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    Home » Recipes » Zucchini Recipes

    Indian Zucchini Potato Curry Recipe (Courgette Aloo Sabzi)

    Modified: Jun 3, 2025 Published: Jul 31, 2018 by Sravanthi Chanda. Leave a Comment

    171 shares
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    5 from 1 vote
    Detailed Steps Jump to Recipe

    Zucchini aloo sabzi is an Indian style dry curry (stir fry) recipe with Zucchini, potatoes, and spices.

    This recipe is a simple stir fry with potatoes, Zucchini, and Indian spices which will be good as a side with dal or sambar.

    You can even eat this zucchini potato as a salad if you want something light. Top this curry with a handful of nuts and your potato zucchini salad is ready. Reduce salt and red chili powder if you want to have this curry as a salad.

    Let's begin making zucchini potato curry recipe:

    • Peel and cut potatoes into equal-sized cubes. (Around 1-inch cubes)
    • Roast sesame seeds and cumin seeds till they are slightly brown and turn aromatic. Take them out and pound into a rough powder.
    • In the same pan, add oil, potato cubes, and a little salt.
    • Let them cook till they are almost done. It took around 10 minutes for me and it depends on the stove flame and potato cubes size.
    • While potatoes are being cooked, cut Zucchini into ¼th-inch cubes or half-circle slices.
    • To these cooked potatoes, add chopped Zucchini.
    • Let the zucchini cook on medium flame. It will take another 6 or 7 minutes.
    • Now add roasted sesame seeds powder, cumin powder, red chili powder, raw mango powder (amchoor powder), turmeric powder, and salt.
    • Mix it well and let it cook for a couple of more minutes. Zucchini potato curry is ready to serve!

    Recipe Notes and variations:

    • You can use green Zucchini or yellow Zucchini or both.
    • Instead of potato cubes, I sometimes make this zucchini curry with baby potatoes as well. 
    • Make sure to cook potatoes completely before adding zucchini, as Zucchini will take less time to cook.
    • Instead of sesame seeds, you can use peanut powder or almond powder, or dry coconut powder in this curry.
    • As this is a dry curry, goes well with sambar rice or curd rice.

    You might be interested in other Zucchini recipes, check them out!

    Zucchini gravy curry

    Kidney beans and Zucchini curry

    Zucchini paratha

    Zucchini and chickpea flour pancakes

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Zucchini sabzi recipe:

    Recipe

    Indian Zucchini Potato Curry Recipe (Courgette Aloo Sabzi)

    By: Sravanthi Chanda
    Zucchini Potato Stir Fry (Zucchini Aloo Sabzi) is a flavorful and easy-to-make Indian dry curry featuring zucchini and potatoes cooked with spices like cumin, turmeric, and amchoor (raw mango powder). This vegan and gluten-free dish can be enjoyed as a side with rice or roti or even as a light salad.

    Rate this recipe by clicking the stars!

    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course, Side Dish
    Cuisine Indian
    Servings 4
    Calories 185 kcal
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    Ingredients
      

    • 2 Zucchini medium sized
    • 2 potatoes medium sized
    • 2 tablespoon coconut oil
    • 2 tablespoon sesame seeds
    • 1 teaspoon cumin seeds
    • ½ teaspoon red chilli powder
    • ½ teaspoon amchoor powder (raw mango powder)
    • ¼ teaspoon turmeric powder
    • Salt to taste

    Instructions
     

    • Peel and cut potatoes into equal-sized cubes. (Around 1-inch cubes)
    • Roast sesame seeds and cumin seeds till they are slightly brown and turn aromatic. Take them out and pound into a rough powder.
    • In the same pan, add oil, potato cubes, and a little salt. Let them cook till they are almost done. It took around 10 minutes for me and it depends on the stove flame and potato cubes size.
    • While potatoes are being cooked, cut Zucchini into ¼th-inch cubes or half-circle slices.
    • To these cooked potatoes, add chopped Zucchini.
    • Let the zucchini cook on medium flame. It will take another 6 or 7 minutes.
    • Now add roasted sesame seeds powder, cumin powder, red chili powder, raw mango powder (amchoor powder), turmeric powder, and salt.
    • Mix it well and let it cook for a couple of more minutes. Zucchini potato curry is ready to serve!

    Nutrition

    Serving: 1gCalories: 185kcalCarbohydrates: 24gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 740mgFiber: 4gSugar: 3gVitamin A: 279IUVitamin C: 39mgCalcium: 73mgIron: 2mg
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    Sravanthi Chanda standing in a rose garden, wearing a light green embroidered sweater and patterned black kurta, smiling softly with trees and flowers in the background.

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

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