Zucchini Aloo Sabzi

🛒 Ingredients

• Two medium-sized zucchini, cut into rounds or cubes about 1 cm thick
• Two medium sized potatoes, peeled and diced into small cubes
• 2 tablespoons coconut oil or olive oil
• 1/2 teaspoon whole cumin seeds
• 1/4 teaspoon white mustard seeds (optional, for a distinctive aroma)
• One green chili, sliced obliquely (according to spicy taste)
• 1/2 onion, thinly sliced
• 2 cloves of garlic, finely chopped
• One piece of finely grated ginger
• 1/2 teaspoon turmeric powder
• One teaspoon of ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red chili powder (to taste)
• 1/2 teaspoon salt, adjust to taste
• A pinch of granulated sugar (to balance the taste)
• 2 tablespoons of boiled water
• A little finely chopped fresh coriander leaves for sprinkling

👩‍🍳 Instructions

1. 1

   Heat oil in a flat frying pan over medium heat. Add cumin seeds and mustard seeds, saute briefly until they burst and emit a fragrant aroma.

2. 2

   Add onions, garlic, ginger and green chilies.

3. 3

   Add the potato pieces and stir well. Add the turmeric, coriander, cumin powder, and chili powder. Stir continuously for 1 minute to ensure the spices are absorbed and don't burn.

4. 4

   Pour a little water, reduce the heat, cover the pan briefly for 5 to 7 minutes until the potatoes are half soft.

5. 5

   Open the lid, add the zucchini pieces. Add salt and sugar, stir well. Cook uncovered for another 5 to 8 minutes, stirring occasionally, until the potatoes are completely tender and cooked through but still crispy.

6. 6

   Finally, sprinkle with fresh coriander leaves, stir briefly then turn off the heat.

7. 7

   Serve warm as a side dish with rice or bread, the dish is ready to be enjoyed!