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Cream Zucchini

Creamy Zucchini in a spicy paste

Serving 4-6 persons

Preparation Time: 10 minutes

Cooking Time: 25 minutes



1 PoundZucchini
1 LargeFinely Chopped Onion
3 TablespoonsTomato Paste
2 Finely Chopped Green Chillies
1 TablespoonGinger Paste
1 TeaspoonGarlic Paste
0.5 CupCashew Nuts
1 CupMilk
2 TablespoonsRaisins/kishmish
2 TablespoonsCream
0.4 CupCooking Oil

Dry Spices

1 TeaspoonCumin Seeds/ Zeera
1 Pinch of Hing
4 Bay Leaves
1 TeaspoonTurmeric Powder/ Haldi
1 TeaspoonGaram Masala
1 TablespoonCoriander Powder
Salt To Taste
1 TablespoonCashew Nuts



  1. Wash the zucchini and dice it in small cubes and set it aside.

  2. In a pressure cooker heat oil add hing to it fry it for few seconds and add cumin seeds and bay leaves. Fry it till cumin turn brown. Add Onions to it.

  3. Fry onions till they turn brown and then add green chillies, ginger and garlic paste. Cook it for 2 minutes and add turmeric, garam masala, coriander powder and salt to it and fry it for another 1 minute and then add tomato paste to it and cook the paste till it oozes out the oil.

  4. Add zucchini to it and add half cup of water put the lid on and cook it for 5 minutes at high flame. Remove it from the flame and let the pressure out so we can open the lid.

  5. Now in a blender grind half cup of cashews and set it aside.

  6. Now heat one table spoon of spoon of oil in an large skillet and add 1 table spoon of cashews to it fry them on low flame till they turn golden brown. Then add raisins to it.

  7. Transfer cooked zucchini to the skillet mix it well, add 1 cup of milk to it. Mix it well cook it at high flame for 2 minutes. Reduce the flame then add grinded cashews. Cook it for 3-4 minutes at medium flame. Then add cream to it. Cook it for another 2-3 minutes and keep stirring all the time.

  8. Serve it hot with chapatti, rice or parantha.

Zucchini, Malai Torri, Malai Zucchini

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