New Delhi Style Summer Squash
Brighten up your table with the vibrant and aromatic flavors of New Delhi Style Summer Squash! This quick and healthy Indian-inspired dish transforms tender zucchini or yellow squash into a spiced delight, featuring a medley of earthy mustard and cumin seeds, a fragrant garlic-ginger base, and a pop of fresh cilantro and zesty lemon juice. Simmered in a rich tomato and spice blend, this veggie-forward recipe is bursting with warming notes of turmeric, coriander, and garam masala. Ready in under 40 minutes, it's perfect as a light vegetarian entrée or a flavorful side dish, served alongside steamed rice or pillowy naan. Healthy, flavorful, and easy to make, it's a must-try for your next weeknight dinner or Indian-inspired feast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium summer squash (zucchini or yellow squash)
- 1 large onion, finely diced
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 medium tomato, finely chopped
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 0.5 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoons red chili powder
- 1 teaspoon salt
- 0.5 teaspoons garam masala
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Wash the summer squash thoroughly, trim the ends, and cut them into bite-sized cubes. Set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the mustard seeds and cumin seeds to the hot oil. Let them sizzle for about 30 seconds until aromatic.
Stir in the finely diced onion and sauté for 4-5 minutes until golden brown.
Add the minced ginger and garlic, and cook for another 1-2 minutes until fragrant.
Mix in the chopped tomatoes, and cook for 5 minutes until they soften and form a thick sauce.
Add the ground turmeric, ground coriander, ground cumin, red chili powder, and salt. Stir well to coat the onion-tomato mix in the spices.
Add the cubed summer squash to the skillet and toss gently to combine with the spice mixture.
Cover the skillet with a lid and reduce the heat to medium-low. Cook for 10-12 minutes, stirring occasionally, until the squash is tender but not mushy.
Once the squash is cooked, sprinkle garam masala over the dish and stir to combine.
Remove from heat, drizzle with lemon juice, and garnish with fresh cilantro.
Serve hot with steamed rice, naan, or as a side dish to accompany your favorite Indian meal.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 29.7 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2830 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
