Zucchini Curry (Indian Courgette Curry) - Instant Pot

Ingredients

• 2-3 medium zucchini (courgette) (sliced lengthwise and then cut into 1-inch half-moon pieces (about 3-3.5 cups))
• 2 tablespoons olive oil
• 1 teaspoon cumin (jeera) seeds
• 1 tablespoon ginger and garlic (minced)
• 1 green chili (finely chopped)
• 1 medium onion (finely chopped)
• 2 medium tomatoes
• 1/2 cup water
• salt (to taste)
• 2 tablespoons coconut cream (or fresh cream, cashewnut cream (optional but recommended))
• 1 tablespoon lemon juice
• 2 tablespoons coriander leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala

Instructions

1. 1

   --- Instant Pot Method: ---

2. 2

   Wash and cut 2-3 zucchini lengthwise, then into half-moon pieces (around 3-3.5 cups).

3. 3

   Press SAUTE mode on Instant Pot. Add oil, and once it's hot, add cumin seeds. Allow the cumin seeds to splutter.

4. 4

   Then add minced ginger, garlic, and green chili. Saute for 30 seconds.

5. 5

   Add finely chopped onions. Saute them for 2-3 minutes or till they turn light brown.

6. 6

   Next, add tomatoes, dry spices like turmeric powder, red chili powder, coriander powder, garam masala powder, and salt. Cook for two more minutes till the tomatoes turn soft.

7. 7

   Then add the zucchini pieces and water, and mix well. Make sure to deglaze the pot by scraping any spices sticking to the inner pot to avoid the BURN alert.

8. 8

   Seal the lid securely and set the vent to "SEALING". Then, choose the "PRESSURE COOK/MANUAL" setting on high pressure and adjust the cooking time to 1 minute.When the instant pot beeps, do a Quick Release (QR).

9. 9

   Lastly, remove the lid away from you, add coconut cream or fresh cream, squeeze lemon juice, and garnish with cilantro.

10. 10

    Zucchini Sabji (Courgette curry) is ready, serve hot with chapatis, roti & parathas.

11. 11

    --- Stovetop Pot Method: ---

12. 12

    Follow the same steps as the Instant Pot. Cover the Kadai with a lid and cook until the zucchini becomes soft, which takes about 5-6 minutes.Stir once or twice in between. Add cream and lemon juice once the zucchini is cooked, and garnish with cilantro.