Butter Soft Zucchini and Tomatoes LOUKI TAMATAR TARKARI

If you’ve been looking for a way to transform humble squash into something truly crave-worthy, you have to try this Butter Soft Zucchini and Tomatoes recipe. Traditionally known in Indian households as Louki Tamatar Tarkari, this dish is the ultimate vegetarian comfort food. While the classic version calls for bottle gourd, I’ve found that using tender, young zucchini makes it just as delicious and much easier to source at your local market. The real secret here is the rich, nutty spice paste that cooks down into a thick sauce, making this creamy Indian squash curry perfect for a healthy summer lunch or a cozy, meat-free dinner.

This rich, comforting dish is an adaptation of a classic recipe usually made with bottle gourd (louki) or round gourd (tinda). The secret lies in the nut-based spice paste that creates a thick, flavorful sauce. While bottle gourd is traditional, this dish is equally delicious using young zucchini, pattypan, or crookneck squash.

Prep time: 5 minutes Cooking time: 30–50 minutes Serves: 4 to 6 people

Ingredients

• 2 seeded hot green chilies (adjust to taste)

• 0.75 inch (2 cm) piece of fresh ginger root, scraped and roughly chopped

• 3 tbsp cashews or almonds

• 1.5 tbsp coriander seeds

• 1 tsp cumin seeds

• 0.25 tsp fennel seeds

• 0.25 cup (60 ml) water

• 3 tbsp ghee or unsalted butter

• 2 medium-sized tomatoes (approx. 12 oz / 340 g), peeled, seeded, and chopped

• 1.5 lbs (685 g) young squash (zucchini, bottle gourd, or pattypan), peeled and cut into 0.75 inch (2 cm) cubes

• 0.5 tsp turmeric powder

• 1 tsp salt

• 3 tbsp chopped fresh coriander, basil, or parsley (divided use)

Instructions

1. Make the Spice Paste: Combine the green chilies, chopped ginger root, cashews (or almonds), coriander seeds, cumin seeds, fennel seeds, and the 0.25 cup of water in a blender. Cover and process until the mixture is completely smooth.
2. Fry the Paste: Heat the 3 tbsp of ghee (or butter) in a large, heavy nonstick saucepan over moderate heat. Pour in the prepared spice purée. Fry the mixture, stirring constantly, until it thickens and the fat begins to separate from the spice paste.
3. Add Vegetables: Stir in the chopped tomatoes and cook for a few minutes until they begin to break down. Add the 1.5 lbs of cubed squash, 0.5 tsp turmeric, 1 tsp salt, and half (about 1.5 tbsp) of the fresh chopped herbs. Stir well to coat the vegetables.
4. Simmer: Cover the pan and cook over low heat for 10 minutes.
5. Finish Cooking: Remove the lid occasionally to stir and scrape the squash from the bottom of the pan to prevent sticking. If the mixture appears too dry, add a small splash of water. Continue cooking until the squash is soft and succulent. This will take approximately 20 to 40 minutes, depending on the variety of squash used.
6. Serve: Before serving, sprinkle the dish with the remaining 1.5 tbsp of fresh herbs.

Serving Suggestions

Serve warm with flatbreads, such as Griddle-Baked Whole Wheat Bread, or alongside a rice dish like Sautéed Rice with Green Peas. It pairs excellently with dal dishes like Curried Whole Mung Beans.

Nutritional Information

Nutrition per Serving (Based on 4 Servings)

• Calories: 178 kcal

• Total Fat: 14 g

• Saturated Fat: 7.5 g

• Total Carbohydrates: 11.6 g

• Dietary Fiber: 3.5 g

• Sugars: 6 g

• Protein: 4.3 g

• Sodium: 590 mg (can vary based on salt added)

• Potassium: 512 mg

Macro Ratio: Approximately 71% Fat, 20% Carbs, 9% Protein. Note: The carbohydrate count can be further reduced by ensuring you use zucchini rather than round gourd, as zucchini is slightly lower in net carbs.

Pro Tips for Perfect Zucchini & Tomato Curry

• Master the “Oil Separation” Phase: In Step 2, patience is key. When frying the spice and nut paste, wait until you see small beads of ghee or butter separating from the mixture and pooling at the edges. This technique (often called bhunno in Indian cooking) removes the raw taste of the spices and ensures the sauce has a deep, complex flavor rather than tasting “pasty.”

• Don’t Add Water Too Soon: Zucchini and summer squash have a very high water content. When you cover the pan in Step 4, the vegetables will release their own natural juices, creating a rich gravy. Resist the urge to add the extra splash of water mentioned in Step 5 unless the pan is genuinely bone-dry and sticking.

• Soak Your Nuts for Smoother Texture: If you aren’t using a high-powered blender, soak your cashews or almonds in warm water for 15 minutes before blending. This softens them up and ensures your base gravy is silky smooth rather than gritty.

• To Peel or Not to Peel? The recipe calls for peeling the squash, which is traditional for tougher gourds like Louki. However, if you are using young, tender organic zucchini, feel free to leave the skin on! It adds a lovely pop of green color and prevents the cubes from turning into mush if you accidentally overcook them.

• Customize Your Heat: The 2 green chilies can pack a punch. If you want the aromatic flavor without the intense heat, slit the chilies lengthwise and add them whole during the simmering stage instead of blending them into the paste. You can then easily remove them before serving.

Frequently Asked Questions

What is the difference between Louki, Tinda, and Zucchini? Louki (bottle gourd) and Tinda (round gourd) are traditional Indian squashes with firm white flesh. They are very similar to zucchini but hold their shape better during long cooking times. Zucchini is a perfect, widely available substitute that cooks faster and has a slightly sweeter flavor, making it excellent for this curry.

Can I make this zucchini curry vegan? Yes, absolutely. To make this recipe vegan, simply substitute the ghee (clarified butter) with coconut oil or a neutral vegetable oil. coconut oil works particularly well as it complements the creamy cashew base.

Is this Louki Tamatar Tarkari recipe Keto-friendly? Yes, this dish is naturally low in carbohydrates and high in healthy fats, making it suitable for a Keto or Paleo diet. Zucchini is a low-carb vegetable, and the sauce relies on nuts and ghee rather than flour or cornstarch for thickening.

How do I store leftovers? You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors of the spices actually develop further overnight, making it even tastier the next day. Reheat gently on the stove or in the microwave.

Can I freeze this dish? Freezing is not recommended for this specific recipe. Zucchini and bottle gourd have a high water content, and freezing them after cooking often ruins their texture, turning them mushy and watery when thawed.

What if I am allergic to cashews? If you have a cashew allergy, you can substitute them with blanched almonds (skins removed) or even raw sunflower seeds. Soaking the almonds or seeds in warm water for 20 minutes before blending will help achieve that signature creamy texture.

Conclusion

I really hope you give this Butter Soft Zucchini and Tomatoes recipe a spot in your weekly rotation. It’s rare to find a dish that feels this indulgent while still being so healthy and keto-friendly. Whether you hunt down traditional Louki or stick with fresh garden zucchini, that creamy, spiced sauce is going to win you over. If you try it, I’d love to hear how it turned out! Leave a comment below with your thoughts or any tweaks you made. And don’t forget to snap a picture and tag me on Instagram so I can share your beautiful creations. Happy cooking!