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Bengali Zucchini Curry PDF Print E-mail
Ingredients (use vegan versions):
  • 2 zucchini, cubed
  • 2 potatoes, cubed
  • salt to taste
  • 1/2 teaspoon turmeric
  • oil
  • 1 teaspoon ginger paste
  • 1 teaspoon cummin pd (jeera)
  • 1/2 teaspoon turmeric
  • chilli pd to taste
  • 2 tomatoes, chopped
  • pinch of vegan sugar
  • 1 1/2 cup water
  • cilantro
  • hot chapatis or rice
Directions:

Marinate the zucchini and the potatoes in salt and turmeric for 5 mins. Then heat oil in a vessel and fry them for 5-6 mins till golden. Remove and keep aside. In the remaining oil and the ginger paste, cummin, turmeric and chilli pd. Fry for 2 mins and add the tomatoes. Fry well for 5-6 mins and add the vegetables. Add the vegan sugar and water and cook till done. Garnish with chopped cilantro and serve with hot chapatis or rice.

Serves:

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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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