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 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups zuchinni
- 1/4 cup cooking oil ((see notes))
- 3 tbsp cooking oil
- 2 serrano chillies ((see notes))
- 1 tbsp panch phoran spice blend ((see notes))
- 1 yellow onion
- 2 tsp garlic paste
- 4 roma tomatoes
- 1 tsp red chilli powder
- 1 tsp salt
- 1/4 tsp turmeric powder
- 2 tsp mango pickle ((see notes))
- 1 lemon
- 1/4 cup cilantro
Instructions
- 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 1/4 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.