A flavorful and easy-to-make dish combining tender potatoes and zucchini in a spiced tomato curry.
Combine the cubed zucchini and potatoes in a mixing bowl. Sprinkle with turmeric and a pinch of salt, tossing to coat evenly. Let sit for 5 minutes.
Letting the vegetables sit with the spices allows them to absorb the flavors better.
Heat oil in a large skillet over medium heat. Add the zucchini and potato mixture and sauté until lightly golden, about 6 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
Remove the vegetables from the skillet with a slotted spoon and set aside.
Draining excess oil helps keep the dish light.
Lower the heat and add garlic paste, ginger powder, and curry powder to the skillet. Sauté for 2 minutes until fragrant.
Cooking the spices releases their essential oils, enhancing the flavor.
Add the chopped tomatoes, sugar, salt, pepper, and water to the skillet. Increase the heat to medium and stir well.
Adjust the seasoning to taste before adding the vegetables.
Return the sautéed vegetables to the skillet. Simmer until the potatoes are tender, about 10 minutes.
Cover the skillet to speed up the cooking process.
Serve the dish hot with your choice of bread or rice. Enjoy!
Garnish with fresh cilantro for added flavor and color.
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