Zucchini Sabzi/Sabji recipe is an easy and quick Indian zucchini stir fry made with zucchini (courgette), onions, and few spices in less than 20 minutes. This Zucchini curry is a vegan, gluten-free, keto, and low-carb recipe.

Have you wondered what you can make with fresh zucchini (courgette)? Try this simple and easy yet healthy zucchini stir fry Indian style with very few ingredients that can be made in less than 20 mins.

If you are looking for Indian Curry style, Add 1 large finely chopped tomato and some frozen green peas to this, Zucchini curry is ready! You can also add coconut milk. Serve it with roti, chapatihot rice, or quinoa.

This Zucchini vegetable is low in calories and high in water and fiber content. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese.

I hope you give this easy zucchini curry a try this Summer. Do not forget to comment back if you enjoyed the curry!

If you are on a Keto or Low Carb Diet.


  • 2 teaspoons coconut oil
  • ½ teaspoon cumin (jeera) seeds
  • 2 green chillies finely chopped
  • 1 tablespoon ginger garlic paste
  • 1 stalk curry leaves
  • a big pinch asafoetida (hing)
  • 1 medium onion finely chopped
  • 2 medium zucchini cut into ½ inch pieces (about 1.5 – 2 cups)
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala powder
  • salt to taste
  • 1 teaspoon amchur powder (dry mango powder) (OR lemon juice)
  • 2 tablespoons coriander leaves (cilantro)

Zucchini Curry Ingredients

Gather all the ingredients required for this easy zucchini sabji.

  • Fresh zucchini: 2 medium zucchini cut into ½ inch pieces (about 1.5 cups).
  • Garlic and Ginger: minced or finely chopped or paste.
  • Onion: I have finely chopped the onions.
  • Green chili: I have used 2 Thai chilies, you can skip and add red chili powder instead.
  • Curry leaves: these are optional, this is added to enhance the flavor.
  • Oil: your choice of cooking oil.
  • Salt: use it according to your liking
  • Herbs & Spices: I have used fresh cut cilantro and cumin seeds, turmeric, coriander powder, and garam masala as spices.
  • Lemon juice: use fresh lemon juice whenever possible or use amchur powder (dry mango powder) for tartness.

How to Make Indian Zucchini Stir Fry

Wash and cut zucchini into ½ inch long pieces.

Heat a pan or kadai with some coconut oil and add cumin seeds let them crackle.

Then add ginger-garlic paste, green chilies, asafetida, curry leaves, and saute for 30 seconds till the raw smell of ginger-garlic disappears.

Add onions and saute till they turn light brown in color.

Add chopped Zucchini chunks, turmeric powder, coriander powder, garam masala, and salt. Mix everything well.

Cover the pan with a lid, let it cook on the low flame till it is a little bit tender for 3-4 minutes. Stir in between (I dint add any water). Zucchini contains 95% of water hence no need to add water while cooking.

Once zucchini is cooked add amchur powder, coriander leaves, mix well and serve this easy Indian style zucchini sabzi or zucchini masala hot with roti, paratha or rice.

Tips & Variations

  • Zucchini needs to be fresh and firm. Also, check the taste of zucchini before cooking it, some of them might be bitter in taste.
  • Zucchini chunks should not be too thick or too thin.
  • You can skip onions in this recipe, but sabzi tastes better with onions. You can also add tomatoes to make zucchini curry.
  • Zucchini contains 95% of water hence no need to add water while cooking, cook it on low flame.
  • Zucchini can be replaced with bottle gourd/lauki.


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