Ingredients:

  • 1.5 lbs zucchini, peeled and cubed into 1-inch pieces
  • 1 medium red onion, finely diced
  • 2 medium tomatoes, finely chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 green chilies, slit lengthwise
  • 1/4 cup fresh coriander leaves, chopped
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp salt
  • 1/2 tsp garam masala
  • 1 tbsp avocado oil
  • 1 tbsp water

Instructions:

  1. Heat the avocado oil over medium heat in a large non-stick skillet or pressure cooker. Once shimmering, add the cumin seeds and sauté until they crackle and smell nutty.
  2. Stir in the diced onions and sauté for 5–7 minutes until the onions become translucent and pale gold.
  3. Add the ginger and garlic pastes, stirring for 1 minute. Incorporate the chopped tomatoes, salt, turmeric, red chili powder, and coriander powder. Cook until the tomatoes soften into a thick paste and the oil begins to separate at the edges.
  4. Toss in the cubed zucchini and slit green chilies, stirring well to coat the vegetables in the masala.
  5. Cover the pan with a tight-fitting lid, reduce heat to low, and simmer in its own juices for 12–15 minutes until the zucchini is tender and translucent but retains its shape.