Zucchini Matar Sabzi

Recently, on a visit to an Indian restaurant, I tasted a delicious sabzi made with zucchini and green peas. It was one of the dishes served in the thali and tasted absolutely delicious. So, I decided to recreate the dish at home. I can say that I was able to come quite close to the taste I savoured in the restaurant. So, I thought of sharing the recipe with my readers 🙂

Let’s start with the recipe:

Equipment Needed:

• Pan
• Mixer grinder
• Mortar and Pestle
• Knives and Cutting Board
• Spatula

Ingredients Needed to make Zucchini Matar Sabzi:

• 1 Medium-Sized Zucchini; Sliced into medium-sized pieces
• ½ Cup Fresh/Frozen Green Peas
• 2 tbsp Mustard Oil
• 1 tsp Cumin Seeds
• 1 Large Onion; Thinly Sliced
• 1 Large Tomato; thinly sliced
• 1½ tsp Salt
• 1 tsp Kashmiri Red Chilli Powder
• 1 tsp Coriander Powder
• ½ tsp Turmeric Powder
• 10-12 Cashews; soaked in water for 30 minutes
• 1 tbsp Poppy Seeds (Khuskhus)
• 1 tbsp Kasuri Methi
• 1 Pinch Garam Masala
• Fresh Coriander Leaves for garnishing
• ½ Cup Water

Ingredients for the Spice Mix

• 1 tsp Fennel Seeds (Saunf)
• 1 tsp Cumin Seeds
• 2-3 Green Cardamoms
• ½ tsp Fenugreek Seeds (Methi)
• ½ tsp Black Peppercorns

Method to make Zucchini Matar Sabzi:

• Start with preparing the spice mix. Lightly toast fennel seeds, cumin seeds, fenugreek seeds and black peppercorns. Then combine them with green cardamom and grind them to a fine powder. Keep this aside.
  
  
  
• Heat mustard oil in a pan.
  
  
  
• Add cumin seeds. Fry them on medium heat for about 10 seconds.
  
  
  
• Add thinly sliced onions.
  
  
  
• Fry them on medium heat for 10-15 minutes until the onion slices turn golden brown.
  
  
  
• Add sliced tomato. Mix.
  
  
  
• Add salt, red chilli powder, coriander powder and the spice mix prepared in step 1.
  
  
  
• Mix everything well. Reduce the heat, cover with a lid and cook for about 10 minutes. Mix in between.
  
  
  
• Add sliced zucchini and green peas. Cover and cook for about 10-12 minutes.
  
  
  
• While the vegetables cook, grind the soaked cashews and poppy seeds to a fine paste by adding a little water.
  
  
  
• Add this paste to the cooked vegetables. Add 1/2 a cup of water. Mix and cook for another 5 minutes. Add kasuri methi and garam masala. Taste and adjust salt.
  
  
  
• Garnish with fresh coriander leaves and serve.
  
  
  

Information about Ingredient Sourcing in Germany:

• Zucchini: Available in supermarkets
• Frozen Green Peas: Available in supermarkets
• Mustard Oil: Available in Indian shops. Read more about oil in supermarkets in Germany.
• Cumin Seeds: Available in Indian shops and some supermarkets. Called Kreuzkümmel in German.
• Onion: Available in supermarkets
• Tomato: Available in supermarkets
• Salt: Called Salz in German. Read more about Salt in supermarkets in Germany.
• Kashmiri Red Chilli Powder: Available in Indian shops
• Coriander Powder: Available in Indian shops
• Turmeric Powder: Available in Indian shops and some supermarkets.Called Kurkuma in German
• Cashews: Available in supermarkets. Called Cashewkerne.
• Poppy Seeds (Khuskhus): Available in Indian shops
• Kasuri Methi: Available in Indian shops
• Garam Masala: Available in Indian shops and some supermarkets.
• Fresh Coriander Leaves: Available in Indian and Turkish shops.
• Fennel Seeds (Saunf): Available in Indian shops
• Green Cardamoms: Available in Indian shops
• Fenugreek Seeds (Methi): Available in Indian shops
• Black Peppercorns: Available in Indian shops and supermarkets.

You can buy the Indian ingredients from an Indian shop near you OR the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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