Zucchini and Potato (Aaloo) sabji

• Servings: 4
• Preparation time: 10 minutes.
• Frying time: 15 minutes.
• Cooking time: 5-6 minutes.
• Total time: 31 minutes.

I made it tonight for dinner; today we didn’t have time to make elaborate dish; hence cooked simple but a dish craving to family members. Delicious ‘Zucchini and Aaloo Sabji’ served with Paratha and Curd makes it complete meal.

Zucchini is counted as exotic vegetable and one of the super food, have good amount of vitamins, potassium, water and fiber. It is great for Keto vegetable list.

Ingredients:

• Zucchini: 300 gm.
• Potato: 100 gm.
• Onion: 1 no.
• Tomatoes: 100-150 gm.
• Ginger: 1”piece
• Mustard oil/Cooking oil: 30 gm
• Salt: 1 teaspoon
• Turmeric powder: ½ teaspoon
• Coriander powder: 1 teaspoon
• Chilli powder: ½ teaspoon
• Cumin: ½ teaspoon
• Red chilli: 1-2 no.
• Garam masala: ½ teaspoon

Preparation:

1. Chop the potato, tomatoes, ginger and onion, keep side.
2. Discard both ends of zucchini and chop as in photos, keep aside.

Method:

1. Take a wok/fry pan, put oil, when oil starts to smoke add cumin and red chilli; sputter for few seconds add ginger, fry  for few seconds add onion and fry on high flame till onion get translucent, add chopped tomatoes and potatoes, and stir fry on medium flame for couple of minutes.
2. Add chopped zucchini stir it and cook with lid on till half done, add powder masala and salt continue to cook on low flame for couple of minutes.
3. Add half cup of hot water; continue to cook on medium low flame with lid on till done, stir occasionally to avoid sticking on bottom. Put off the flame.
4. Garnish with coriander leaves. Serve hot or warm with Rice or Chapatti.

Zucchini and Potato (Aaloo) sabji by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.