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!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Wash the summer squash thoroughly, trim the ends, and cut them into bite-sized cubes. Set aside.

Step 2

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 3

Add the mustard seeds and cumin seeds to the hot oil. Let them sizzle for about 30 seconds until aromatic.

Step 4

Stir in the finely diced onion and sauté for 4-5 minutes until golden brown.

Step 5

Add the minced ginger and garlic, and cook for another 1-2 minutes until fragrant.

Step 6

Mix in the chopped tomatoes, and cook for 5 minutes until they soften and form a thick sauce.

Step 7

Add the ground turmeric, ground coriander, ground cumin, red chili powder, and salt. Stir well to coat the onion-tomato mix in the spices.

Step 8

Add the cubed summer squash to the skillet and toss gently to combine with the spice mixture.

Step 9

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.

Step 10

Once the squash is cooked, sprinkle garam masala over the dish and stir to combine.

Step 11

Remove from heat, drizzle with lemon juice, and garnish with fresh cilantro.

Step 12

Serve hot with steamed rice, naan, or as a side dish to accompany your favorite Indian meal.

Nutrition Facts

Serving size	1258.2 grams (1258.2g)

Amount per serving	% Daily Value*
Calories	527

Total Fat 32.60g	42%
Saturated Fat 4.70g	24%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 2413mg	105%
Total Carbohydrate 59.80g	22%
Dietary Fiber 17.60g	63%
Total Sugars 29.70g
Protein 16.40g	33%

Vitamin D 0IU	0%
Calcium 259mg	20%
Iron 10mg	56%
Potassium 2830mg	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.

Source of Calories

Fat: 49.0%

Protein: 11.0%

Carbs: 40.0%