Name: Yellow Zucchini Masala recipe by Muthulakshmi Madhavakrishnan at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 1 Yellow Zucchini; 1/4 tsp chilly powder; 1/2 tsp coriander powder; 1/2 tsp garamasala powder; 1/4 tsp turmeric powder; 1 tsp Ginger Garlic paste; 3 tbsp Milk; 1 bay leaf; few coriander leaves; 3 tbsp oil; For the masala paste:; 1 Onion; 2 tomatoes; 7 badam [almonds]; 3 small piece cinnamon; 3 cloves; 2 cardamom

ABOUT Yellow Zucchini Masala RECIPE

Zucchini is a variety of summer squash commonly used in Italian and Thai dishes. Zucchini makes the perfect light side dish for a heavy meal. It's super low in calories. This quick and easy curry is perfect for a healthy weeknight dinner - with yellow squash, onions, tomatoes and badam.

Ingredients Serving: 3

1 Yellow Zucchini
1/4 tsp chilly powder
1/2 tsp coriander powder
1/2 tsp garamasala powder
1/4 tsp turmeric powder
1 tsp Ginger Garlic paste
3 tbsp Milk
1 bay leaf
few coriander leaves
3 tbsp oil
For the masala paste:
1 Onion
2 tomatoes
7 badam [almonds]
3 small piece cinnamon
3 cloves
2 cardamom

Instructions

Combine onions,tomatoes, badam, cinnamon,cloves, cardamom and 1.5 cups of water in a deep vessel. mix well and cook on low flame for 15minutes while stirring occasionally.
Allow the mixture to cool completely. Once cooled grind it in a mixer to a smooth paste. Keep aside.
Cut the zucchini into half or quarter rounds.
Heat 1 tsp of oil in a pan and shallow fry the zucchini pieces. Saute until zucchini is soft and remove from the pan.
Heat 2 tbsp of oil in the same pan add the bay leaf, ginger garlic paste and saute for 2 - 3 minutes until the raw smell of the garlic goes away.
Then add the prepared paste and cook on medium flame for 5 minutes while stirring occasionally.
Add the spice powders one by one, required salt, zucchini pieces and 1/2 cup of water in which the onions are boiled.
Cook the gravy in low flame till the oil floats on the top of the gravy. Finally add cold milk and cook till the gravy is smooth and thick. Garnish with fresh coriander leaves. Serve it hot with roti, nann or jeera rice.

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