Spicy Pakistani Zucchini Recipe - Allrecipes.com
Spicy Pakistani Zucchini Recipe
  • READY IN 20 mins

Spicy Pakistani Zucchini

Recipe by  

"I am from Pakistan, and this recipe is from the Pakistani kitchen. This dish is traditionally served with chapati, but you can serve it with boiled rice too."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    5 mins
  • COOK

    15 mins
  • READY IN

    20 mins

Directions

  1. Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes).
  2. Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
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Reviews More Reviews

Most Helpful Positive Review
Jul 04, 2009

This was a great combination of flavors! I did cut the amount of oil in half, and it turned out to be PLENTY. I didn't bother to peel or seed the zucchini, and with the extra moisture, 2 cups of water was way too much. I cut it down to a scant 1/2 cup. I'll be making this again.

 
Most Helpful Critical Review
Jun 12, 2009

This sounded great, especially the combination of spices. But two cups was waaaay too much water, and the whole thing tasted watered down. I would recommend reducing or even eliminating the water - the zucchini and tomatoes both have a lot of liquid.

 

23 Ratings

Feb 18, 2006

Really good, try adding 1/2 to 1 tsp of curry powder also.

 
Apr 30, 2004

I made this last Ramadan and my family and I really liked it. I served it over basmaati rice which worked out nice.

 
Jul 24, 2003

This dish was a delight for my husband and I. Since he used to be a vegetarian before he met me, I try to find some all veggie recipies for him. This turned out spicier than I thought it would, but is was fine for us. It does make a lot more than a two person meal; however and cutting the amounts that go into it will work, but it seems to be spicier that way.

 
Sep 21, 2003

this recipe was kinda ok at first, but my family didnt like it, and the leftovers thenext day were horribe, it left a nasty sour lingering taste in the mouth, and made my husband swear off zucchini forever. (my husbands family is pakistani, thats why i made this, but instead of impressing them, i ended up having to throw it out)

 
Dec 08, 2010

This recipe is great, it got the thumbs up from my husband who is a picky eater. I used the ingrediants listed, but I changed the method to suit myself. I did saute the onions, then I dropped in garlic paste in place of the garlic powder (I didn't have any powder) saute the garlic. I then added in the zucchini stirred that a bit. I then added the rest of the spices and cooked that for a bit, then I added in the tomatoes cooked that for a bit, then added the water then the yogurt, cooked everything for about 5 minutes and then served with chopped cilantro. I will def. make this again and maybe even change the vegi. out for another one.

 
Jun 26, 2008

We all loved this! I used 4 large squash, 2 were zucchini and 2 were yellow summer squash. Also, I was out of fresh tomatoes, so I dumped in a can of diced tomatoes with their juice and then reduced the water to 1 c. Also, I didn't see the need to seed the squash and I ended up cooking this more like 30 min so it would be nice and tender. It came out great, very colorful and flavorful. Served it over jasmine rice... will definitely make this again. It's a winner!

 

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Nutrition

  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 705 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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