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!
Kidney beans and Zucchini curry
Zucchini and chickpea flour pancakes
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Zucchini sabzi recipe:
Zucchini Potato Stir Fry
Ingredients
- 2 medium sized Zucchini
- 2 medium sized potatoes
- 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!
Looking for more curry recipes? Check these out!
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