Zucchini Masala with Bell Peppers and Corn

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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 encased in a wonderful medley of Indian flavors, it is the perfect stir fry you will want to make again and again!

(STEP-WISE INSTRUCTIONS BELOW IN THE POST ALONG WITH PRINTABLE RECIPE CARD)

This is one of those dishes I have made several times and loved it every time, as has my family!

The best part of this recipe is you can make it totally dry like a stir fry; perfect to fill up a wrap or kathi roll or even make it a wet curry to enjoy with rotis, parathas, naan or even pooris too.

With just a few pantry ingredients like a few simple Indian spices, some zucchini and capsicum along with some onions, ginger and garlic, you can make this in a jiffy!

And, the mix of veggies are totally customizable depending upon what vegetable you have.

Weeknight or busy days are going to be more fun and relaxing with this dish on your dining table!

INGREDIENTS NEEDED TO MAKE ZUCCHINI MASALA:

• Zucchini – I love zucchini so used that. You can use cauliflower or even eggplants too instead; why even potatoes but they need to be cooked ahead before adding other veggies.
• Bell Peppers/Capsicum – you can use any color; I had only the yellow ones this time, so used that. You can use a mix of colors too.
• Corn – this one is optional but I found (and my family too) that it adds a lovely sweetness and a wonderfully surprising and pleasant texture when you bite into corn in every delicious spoonful of this delicious dish! Feel free to use fresh or frozen corn kernels.
• Aromatics: What most basic Indian curries especially north Indian flavored ones have – onions, ginger and garlic.
• Tomatoes – I have used cherry tomatoes as I had some I needed to finish, but you can use chopped regular  tomatoes instead too.
• Spices – the key to a lip smacking Indian dish is the mixture of spices used. Here, we will need jeera/cumin seeds, coriander powder, cumin powder, Kashmiri red chili powder/paprika powder, turmeric powder, black pepper powder, garam masala powder (I have used MDH brand Kitchen King Masala Powder; you can use any masala mix you have)
• Kasuri Methi – this is nothing but dried fenugreek leaves which most north Indian dishes have. It gives an amazing flavor so try and add it; easily available online or in any Indian store. But if you cannot find any, feel free to omit that; zucchini masala will still taste amazing!
• Oil and salt to taste of course
• And freshly chopped coriander leaves or cilantro as a final garnish; optional but I love that as a final garnish.

(The amount of each ingredient is listed in the recipe card below).

HOW TO MAKE ZUCCHINI MASALA WITH BELL PEPPERS AND CORN

Super easy to make, you can follow the steps here but the printable recipe is again, below.

Dice zucchini and bell peppers into bite sized chunks.

Halve cherry tomatoes and set aside.

Finely chop onions and grate ginger and garlic. You can use bottled ginger garlic paste too but fresh is always best!

To make zucchini masala curry:

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

Let it bloom in the hot oil for a few seconds and then add the chopped onions (about 2 cups).

Sauté on medium heat for 5-7 minutes until they start to turn light brown.

Add a tablespoon each of grated ginger and garlic and fry again for a few seconds, stirring continuously.

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.

Mix well and add about ¼ cup of water.

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.

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.

Add salt to taste and 2 tablespoons of kasuri methi/dry fenugreek leaves slightly crushed along with ¼ to ½ cup water (depending upon whether you want a dry curry or wet curry).

If making dry curry, do not add any water as sometimes zucchini and the tomatoes added will leave out water.

If needed, just sprinkle some water.

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

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.

If you cannot find zucchini or do not like it, you can substitute with eggplant instead or even some squash or even potatoes.

I was wary to add corn in this but trust me, it adds a lovely sweetness and texture to the dish!

A big paneer or tofu lover? Then do add some chunks along with the veggies for that added texture and protein.

Enjoy and Happy Cooking/Eating!

SERVING SUGGESTIONS:

This mouthwatering mixed vegetable zucchini masala is perfect with any Indian meal be it as a side with rice and dal or to enjoy with any Indian flat bread like rotis, parathas, naan, pooris etc. too.

Or if you make it like a dry stir fry, you can enjoy it in a wrap or roll as well as part of a bowl too like here with rice, dal/dalithoy, channa upkari and sliced cucumbers.

If you are looking for any Indian bread to enjoy with this amazing dish, then here are some rotis or parathas from this blog you may enjoy :

• Moringa Parathas
• Sweet Potato Parathas
• Avocado and Spinach Parathas
• Kale Parathas

If you happen to try this recipe, I would love to know about it. Please feel free to leave your thoughts and comments in the box below (please do not forget to give a rating) and if sharing on social media, please use the hashtag #curryandvanilla16 or @curryandvanilla16 on INSTAGRAM for a chance to be featured in our stories!

And/or, you can share your version on my Facebook Page too.

5 from 2 votes

Print

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!

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