Ingredients:

  • 2 tbsp neutral oil or ghee
  • 1 tsp cumin seeds
  • 1 medium yellow onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 green chilies, slit lengthwise
  • 1 lb zucchini, sliced into half-moons
  • 1 cup fresh tomatoes, finely chopped or pureed
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 1/4 cup full-fat coconut milk

Instructions:

  1. Heat 2 tbsp neutral oil or ghee in a large skillet over medium high heat. Wait until the oil shimmers and add 1 tsp cumin seeds. Let them sizzle for 30 seconds until they turn deep golden brown.
  2. Add 1 medium yellow onion, finely diced. Sauté for 3–5 minutes until they are translucent and slightly golden.
  3. Stir in 1 tbsp ginger paste, 1 tbsp garlic paste, and 2 slit green chilies. Cook for 60 seconds until the raw smell vanishes.
  4. Add 1 cup chopped tomatoes, 1/2 tsp turmeric, 1 tsp Kashmiri red chili powder, and 1 tsp salt. Cook until the tomatoes soften and you see the oil separating from the edges of the masala. Note: This oil separation is the signal that the spices are cooked through.
  5. Fold in 1 lb sliced zucchini. Turn the heat to high and toss for 3 minutes until the edges of the zucchini are lightly browned.
  6. Lower the heat to medium. Stir in 1/4 cup full fat coconut milk and 1 tsp garam masala.
  7. Cover the pan and simmer for 4–6 minutes until the zucchini is tender but still holds its shape.
  8. Remove from heat. Stir in 1/2 tsp crushed Kasuri Methi and 1 tbsp lemon juice.
  9. Garnish with 2 tbsp chopped fresh cilantro and serve immediately.