Pakistani courgette curry (sabzi)- full of flavour yet a fairly simple curry to make. The Gujarati way of making turiya nu shaak (or the way my mum makes it) never really excited me. However, when my sister’s mother in law made it, it was so much more tastier with the onions and garlic!! The slow cooking of this sabzi definitely enhances the flavours and cooking the onions for those extra few minutes certainly helps! Mint garnishing is honestly delicious for curries and a great alternative for those who dislike coriander (like me). Give it a try!
AuthorgooeygraciousmeCategoryPakistaniHeat oil in a nonstick pan and add cumin seeds. Once they sizzle add the onions and sauté over high heat for 7-10 minutes until they are lightly golden.
Reduce the heat and add the crushed garlic and ginger and cook for a minute. Add the salt and spices and let this cook for another minute before adding tomatoes and crushed chillies.
Let the masala cook and blend into the tomatoes well for another minute and then stir in the courgette and water. Mix well, ensuring that the courgette is covered in the gravy. Cover and let it cook for 8 minutes, stirring once in between.
Reduce the heat to the lowest setting, and continue to cook for 20 minutes with the cover on, stirring half-way. Add water if it looks like it will stick to the pan and adjust the salt if needed.
Once the water has reduced completely, remove from heat and garnish with mint. Serve with roti or naan.
Ingredients
Directions
Heat oil in a nonstick pan and add cumin seeds. Once they sizzle add the onions and sauté over high heat for 7-10 minutes until they are lightly golden.
Reduce the heat and add the crushed garlic and ginger and cook for a minute. Add the salt and spices and let this cook for another minute before adding tomatoes and crushed chillies.
Let the masala cook and blend into the tomatoes well for another minute and then stir in the courgette and water. Mix well, ensuring that the courgette is covered in the gravy. Cover and let it cook for 8 minutes, stirring once in between.
Reduce the heat to the lowest setting, and continue to cook for 20 minutes with the cover on, stirring half-way. Add water if it looks like it will stick to the pan and adjust the salt if needed.
Once the water has reduced completely, remove from heat and garnish with mint. Serve with roti or naan.