South Asian markets.
- Cut zucchini into half-moon slices thick enough to hold shape during cooking, with peel left on for nutrition.
- Preheat the air fryer to ensure quicker cooking and crisper zucchini texture.
- Add lemon juice after turning off heat to preserve its fresh, bright flavor.
- Use good quality wild mountain cumin if available, added directly without tempering for an enhanced aroma.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 192kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Sodium | 482mg | 20% |
| Potassium | 412mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 728IU | 15% |
| Vitamin C | 34mg | 38% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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