Ingredients:

  • 2 tbsp neutral oil or ghee
  • 1 tsp cumin seeds
  • 1 medium onion, finely diced
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, slit lengthwise
  • 1.5 lbs zucchini, diced into ½ inch cubes
  • 1 small tomato, finely chopped
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp salt
  • 1 tsp amchur powder

Instructions:

  1. Dice zucchini into uniform ½ inch cubes and pre-measure all spices into a small bowl.
  2. Heat oil or ghee in a heavy-bottomed skillet or wok over medium-high heat until shimmering.
  3. Add cumin seeds and sauté until they sizzle and become fragrant.
  4. Stir in the diced onion and sauté until translucent.
  5. Add the ginger-garlic paste and green chilies, stirring for 60 seconds until the raw aroma disappears.
  6. Increase heat to high and add the zucchini cubes. Toss rapidly for 3-4 minutes until edges are slightly browned but the zucchini remains firm.
  7. Stir in the chopped tomato and cook until softened.
  8. Lower the heat to medium. Sprinkle in the turmeric, red chili powder, coriander powder, and salt. Toss well to coat the zucchini.
  9. Cook for another 2-3 minutes.
  10. Turn off the heat and stir in the garam masala and amchur powder.