Ingredients:

  • 3 cups (450g) zucchini, sliced into 1-inch half-moons
  • 1 medium (110g) red onion, finely diced
  • 1 cup (150g) Roma tomatoes, diced
  • 1 tbsp (15g) ginger-garlic paste
  • 2 tbsp (30ml) avocado oil
  • 1/4 cup (60ml) fresh cilantro, chopped
  • 1 tsp (2g) cumin seeds
  • 1/2 tsp (1g) turmeric powder
  • 1 tsp (2g) ground coriander
  • 1/2 tsp (1g) garam masala
  • 1/4 tsp (0.5g) cayenne pepper
  • 1 tsp (5g) salt
  • 1 tsp (1g) kasoori methi
  • 1/4 cup (60ml) unsweetened coconut milk

Instructions:

  1. Heat the oil in the skillet over medium heat until shimmering.
  2. Add the cumin seeds; wait until they sizzle and turn a deep brown (about 30 seconds).
  3. Stir in the diced onions and sauté until they become translucent and slightly golden around the edges.
  4. Add the ginger-garlic paste and sauté for 1 minute until the raw smell vanishes.
  5. Toss in the diced tomatoes and salt. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften into a jammy, concentrated paste.
  6. Lower the heat slightly and stir in the turmeric, coriander, and cayenne pepper. Toast the spices for 30 seconds, ensuring they don't burn.
  7. Increase the heat to medium-high and add the zucchini slices.
  8. Sauté for 4-5 minutes, stirring occasionally, until the zucchini edges turn slightly golden while the centers remain vibrant green.
  9. Stir in the garam masala and coconut milk. Simmer for 2 minutes until the sauce coats the vegetables in a velvety consistency.