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zucchini masala

Zucchini Masala with Bell Peppers and Corn

This quick stir fry is a delicious and fresh mixed veg curry which is full of flavors and so easy to prepare!

With chunks of crisp zucchini and bell peppers along with the sweetness of corn kernels in each bite, you will be making this again and again to enjoy in your home!

Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Author Vanitha Bhat

Ingredients

  • 4 cups diced zucchini
  • 1 ½ cups diced bell peppers
  • ¾ cup halved cherry tomatoes or chopped regular tomatoes
  • ½ cup corn kernels I have used frozen
  • 3 tablespoons cooking oil
  • 1 ½ teaspoons jeera/cumin seeds
  • 1 ½ cups chopped onions
  • 1 tablespoon grated garlic
  • 1 tablespoon grated ginger
  • 2 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 teaspoon MDH Kitchen King Masala powder or any garam masala powder
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon haldi/turmeric powder
  • Dash of black pepper powder
  • Salt to taste
  • 2 tablespoons crushed dry fenugreek leaves/kasuri methi optional but recommended
  • Freshly chopped coriander leaves for garnish

Instructions

  1. Dice zucchini and bell peppers into bite sized chunks.
  2. Halve cherry tomatoes and set aside.
  3. Finely chop onions and grate ginger and garlic. You can use bottled ginger garlic paste too but fresh is best!

  4. To make the zucchini masala:

    Heat 3 tablespoons oil in a deep saucepan and when hot, add 1 ½ teaspoons jeera or cumin.

  5. Let it bloom in the hot oil for a few seconds and then add the chopped onions (about 2 cups).
  6. Saute on medium heat for 5-7 minutes until they start to turn light brown.
  7. Add a tablespoon each grated ginger and garlic and fry again for a few seconds, stirring continuously.
  8. Sprinkle 2 tablespoons coriander powder, 1 tablespoon cumin powder, 1 tablespoon Kitchen King masala powder (or your favorite garam masala powder), 1 teaspoon turmeric powder, a dash of black pepper powder and 1 teaspoon Kashmiri red chili powder.
  9. Mix well and add about ¼ cup of water.
  10. Stir, cover the pan and then cook on medium low heat for 2 minutes or until the water has cooked out and oil starts to separate from the mixture.
  11. At this stage, add the vegetables – 4 cups of chopped zucchini, 1 ½ cups of chopped or diced bell peppers, ½ cup of frozen corn and ¾ cup of chopped tomatoes.
  12. Add salt to taste and 2 tablespoons of kasuri methi slightly crushed along with ¼ to ½ cup water (depending upon whether you want a dry curry or wet curry).

  13. (If making dry curry, then avoid any water or just sprinkle a bit as sometimes zucchini and the tomatoes added will release their water content.)

  14. Mix well, and cook partially covered on medium heat until the vegetables are just cooked (about 5-7 minutes or even less) and still with a bite to them. Do not overcook; keep checking in between.

  15. When done, garnish with freshly chopped coriander leaves and serve hot and fresh as a side dish with any meal or if a dry stir fry, in wraps, rolls etc.

  16. Enjoy and Happy Cooking/Eating!

Recipe Notes

  • Adjust the amount of spices according to personal preference.
  • Make sure the zucchini chunks are bite sized and not too small or else they will cook too fast and turn mushy.
  • Instead of zucchini, you can use squash, cauliflower, potatoes etc.
  • For added protein and to keep it vegan, tofu chunks added sound wonderful; just either deep fry it or sauté in a bit oil and then stir into the curry at the end,  but if you are a paneer lover, then do use that.
  • Adding kasuri methi (dried fenugreek leaves) is optional but adds a lovely flavor.
  • If making a dry stir fry, use minimal water and is best enjoyed in wraps, sandwiches, with chapatis,  kathi rolls etc.
  • If using to dip your rotis, parathas etc. you can add a bit more water according to how wet you want the curry.
  • Enjoy and Happy Cooking/Eating!