Zucchini Sabji

A super easy, totally delicious and a healthy recipe to relish this summer, Zucchini Sabji!!! You’ll need the common ingredients from your kitchen to prepare this and you can relish with phulkas or parathas.

Also try: Lauki Sabji, Lauki Chana Dal or Dahi Waale Aloo.

Course: Main Course

Cuisine: Indian

Time: Preparation – 10 mins, Cooking – 20 mins, Total – 30 mins.

Servings: 2


  1. Zucchini – 2 medium-large
  2. Tomato – 2 small-medium
  3. Green Chili – 2
  4. Ghee (Clarified Butter) – 1 tbsp
  5. Asafetida a pinch
  6. Cumin Seeds – 1 tsp
  7. Coriander Powder – 1 tsp
  8. Kashmiri Red Chili Powder – 1/2 tsp
  9. Turmeric Powder – 1/2 tsp
  10. Garama Masala Powder – 1/2 tsp
  11. Lemon Juice – 1 tbsp
  12. Water – 1/2 cup
  13. Salt to taste
  14. Coriander Leaves to garnish.

PS: 1 Cup = 250 ML.

How to make Zucchini Sabji:

  1. Take zucchinis and peel them, discard the edges. Now cut them into 1/2 inch roundels and keep aside
  2. Add tomatoes and green chilies to a blending jar, and blend to a smooth paste. Keep aside
  3. Heat ghee in a pressure cooker. Add cumin seeds and asafetida, let it splutter
  4. Add tomato-green chili paste, coriander powder, turmeric powder and kashmiri red chili powder. Mix and cook until ghee starts to separate
  5. Add chopped zucchini, water and salt. Mix well and close the lid
  6. Cook on medium flame for 4-5 whistles. Turn off the flame and let the pressure settle down on it’s own
  7. Once pressure settles open the lid and mash the zucchini to get the mushy texture
  8. Add lemon juice, garam masala powder and coriander leaves. Mix well
  9. Your Zucchini Sabji is ready! Enjoy it with a hot phulka.

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