Zucchini Chickpea Curry Recipe – Authentic Indian Instant Pot Dish

Last Updated on 2 months by Neha Deshmukh

Zucchini Chickpea Curry Recipe – Authentic Indian Instant Pot Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, healthy, and quick weeknight meal. This Zucchini Chickpea Curry (or Zucchini Chana Masala as some call it!) is exactly that. I first made this when I was craving something comforting but didn’t want to spend hours in the kitchen. It’s become a regular in my rotation, and I’m so excited to share it with you. It’s packed with flavor, super easy to make in the Instant Pot, and honestly, pretty good for you too!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s ready in under 30 minutes, making it perfect for busy weeknights. The combination of tender zucchini and hearty chickpeas in a flavorful tomato-based sauce is just divine. Plus, it’s easily adaptable to your spice preference and dietary needs. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 2 medium zucchini
• 2 medium tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon avocado oil
• 0.5 teaspoon cumin seeds
• 1 medium onion
• 1 inch ginger
• 2 large garlic cloves
• 1 green chili
• 1 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon paprika
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon Kashmiri red chili powder
• 0.75 teaspoon salt
• 15.5 oz can chickpeas (about 400g)
• 1 cup water (240ml)
• 1 teaspoon kasuri methi
• 1 tablespoon cilantro
• 0.5 small lime

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best flavor:

• Avocado Oil: I love using avocado oil for its high smoke point and neutral flavor, but any cooking oil will work. Olive oil is fine too, just be mindful of the smoke point.
• Kashmiri Red Chili Powder: This is a game-changer for color and mild heat. It gives the curry a beautiful vibrant red hue without being overly spicy. If you can’t find it, regular chili powder will do, but you might want to reduce the amount slightly.
• Kasuri Methi (Dried Fenugreek Leaves): Don’t skip this! It adds a unique, slightly bitter, and wonderfully aromatic flavor that’s essential to many Indian dishes. I always keep a jar in my pantry.
• Chickpea Varieties: You can use any type of chickpeas you like – Garbanzo beans, Kabuli Chana, or Desi Chana all work beautifully. Canned chickpeas are super convenient, but you can also use pre-cooked or dried chickpeas (adjust cooking time accordingly if using dried).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the zucchini. Cut it lengthwise into halves, then dice into 1-inch half-moon pieces. Also, blend the tomatoes with the tomato paste and set aside.
2. Now, set your Instant Pot to sauté mode. Add the cumin seeds and let them splutter – you’ll know they’re ready when they become fragrant (about 30 seconds).
3. Add the chopped onion, ginger, garlic, and green chili to the Instant Pot. Sauté for about 3 minutes, or until the onion softens and turns translucent.
4. Pour in the tomato-tomato paste puree. Stir well to combine with the sautéed aromatics.
5. Time for the spices! Mix in the coriander powder, cumin powder, paprika, turmeric, Kashmiri red chili powder, and salt. Let the spices bloom for a minute or so, stirring constantly. This really wakes up the flavors.
6. Add the diced zucchini and drained chickpeas. Stir everything together to make sure the zucchini and chickpeas are nicely coated with the spice mixture.
7. Pour in 1 cup (240ml) of water and give it a good stir.
8. Close the lid of the Instant Pot and set the valve to sealing. Pressure cook on high for just 1 minute! Yes, you read that right – just one minute.
9. Once the cooking time is up, do a quick release of the pressure. Be careful of the steam!
10. Stir in the kasuri methi and cilantro. If the curry is too thick for your liking, add a little extra water to reach your desired consistency.
11. Finally, squeeze in the lime juice just before serving. This brightens up the flavors beautifully.

Expert Tips

• Don’t overcook the zucchini! It should be tender-crisp, not mushy. That’s why the 1-minute pressure cook time is perfect.
• Blooming the spices (step 5) is key to unlocking their full flavor potential.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your tomato paste doesn’t contain any hidden animal products.
• Spice Level Adjustment: If you like it hot, add another green chili or a pinch of cayenne pepper. For a milder curry, remove the seeds from the green chili or reduce the amount of Kashmiri red chili powder. My friend, Priya, always adds a dash of garam masala for extra warmth.
• Regional Variations: In North India, you might find this curry made with potatoes instead of zucchini. In South India, they often add a touch of coconut milk for richness.
• Instant Pot vs. Stovetop: If you don’t have an Instant Pot, you can easily make this on the stovetop. Sauté the ingredients as directed, then simmer in a covered pot for about 15-20 minutes, or until the zucchini is tender.

Serving Suggestions

This Zucchini Chickpea Curry is fantastic served with:

• Steaming hot basmati rice
• Warm roti or naan bread
• Quinoa or other grains
• A side of cooling yogurt (raita)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• Is this curry suitable for meal prepping? Absolutely! It’s perfect for meal prepping. Just store it in individual containers for easy lunches or dinners.
• Can I use frozen zucchini in this recipe? Yes, you can! Just add it directly to the Instant Pot without thawing. You might need to add a minute or two to the cooking time.
• What is Kasuri Methi and can I substitute it? Kasuri Methi is dried fenugreek leaves. It has a unique flavor that’s hard to replicate, but if you absolutely can’t find it, you can try substituting with a teaspoon of dried oregano. It won’t be the same, but it will add some herbal notes.
• How can I adjust the heat level of this curry? As mentioned earlier, adjust the amount of green chili and Kashmiri red chili powder to control the spice level.
• Can this curry be made ahead of time? Yes! You can make the curry a day or two in advance and store it in the refrigerator. The flavors will develop even more over time.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!