Instant Pot Zucchini Curry – Easy 5 minute Zucchini

Instant Pot Zucchini Curry – Easy 5-minute Zucchini is a delicious, healthy & an easy zucchini side dish. This is the perfect recipe when you want to keep things simple and on the delish side. This easy recipe is one of my favorite side dishes – it is loaded with flavor, is quick to make, and pairs with rice. Kashmiri pandits typically make this with bottle gourd and call it aal.

What ingredients do I need to make Instant Pot Zucchini Curry – Easy 5 minute Zucchini?

Zucchini, oil of choice, asafoetida, cumin seeds, salt, ground turmeric, ground ginger, ground fennel, ground cumin, water, serrano peppers.

How do I make this recipe Instant Pot Zucchini Curry – Easy 5 minute Zucchini?

Prep: I like to use medium sized zucchini. First, rinse the zucchini to remove any dirt. Second, chop off the stem and blossom end with a sharp knife. Third, peel the skin. Cut the zucchini into round circles about 1/2 inch thick. You can cut each round into half or leave it as a circle. I typically like it to cut it to half moon shapes.

Cook –

Firstly, select sauté on the Instant Pot and adjust to normal. Secondly, add oil to the pot. When the oil is hot, add asafoetida, and cumin seeds. Stir and let it sauté for a minute until the cumin seeds splutter.

Further, add the chopped zucchini and salt and sauté well for about 2 to 3 minutes until the zucchini softens slightly. Stir intermittently. Furthermore, after the softening of the Zucchini add in ground turmeric, ground ginger, and ground fennel, and ground cumin. Next add in 1 cup water and mix well. Stir well so that the spices are well mixed.

Press cancel. Seal the pot and select manual/high pressure for 3 minutes. When cooking is complete, use quick pressure release to depressurize. Open the lid and add the slit Serrano peppers. This dish is supposed to be soupy. If you like it to be less soupy you can select sauté and reduce the soup. Finally, transfer in a serving bowl. Moreover, serve over steamed rice.

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Moreover, try some of our other recipes

Kashmiri Tomato Eggplant Curry – Tamatar Wangun

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

Also try some of our  Instant Pot  recipes.

Instant Pot Zucchini Curry – Easy 5 minute Zucchini

Shilpa

Instant Pot Zucchini Curry – Easy 5 minute Zucchini is a delicious, healthy & easy zucchini side dish. This is the perfect recipe when you want to keep things simple and on the delish side. This easy recipe is one of my favorite side dishes – it is loaded with flavor, is quick to make, and pairs with rice.

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 4 minutes mins

Course Side Dish

Cuisine India, Indian, Kashmiri

Servings 3

Ingredients

  

• 4 medium Zucchinis (3 cups chopped), 543 grams
• 3 tbsp oil of choice
• 1/4 tsp asafoetida     (heeng)
• 1/2 tsp cumin seeds     (jeera)
• 1 tsp salt
• 1/2 tsp ground turmeric     (haldi)
• 1/2 tsp ground ginger   (sonth)
• 3/4 tsp ground fennel    (saunf powder)
• 1/2 tsp ground cumin    (jeera powder)
• 1 cup water
• 3 serrano peppers (hari mirch)

Instructions

 

Prep

• First, rinse the zucchini to remove any dirt. Second, chop off the stem and blossom end with a sharp knife. Third, peel the skin. Cut the zucchini into round circles about 1/2 inch thick. You can cut each round into half or leave it as a circle. I typically like it to cut it to half moon shapes.

Cook

• Select sauté on the Instant Pot and adjust to normal. Secondly, add oil to the pot. When the oil is hot, add asafoetida, and cumin seeds. Stir and let it sauté for a minute until the cumin seeds splutter.
• Add the chopped zucchini and salt and sauté well for about 2 to 3 minutes until the zucchini softens slightly. Stir intermittently.
• Furthermore, after the softening of the Zucchini add in ground turmeric, ground ginger, and ground fennel, and ground cumin. Next add in 1 cup water and mix well. Stir well so that the spices are well mixed.
• Press cancel. Seal the pot and select manual/high pressure for 3 minutes. When cooking is complete, use quick pressure release to depressurize. Open the lid and add the slit Serrano peppers. This dish is supposed to be soupy. If you like it to be less soupy you can select sauté and reduce the soup. Finally, transfer in a serving bowl. Moreover, serve over steamed rice.

Notes

Kashmiris like this slightly soft. If you like the Zucchini to be firm, select manual/high pressure for 1 minute instead of 3.

I had an old version of the instant pot that doesn’t give the burn notice. So I’ve changed the recipe to add a cup of water in the end. You can sauté at the end to reduce the curry if its too soupy for you.

Keyword Easy 5 minute Zucchini Curry, Instant Pot Zucchini, Instant Pot Zucchini Curry, Kashmiri Aal, Kashmiri Food, Kashmiri Pandit recipe, Kashmiri Recipe, Quick Zucchini