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  • Indian Courgette Curry

    Osan's would like to share this delicious recipe using courgettes.Which is easy to prepare and is traditionally made by Punjabi families in India.
    As with most Punjabi Indian food - it tastes best when cooked with ghee, (and lots of it!) but you can also use oil and/or butter
    It can be had with Chapatis, Naans, or is equally great to have with hot buttered toast or rolls at dinner.

    Indian Courgette Curry - primary image


    The ratio of the main ingredients is 1:2:4
    One medium onion
    Two large courgettes
    Four medium plum tomatoes
    Cumin powder 3/4 teaspoon
    Red Chilli powder: A pinch or if you would like it hotter - 1/4 teaspoon
    Salt: To taste
    Finger Chilly:One large, can be de-seeded
    Fresh Ginger julienned, about 6-8 pieces
    Ghee - 4 tablespoons (Ghee preferred for the best taste, but you could also use vegetable oil 2 tablespoons, and add some butter with it)
    Cumin Seeds: 1 teaspoon
    Turmeric powder:3/4 teaspoon (note: used in 2 stages)
    Tomato Puree - about 3/4 teaspoon


    Place a pan on medium heat and heat up the ghee.

    Add in 1 teaspoon of cumin seeds, let them splutter / sizzle for a few seconds.

    Add the onions, and cook till onions are translucent (approximately 5 min).

    Add green chilies and stir.

    Add tomatoes , 1/4 teaspoon of turmeric , 3/4 teaspoon of cumin powder, 1/4 teaspoon salt and stir, cook till tomatoes are tender (approximately 5 minutes).

    Now add the julienned ginger pieces.

    Now put in all the courgettes, and also the remainder 1/2 teaspoon of turmeric, and a pinch to 1/4 teaspoon of red chilly powder.

    Mix everything together.

    Cover on a medium heat and leave for 10 minutes (note: no water added).

    After 10 min - take 200 ml of water* and Cover and cook for 10 minutes.

    *if you have a pressure cooker, at this stage you could put everything into the pressure cooker, cook for 10 minutes, skip the subsequent steps, and add the tomato paste / salt to taste at the end.

    After 10 minutes taste the curry, and add salt, and some tomato paste, mix and add more if needed. Stir and top up the
    water, to cover any evaporation, and cover / cook for further 10 min.

    Serve with Naan Bread or Chapati.




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