Zucchini Peas Curry
Zucchini Peas curry made with basic spices within just few minutes using Instant pot. Garnish it with lots of cilantro and serve it with rotis to make plant-based meal!
Zucchini and peas are very easily available vegetables. There are so many ways to incorporate zucchini in your diet. This way is one of those simplest and delicious way. These two vegetables do not take long to cook. That makes this dish a quick weeknight dinner. If you are using an Instant Pot, it literally has 2 minute cook time and 2 minute cool down time. Garnish it with lot of fresh cilantro and serve them with hot phulka roti along with crunchy veggies and achaar! Just writing it makes my mouth watery LOL.
I love making this simple and quick meal on weeknights and then include a big slice of chocolate banana zucchini bread to my meal to balance it out LOL. This curry would also go well with steamed rice if you make it extra runny by adding just little more water than the recipe calls for.
Try this quick and easy recipe out and share how you like by tagging me on Instagram @myvegetarianroots.
Happy and Healthy Eating!
Zucchini Peas Curry
Equipment
- Instant Pot
Ingredients
- 2 Zucchini
- 1 cup Frozen Peas
- 2 tbsp Peanut Oil any oil with high smoke point would work
- 1 tsp Cumin Seeds
- ½ tsp Grated Ginger
- ½ tsp Chopped Green Chilis
- ¾ tsp Salt
- ½ tsp Red Chili Powder
- 1 clove Garlic (minced)
- ½ tsp Cumin Powder
- ½ tsp Coriander Powder
- ½ tsp Garam Masala
- ¼ tsp Turmeric Powder
- 2 tbsp Water
Instructions
- Run tap warm/hot water through frozen peas so that they come to room temperature. Drain excess water from the peas using a strainer and keep it aside.
- Put instant pot on saute mode and add 2 tbsp of oil to the pot. If using Indian style pressure cooker, start warning up oil in it.
- Add cumin seeds, ginger, garlic and green chilis to hot oil. Wait for it to turn light brown. Do not burn it.
- Add cubed zucchini and peas.
- Add red chili powder, salt, turmeric powder, coriander powder, cumin powder, garam masala and 2 tbsp of water.
- Close the lid, secure the valve and cook on high pressure for 2 minutes. Release pressure naturally for 2-3 minutes and release rest of the pressure manually.
- If using Indian pressure cooker, do 1 whistle and let the pressure release naturally all the way.
- Open the lid, mix it gently so zucchini does not get mushy and see if there is any excess water. If so burn excess water by keeping IP on saute mode or Indian pressure cooker on low/medium heat for 2-4 minutes.
- Garnish it with freshly chopped cilantro. Serve it hot with phulka roti, bhakhri, paratha and side of crunchy veggies and pickles.
