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5.0 from 15 votes

Pakistani Zucchini (Courgette) Curry

This Pakistani Zucchini (Courgette) Curry is made with air fried zucchini tossed in a tomato based curry and seasoned with pickling spices.

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

Ingredients

  • 4 cups zuchinni
  • ¼ cup cooking oil (see notes)
  • 3 tablespoon cooking oil
  • 2 serrano chillies (see notes)
  • 1 tablespoon panch phoran spice blend (see notes)
  • 1 yellow onion
  • 2 teaspoon garlic paste
  • 4 roma tomatoes
  • 1 teaspoon red chilli 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

  • Cooking oil - Use a high smoke point oil such as avocado, canola, peanut, grapeseed or sunflower.
  • Serrano chilies - I like to use serrano chilies, but you can use jalapenos for milder heat or thai chilies if you like things super hot.
  • Panch phoran spice blend - A blend of 5 (panch) spices; Cumin, Brown Mustard, Fenugreek, Nigella and Fennel. This is primarily used for pickling in South Asian cuisine and adds delicious flavor to this and many other curries!
  • Mango pickle - Pickles, known as achaar come in many varieties and can be purchased at specialty stores and amazon. Combined with the 5 spice blend this adds loads of flavor to an otherwise bland vegetable.
  • Cutting the zucchini - The zucchini is always cut in a half moon shape for the curry. Don't make the slices too thin so that the vegetable can retain some of its shape. I leave the peel on as it's highly nutritious but you're welcome to remove it if that's what you prefer.
  • Preheat the air fryer - Preheating the air fryer means that your courgette starts cooking as soon as you put it in. This means a shorter cooking time and crispier vegetables.
  • The cumin seeds - Normally I add cumin seeds first in my curries, to temper them slightly. But based on a recommendation from my friend Eric at eatlikenooneelse I recently tried this wild mountain cumin and can honestly say that the aroma is superb and this can be added directly. If you use a milder variety then I suggest tempering it first.
  • The lemon juice - Add the lemon juice to the curry at the end, after you turn the stove off. If you add it to very hot food it loses it's pungency.
  •  

Nutrition Information

Serving 1person Calories 192kcal (10%) Carbohydrates 11g (4%) Protein 2g (4%) Fat 17g (26%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g Monounsaturated Fat 10g Trans Fat 0.1g Sodium 482mg (20%) Potassium 412mg (12%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 728IU (15%) Vitamin C 34mg (38%) Calcium 68mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

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.