A delightful and easy-to-make dish combining zucchini and potatoes with aromatic spices.
Combine the zucchini and potatoes in a bowl, sprinkle with turmeric and a pinch of salt, and let them sit for a few minutes.
Letting the vegetables sit with salt helps to draw out excess moisture, enhancing their texture during cooking.
Heat a bit of oil in a large skillet over medium-high heat, then sauté the zucchini and potatoes until golden brown. Remove them from the skillet and set aside.
Ensure the skillet is hot before adding the vegetables to achieve a nice golden crust.
Lower the heat to medium, add ginger paste, cumin, and chili powder to the skillet, and cook until fragrant.
Cooking the spices in oil helps to release their flavors and aromas.
Add the tomatoes, sugar, and vegetable broth to the skillet, stirring to combine. Bring to a simmer.
Simmering the sauce allows the flavors to meld together beautifully.
Return the sautéed zucchini and potatoes to the skillet, mixing them into the sauce. Cook until the potatoes are tender.
Stir occasionally to ensure even cooking and prevent sticking.
Garnish with fresh cilantro before serving.
Adding fresh herbs at the end enhances the dish's aroma and presentation.
