Zucchini Sabzi Recipe – Authentic Indian Dry Veggie Stir-Fry

Last Updated on 5 months ago by Neha Deshmukh

Zucchini Sabzi Recipe – Authentic Indian Dry Veggie Stir-Fry

Hey everyone! If you’re looking for a simple, flavorful Indian side dish, you have to try this Zucchini Sabzi. It’s a quick stir-fry packed with aromatic spices, and honestly, it’s become a weeknight staple in my kitchen. I first made this when I was trying to sneak more veggies into my family’s meals, and it was a huge hit! It’s so versatile – perfect with roti, naan, or even a simple bowl of rice.

Why You’ll Love This Recipe

This Zucchini Sabzi (also known as courgette sabzi) is a fantastic way to enjoy a healthy and delicious Indian meal. It’s:

• Quick & Easy: Ready in under 30 minutes!
• Flavorful: A beautiful blend of warm Indian spices.
• Versatile: Pairs perfectly with so many dishes.
• Healthy: Packed with nutrients from zucchini and spices.
• Customizable: Easily adjust the spice level to your liking.

Ingredients

Here’s what you’ll need to make this delicious Zucchini Sabzi:

• 1/3 cup grapeseed or other neutral oil (approx. 80ml)
• 2 medium onions
• 5-6 garlic cloves
• 1 inch piece of ginger
• 1 tsp cumin seeds
• 1 medium tomato
• 1 tsp salt
• 1/2 tsp coriander powder
• 1/2 tsp black pepper powder
• 1/4-1/2 tsp red chili powder (adjust to taste)
• 3 large green zucchini squash (courgette)
• 1 small green chili pepper
• 1/2 tsp turmeric powder
• 1/4 cup chopped cilantro (approx. 30g)

Ingredient Notes

Let’s talk about a few key ingredients to make sure your sabzi turns out perfectly!

Grapeseed Oil & Other Neutral Oils – Understanding Your Options

I prefer grapeseed oil because of its high smoke point and neutral flavor, but you can also use sunflower oil, vegetable oil, or even canola oil. Avoid olive oil, as its flavor can overpower the spices.

Onions – Choosing the Right Variety for Sabzi

Red, white, or yellow onions all work well here. I usually use yellow onions for their balanced flavor. Just make sure they’re finely chopped for even cooking.

The Role of Fresh Ginger & Garlic

Fresh ginger and garlic are essential in Indian cooking. They create a wonderful aromatic base. Don’t skimp on these! I usually grate my ginger for a smoother texture.

Cumin Seeds – Aromatic Foundation of Indian Cooking

Cumin seeds are a cornerstone of Indian cuisine. Toasting them lightly in oil releases their incredible aroma. You’ll notice a huge difference!

Regional Variations in Chili Powder – Kashmiri vs. Regular

Kashmiri chili powder adds a beautiful color and mild heat. If you want a spicier sabzi, use regular red chili powder, or a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a skillet over high heat. Once shimmering, add the chopped onions and sauté until they turn golden brown – about 8-10 minutes. Patience is key here; nicely browned onions are the foundation of flavor.
2. Lower the heat to medium. Add the minced garlic, grated ginger, and cumin seeds. Sauté for just about a minute, until fragrant. Be careful not to burn the garlic!
3. Now, add the chopped tomato, salt, coriander powder, black pepper powder, and red chili powder. Sauté for another minute, stirring constantly, until the tomato softens slightly.
4. Add the chopped zucchini and 1/4 cup of water. Mix well to ensure the zucchini is coated with the spice mixture.
5. Cover the skillet and cook on medium heat for 7-10 minutes. Once the water has mostly dried up, break the zucchini into smaller pieces with the back of your spoon.
6. Add the finely chopped green chili pepper and turmeric powder. Sauté for a few more minutes, allowing the flavors to meld.
7. Lower the heat to the lowest setting, cover again, and cook for another 15-20 minutes, stirring halfway through. This slow cooking process helps the zucchini become tender and absorb all those delicious flavors.
8. Uncover the skillet and sauté any excess moisture on high heat if needed. Taste and adjust the salt as needed.
9. Finally, garnish with fresh chopped cilantro. Serve hot with roti, naan, or rice.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the zucchini in batches to ensure it browns properly.
• Keep stirring! This prevents sticking and ensures even cooking.
• Adjust the water amount based on your zucchini. Some zucchini varieties release more water than others.

Variations

• Potato Zucchini Sabzi: Add 1-2 diced potatoes along with the zucchini for a heartier dish. My mom always made it this way!
• Spicy Twist: Add a pinch of asafoetida (hing) along with the cumin seeds for a unique flavor.
• Tomato-Free: If you’re not a fan of tomatoes, you can omit them, but it will slightly alter the flavor profile.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Confirmation

This recipe is also naturally gluten-free.

Spice Level Adjustment – Mild to Spicy

• Mild: Use 1/4 tsp red chili powder or omit it altogether.
• Medium: Use 1/2 tsp red chili powder.
• Spicy: Use 3/4 – 1 tsp red chili powder, or add a pinch of cayenne pepper.

Festival Adaptations – Navratri Friendly?

This sabzi can be made Navratri-friendly by omitting the onion and garlic.

Serving Suggestions

Zucchini Sabzi is incredibly versatile! Here are a few ideas:

• With roti or naan for a complete Indian meal.
• As a side dish with dal and rice.
• As a filling for wraps or parathas.
• Alongside grilled chicken or fish for a fusion meal.

Storage Instructions

Leftover Zucchini Sabzi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to prevent the zucchini from becoming mushy?

Don’t overcook it! The key is to sauté it until it’s tender-crisp. Also, avoid adding too much water.

Can I use a different type of squash in this recipe?

Yes! Yellow squash or even butternut squash (diced smaller) would work well.

What is the traditional accompaniment to Zucchini Sabzi?

Roti or naan are the most common accompaniments. A simple dal (lentil soup) also pairs beautifully.

How can I adjust the spice level for children?

Omit the green chili pepper and reduce the amount of red chili powder.

Can this sabzi be made ahead of time?

Yes, you can make it a day ahead. The flavors actually develop even more overnight! Just reheat thoroughly before serving.