15 Minute Zucchini Sabzi

5 from 3 votes

Zucchini sabzi or zucchini curry is a quick, flavorful meal with 15 minutes of cook time that is perfect for lunch or easy weeknight dinner.

Indian zucchini sabzi.

This zucchini sabzi recipe is a simple recipe with summer squash that takes just a handful of Indian spices and 15 minutes.  You can add chickpeas for some protein or potatoes for a heavier meal.

Call it what you want – Indian courgette curry, zucchini curry, or sabzi you can quickly have this fresh zucchini sabzi on the table! 

The natural sweetness of zucchini combined with simple spices makes for a fresh meal.  You can liken the dish to an Indian-style zucchini stir fry – you just need a few minutes to let the zucchini cook.

Zucchini is used in place of tooriya which is used often in Indian cuisine. This Indian zucchini recipe is a great way to use this vegetable, especially in the prime summer season.

Indian zucchini sabzi.

Why you will love this recipe

Pantry ingredients | No fancy ingredients needed! Big flavor with simple ingredients.

Short cook time | Ready in 15 minutes without a great deal of active time.

Vegetarian, vegan, and gluten-free | Suitable for all diet types

Ingredient Notes

Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post. 

Ingredients for zucchini sabzi on a marble top.

Zucchini: Zucchini is the star of this sabzi. It’s a versatile summer squash with a mild flavor and tender texture. When cooked in the dish, zucchini adds a delightful softness and a subtle sweetness that complements the spices and other ingredients.

Tomato: Fresh tomatoes are an essential component in many curries as they provide a tangy and slightly sweet base.  

Crushed Tomatoes: Crushed tomatoes are tomatoes that have been processed and canned without seeds. They add a thicker consistency and intensified tomato flavor to the curry. 

Cumin Seeds:   When toasted, they release a warm, nutty aroma and a slightly bitter flavor. 

Asafoetida: Asafoetida, also known as “hing” in Indian cooking, is a powdered resin with a strong and pungent aroma.

It’s used sparingly in curries and acts as a flavor enhancer, providing a unique umami note to the dish. Unfortunately, there is no good substitute for asafoetida.

Onion and Garlic: Onion and garlic form the aromatic base of the curry.   

Diced squash pieces in a plate.

Garam Masala Powder: Garam masala is a blend of various ground warm spices, such as cinnamon, cardamom, cloves, and black pepper. It adds warmth and complexity. It is added last to the dish.

Cumin Coriander Powder: This spice blend combines ground cumin and coriander seeds. The coriander-cumin powder adds a subtle citrusy and earthy note to the curry, enhancing the overall flavor profile and complementing the other spices.

Dhaniya jeera powder in a small bowl with a green cloth to the side.

Green Chili Pepper: Green chilies provide the curry with a pleasant heat and a fresh, grassy flavor. The level of spiciness can be adjusted according to individual preferences. 

If you don’t have green chili on hand you can use ½ tsp red chili powder or 1 tsp kashmiri chili powder (which has less heat).

Optional: Top with fresh coriander leaves.  I didn’t have any on hand the day I made this!

If you don’t want a spicy dish, for a variation you can add in a few splashes of coconut milk.  You may need to taste and adjust the salt if you do so.


Peel and wash zucchini.  Cut each zucchini in half.  Then cut each half into halves and cut ½ pieces.  Try to make the ​diced zucchini pieces a similar size.

Zucchini and knife on a cutting board with zucchini peels to the side.

Chop onions, finely chop garlic, and green chili.  I left the seeds in the green chili.  If you don’t like spicy food you can remove the seeds.

Chopped fresh ingredients for courgette curry.

Making Zucchini Curry

Heat oil in a pan on medium heat.  Once hot add a teaspoon cumin seeds.  Let them sizzle and cook for 30-40 seconds.  Add asafoetida and mix.

Add onions to pan and mix.  Cook for 2 minutes.  Then add garlic and chopped chilies.  Mix and cook for another 2 minutes.

Cumin seeds and hing in oil in a pan.
Cumin seeds and asafoetida.
Onions, garlic, and green chili in oil in a pan.
Onions, garlic, and green chili added.

Add crushed tomatoes, cumin coriander powder, and salt.  Mix and cook for 1 minute. You will see the oil separate at the sides.

Crushed tomatoes added to pan.

Add chopped tomatoes and zucchini.  Mix.

Add water, cover the pan, and cook for about 6 minutes or until knife tender.  Stir in between.  This is a low-calorie vegetable with high water content so you don’t need a lot of extra water.

Chopped green zucchini and tomatoes in a pan.

Add garam masala and sugar.  Mix, cover, and cook for another 2 minutes.  Then uncover, mix, and turn off the gas.  Remove the pot from the stove and serve.

If you’d like to brighten the dish or feel the tomatoes weren’t tangy enough, add a squeeze of lemon juice.

Indian zucchini sabzi.

Serving Suggestions

This easy Indian style zucchini sabzi is typically served with rice or Indian flatbread (such as naan or roti). It can also be served with Bhakri or Malabar Paratha.

Or, pair it with rice – there are so many options: Sona Masoori Rice, Curd Rice, Mint Rice, South Indian Lemon Rice, Saffron Basmati Rice, Brown Basmati Rice, and Coconut Basmati Rice to name a few Indian recipes!

Indian basmati rice on a blue plate with a steel serving spoon.


Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Have you tried this Indian zucchini curry recipe? If so, I would greatly appreciate it if you could leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, please tag me so I can see your creation. Thank you for your support!

Indian zucchini sabzi.

15 Minute Indian Zucchini Sabzi (Curry)

Shilpa Joshi
Zucchini sabzi or zucchini curry is a quick, flavorful meal with 15 minutes of cook time that is perfect for lunch or easy weeknight dinner.
5 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course lunch, Main Course
Cuisine Indian
Servings 4 servings
Calories 141 kcal


  • 1 pan
  • 1 cutting board
  • 1 knife


  • 2 zucchini peeled, chopped – 610g
  • 1 tomato chopped, 130g
  • 3 tbsp crushed tomatoes canned
  • 3 tbsp oil neutral, I used canola oil
  • ½ tsp cumin seeds
  • ¼ tsp asafoetida
  • ½ cup onions chopped, 55g
  • 3 cloves garlic minced
  • 1 tsp salt
  • 1 tsp cumin coriander powder
  • ¼ cup water
  • 1 green chili chopped, 10g
  • ¾ tsp sugar
  • 2 tsp garam masala


  • Heat oil in pan on medium heat. Once hot add cumin seeds. Let them sizzle and cook for 30-40 seconds. Add asafoetida and mix.
  • Add onions to pan and mix. Cook 2 minutes. Then add garlic and chopped chilies. Mix and cook another 2 minutes.
  • Add crushed tomatoes, cumin coriander powder, and salt. Mix and cook 1 minute.
  • Add chopped tomatoes and zucchini. Mix.
  • Add water, cover pan, and let cook about 6 minutes or until knife tender. Stir in between.
  • Add garam masala and sugar. Mix, cover and cook another 2 minutes. Then uncover, mix and turn off gas. Remove pot from stove and serve.


Calories: 141kcalCarbohydrates: 10gProtein: 2gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 646mgPotassium: 405mgFiber: 3gSugar: 6gVitamin A: 480IUVitamin C: 26mgCalcium: 35mgIron: 1mg
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