Pakistani Style Turai Ka Salan Courgettes Curry
Delight in the comforting flavors of **Pakistani Style Turai Ka Salan Courgettes Curry**, a simple yet aromatic dish that transforms humble courgettes into a vibrant, spice-infused masterpiece. Featuring tender courgette rounds simmered in a rich gravy of ripe tomatoes, golden onions, and fragrant spices like cumin, turmeric, and coriander, this recipe is a celebration of traditional Pakistani home cooking. A splash of green chilies adds subtle heat, while a final garnish of fresh coriander brings a burst of freshness. Perfect paired with warm naan or fluffy steamed rice, this courgette curry is both wholesome and satisfying, ready in just 45 minutes. A must-try for lovers of vegetarian curries and Pakistani cuisine!
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Recipe Information
Ingredients
- 500 grams Courgettes (turai)
- 4 tablespoons Vegetable oil
- 2 medium Onions (finely chopped)
- 3 medium Tomatoes (finely chopped)
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 2 pieces Green chilies (slit lengthwise)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 3 tablespoons Fresh coriander leaves (chopped)
- 1 cup Water
Instructions
Wash the courgettes thoroughly and cut them into bite-sized rounds (about 1.5 cm thick). Set aside.
Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.
Add the finely chopped onions and sauté until golden brown, stirring frequently to prevent burning (about 5-7 minutes).
Mix in the garlic paste and ginger paste, cooking for 1-2 minutes until the raw smell dissipates.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook until the tomatoes soften and the oil begins to separate from the mixture (about 7-10 minutes).
Add the courgettes and green chilies to the pan, tossing to coat them evenly in the spice mixture.
Pour in 1 cup of water, stir, and cover the pan with a lid. Lower the heat to medium-low and let the courgettes cook until tender (approximately 15 minutes), stirring occasionally.
Check the seasoning and adjust salt if needed. If the curry is too thick, add a splash of water to reach your desired consistency.
Turn off the heat and garnish the curry with freshly chopped coriander leaves.
Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2752 mg | 120% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 28.9 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2752 mg | 59% | |
*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.
