Zucchini Sabzi Recipe – Authentic Indian Instant Pot & Spice Blend

Last Updated on 6 months ago by Neha Deshmukh

Zucchini Sabzi Recipe – Authentic Indian Instant Pot & Spice Blend

Hey everyone! If you’re anything like me, you’re always looking for quick, flavorful veggie dishes to add to your weeknight rotation. This Zucchini Sabzi is exactly that – a vibrant, aromatic Indian stir-fry that comes together in under 20 minutes, thanks to the magic of the Instant Pot! I first made this when I was trying to use up a surplus of zucchini from my garden, and it quickly became a family favorite. It’s packed with warming spices and has a lovely tangy kick. Let’s get cooking!

Why You’ll Love This Recipe

This Zucchini Sabzi is a winner for so many reasons. It’s incredibly easy to make, even if you’re new to Indian cooking. The Instant Pot makes it super fast, but I’ll also share how to make it on the stovetop. Plus, it’s a fantastic way to enjoy a healthy and delicious vegetable dish that’s bursting with flavor. Seriously, who knew zucchini could be this exciting?

Ingredients

Here’s what you’ll need to create this flavorful sabzi:

• 1 teaspoon paprika or Kashmiri chili powder
• 1 teaspoon roasted cumin powder
• 1 teaspoon salt
• ½ – 1 teaspoon fennel powder (adjust to taste)
• ½ – 1 teaspoon amchur (dried green mango powder)
• ½ – 1 teaspoon turmeric
• ½ – 1 teaspoon black pepper
• ¼ – ½ teaspoon cayenne (adjust to your spice preference)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• ¼ – ½ teaspoon hing (asafoetida)
• 1 pound zucchini, chopped
• ½ cup frozen onion masala
• 3 tablespoons water
• 2 tablespoons heavy cream
• Fresh cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Kashmiri Chili Powder: This isn’t about heat, it’s about color! It gives the sabzi a beautiful, vibrant red hue. If you can’t find it, regular paprika is a good substitute, but you might miss that gorgeous color.
• Roasted Cumin Powder: Roasting the cumin seeds before grinding them adds a depth of flavor that’s just incredible. You can buy it pre-roasted, or easily roast them yourself in a dry pan for a few minutes.
• Amchur (Dried Green Mango Powder): This is what gives the sabzi its lovely tanginess. It’s a staple in North Indian cuisine. If you can’t find it, a squeeze of lemon juice at the end can work in a pinch, but it won’t be quite the same.
• Hing (Asafoetida): Don’t be scared off by the smell! It’s strong on its own, but it mellows out beautifully when cooked and adds a savory, umami flavor. You can find it at Indian grocery stores or online.
• Frozen Onion Masala: This is a lifesaver for quick weeknight cooking! It’s pre-made, seasoned onions that save you a ton of chopping and sautéing time. If you prefer, you can definitely use 1 medium onion, finely chopped, instead.

Step-By-Step Instructions

Alright, let’s get this sabzi going!

1. First, in a small bowl, mix together all your spices: paprika, roasted cumin powder, salt, fennel powder, amchur, turmeric, black pepper, and cayenne. Set this spice blend aside – it’s the heart of our flavor!
2. Now, turn on your Instant Pot and select the sauté mode. Add the oil and let it heat up. Once hot, add the cumin seeds and cook for about 30 seconds, or until they start to sizzle and brown.
3. Stir in the hing (asafoetida) and cook for another 10-15 seconds. Be quick, as hing can burn easily! Then, add the chopped zucchini and frozen onion masala.
4. Pour in the spice mix and water. Give everything a good stir to make sure the zucchini is well coated in the spices.
5. Secure the lid on the Instant Pot and set it to pressure cook on high for just 1 minute. Yes, just one minute!
6. Once the cooking time is up, do a quick release of the pressure. Carefully open the lid.
7. Stir in the heavy cream and garnish generously with fresh cilantro. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the Instant Pot. If you’re making a larger batch, cook it in two batches to ensure even cooking.
• Adjust the spice levels to your liking. Start with less cayenne pepper and add more if you prefer a spicier sabzi.
• For a more intense flavor, marinate the zucchini with the spice mix for 15-20 minutes before pressure cooking.

Variations

• My friend Priya loves adding a handful of chopped tomatoes to the sabzi for a bit of extra sweetness and moisture.
• For a richer flavor, try using ghee (clarified butter) instead of oil.
• My family often adds a pinch of garam masala at the end for an extra layer of warmth.

Vegan Adaptation

This recipe is easily made vegan! Simply substitute the heavy cream with coconut cream or cashew cream. You can also use a plant-based oil instead of ghee.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your frozen onion masala doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment (Mild to Spicy)

• Mild: Use ¼ teaspoon cayenne pepper or omit it altogether.
• Medium: Use ½ teaspoon cayenne pepper.
• Spicy: Use ¾ – 1 teaspoon cayenne pepper.

Festival Adaptations (Navratri/Fasting Friendly – potential modifications)

During Navratri fasting, you can skip the onion and garlic (use only the frozen onion masala if it doesn’t contain garlic) and avoid using heavy cream. You can also use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Zucchini Sabzi is delicious served with:

• Roti or paratha (Indian flatbreads)
• Steamed rice
• Dal (lentil soup)
• A side of yogurt (raita)

Storage Instructions

Leftovers 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 Amchur and can I substitute it?

Amchur is dried green mango powder, used for its tangy flavor. If you can’t find it, a squeeze of lemon juice can work, but it won’t have the same depth of flavor.

What is Hing and where can I find it?

Hing (asafoetida) is a resin with a pungent smell that adds a savory flavor. You can find it at Indian grocery stores or online.

Can I use fresh onions instead of frozen onion masala?

Absolutely! Use 1 medium onion, finely chopped, and sauté it until golden brown before adding the zucchini.

How can I adjust the spice level of this sabzi?

Start with less cayenne pepper and add more to taste. You can also adjust the amount of turmeric and black pepper.

Is this recipe suitable for meal prepping?

Yes! This sabzi reheats beautifully and is perfect for meal prepping.

Can I make this Zucchini Sabzi in a traditional pan instead of an Instant Pot?

Yes, you can! Sauté the cumin seeds and hing in oil, then add the zucchini, onion masala, and spices. Cook, covered, over medium heat for about 10-15 minutes, or until the zucchini is tender.