Zucchini Masala Curry

Recipe by Cook's Hideout

Blogging Marathon# 49: Week 3/ Day 2 Theme: One Vegetable - 3 Dishes Dish: Gravy Curry -- Zucchini Masala Curry After yesterday's dry curry with zucchini, today I have a gravy curry that goes really well with rotis and even rice. I remember the first time I tried making this gravy curry for rotis couple of years ago. I didn't have any other vegetable in the fridge except for some zucchini and I had to make something to serve along with rotis. So I made this curry with tomato puree and almond butter and it came out creamy and delicious....

Ingredients

• 2 zucchini (- medium, chopped)
• cup almond meal
• 1 onion (- small, finely chopped)
• cup almond meal (puree - (or use 2 medium ripe plum tomatoes))
• 1 tsp Cumin seeds
• 1 tsp Ginger-garlic (paste)
• cup almond meal
• cup almond meal (Red - (adjust according to taste))
• 2 tbsps almonds (- soaked for 30 minutes and ground to paste (or use 1tbsp almond butter))
• cup almond meal
• to taste Salt
• 2 tbsps cilantro (- finely chopped)

Method

1. Heat 1tbsp oil in a saute pan; add cumin seeds and once the seeds start to splutter, add the onions and ginger-garlic paste. Cook till onions start turning golden, about 4~5 minutes.
2. Add the chopped zucchini, cover and cook till they are tender, about 10 minutes.
3. Add the green peas, tomato puree, turmeric, red chili powder and salt. Mix well and cook for 2~3 minutes.
4. Next add the almond paste (or almond butter) and enough water to get to desired consistency. Simmer for 3~4 minutes. Finally add the garam masala and cook for 1 more minute.
5. Garnish with chopped cilantro and serve with rotis or rice.

View the recipe instructions at Cook's Hideout