A flavorful and aromatic curry featuring tender zucchini and a blend of spices, perfect for a comforting meal.
Heat the oil in a large skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning the spices.
Add the sliced onions and sauté until golden brown.
Stir frequently to ensure even cooking and prevent burning.
Stir in the ginger garlic paste and cook for 1 minute until fragrant.
Cooking the paste briefly enhances its flavor.
Add the chopped tomatoes, salt, red chili powder, coriander powder, and turmeric powder. Cook until the tomatoes soften and the oil separates.
Mash the tomatoes slightly with the spatula to help them break down.
Add the zucchini slices and mix well. Cover and cook on low heat until tender.
Stir occasionally to prevent sticking and ensure even cooking.
Sprinkle in the garam masala powder and ground cumin. Stir to combine.
Adding these spices at the end enhances their aroma.
Add the sliced green chilies and lemon juice. Simmer for 2 minutes.
Adjust the amount of green chili to your spice preference.
Serve warm with naan, roti, or rice.
Garnish with fresh cilantro for added flavor and presentation.
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