Spicy Pakistani Zucchini

Spicy Pakistani Zucchini

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"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

20 m servings 231 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 705 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17
  1. 23 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 wate...

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...

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 wate...

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 i...

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

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

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...

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 zucch...

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 red...

We enjoyed the mix of flavors in this dish, and found the texture of the zucchini delightful. Unlike another reviewer, we found that the flavors bloomed in the refrigerator: the dish improved wi...