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Pakistani Zucchini (Courgette) Curry
5 from 15 votes

Pakistani Zucchini (Courgette) Curry

This Pakistani Zucchini Curry uses air-fried zucchini tossed in a spiced tomato and onion base featuring panch phoran, serrano chilies, and mango pickle. The air fryer gives the zucchini a firmer texture while retaining moisture, contrasting with the thick, aromatic sauce. The curry finishes with lemon juice and cilantro for brightness. It's a vegetable-forward curry that balances tang, heat, and complexity from traditional South Asian spices, making it a flavorful accompaniment to naan or other flatbreads.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 people
Calories: 192 kcal
Course: Main Course
Cuisine: Indian, Pakistani

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

    Cup of Yum
  1. Peel and cut the zucchini into half moon shapes and toss it with the 3 tablespoons extra virgin olive oil. (see notes)
  2. Preheat the airfryer for 5 minutes at 350 degrees. (see notes)
  3. Cook the courgette in the air fryer for 20 minutes, flipping the pieces halfway through.
  4. Heat the ¼ cup oil in a cooking pot and add the chopped onions.
  5. Saute till they're medium brown and then add in the garlic.
  6. After about 30 seconds, add the tomatoes, cover and cook the mixture on medium heat till the tomatoes start sweating and releasing water.
  7. Uncover, turn flame on high and add the salt, red chilli powder and turmeric.
  8. Cook the mixture for 10 minutes and then add in the chopped green chilies, followed by the panch phoron.
  9. Add in the mango pickle and mix well.
  10. Stir in the zucchini, the cumin seeds, cover and cook for 10 minutes. (see notes)
  11. Add in the lemon juice and stir to mix. (see notes)
  12. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 192

% 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.