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Best Easy Pakistani Courgette Recipe | Tori ki Sabzi

Zucchini curry is a delicious dish that is prepared from a few simple ingredients in one pot. This Pakistani Zucchini Curry is ready in about 30 to 40 minutes and is a meal for the whole family. This Zucchini Curry (also known as Pakistani Zucchini Curry) is amazingly delicious and so easy to make.

It is a vegetarian dish full of flavors and fillings. You will love this recipe if you like an easy curry made with fresh ingredients. Pair this dish with mint raita, naan bread or homemade matar pulao for the perfect hearty meal.


There are a few spices listed here that can be a little tricky to find, but I’ve included substitutes.

  • White, brown, and red onions are great options for this recipe.
  • Garlic: Use three cloves of minced garlic. Chop or crush the garlic using a mortar and pestle.
  • Ginger: Fresh is best, but canned ginger works well. Chop the ginger or turn it into a paste using a mortar and pestle.
  • Tomato: You will need one chopped tomato. Use fresh, ripe tomatoes or 1/2 cup tomato paste.
  • Lal Mirch Powder: This is a spicy red chili powder used in Pakistani/Indian cuisine. The closest substitute is cayenne pepper.
  • Turmeric: Add 1/2 teaspoon of turmeric powder.


  • Fry the onion until golden. Don’t cook them because once you add the garlic and ginger, the onions will deepen the color even more.
  • Add tomatoes, salt and spices. Once the tomatoes have softened, add the zucchini along with a little water.
  • Cover and let it cook for 7-10 minutes. Once the zucchini is soft and the water has dried, break the zucchini into pieces with a wooden spoon.
  • Lower the heat, cover and let the zucchini cook for another 15-20 minutes. Uncover and fry off excess moisture, using a spoon to break up any remaining bits.
  • Water from the zucchini should not float in the final dish. If in doubt, fry a little extra. Once the oil separates from the curry and the zucchini is very well cooked, you are done.
  • Note: Several people have shared pictures of their finished product with a bit more “curry” and not quite scaled down. If you prefer it that way, that’s fine too. Do it your way.


Heat the oil in a non-stick or heavy-bottomed pan over high heat. Add onion and cook until light golden (~8-10 minutes).

Reduce the heat to medium and add the garlic, ginger and cumin. Saute until the raw smell of ginger and garlic disappears (~1 min). Add tomato, salt, coriander powder, black pepper powder and red chili powder. Sauté for a minute, then stir in the zucchini and 1/4 cup water. Mix well; making sure the zucchini is well coated.

Cover and cook over medium heat for 7-10 minutes, stirring once in between. Once most of the water has dried, break the zucchini into pieces with a wooden spoon. Add chopped green chilies and turmeric and saute for a few minutes.

Reduce heat to low, cover and continue cooking for 15-20 minutes, stirring halfway through. If you are worried about it sticking to the pan, add a little water. Uncover and mix well. If necessary, increase heat to high to cook off excess moisture for 3-5 minutes. Taste and adjust salt.

When the water is completely dry and the zucchini is very well cooked, turn off the heat and garnish with cilantro as desired. It is usually eaten with roti or naan, but you can serve it with any type of bread or rice.

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