Saed News: Zucchini stew is one of the most popular vegetarian dishes today. To prepare this dish, you need to fry the zucchini, potatoes, and tomatoes, but your stew shouldn't end up too greasy.
According to Saed News Family Magazine, zucchini stew is one of the most popular vegetarian dishes today. Some people call it "Kadoo Masama" and even add a bit of meat to it. In preparing this dish, you need to fry zucchini, potatoes, and tomatoes, but your stew shouldn't end up too greasy. If you prefer low-fat meals, make sure to use non-stick pans, and after frying the zucchini and potatoes, place them on paper towels to absorb the excess oil.
Ingredients for Zucchini and Potato Stew:
Zucchini (for stews): 1.5 kg
Fresh tomatoes: 4
Potatoes: 3
Tomato paste: 1 tablespoon
Plum paste: 1 tablespoon
Butter: 25g
Garlic: 3 cloves
Fresh lemon juice: as needed
Brewed saffron and curry: as needed
Salt, black pepper, and turmeric: to taste
Steps for Preparing Zucchini Stew:
Step 1:
To make this delicious stew, slice the zucchinis lengthwise and fry both sides in oil. The zucchini should be at least 2 cm thick so it doesn't break apart during cooking.
Step 2:
If the zucchinis are too large, you can cut them in half. In addition to the zucchini, you also need to fry the potatoes and tomatoes in the same pan, so make sure to add enough oil. Zucchini burns quickly, so the heat should not be too high.
Step 3:
After frying, remove the zucchinis from the pan. Peel the potatoes, slice them into rings, and fry them on both sides until golden brown. Be sure not to cut the potatoes into small pieces.
Step 4:
All vegetables in this dish should be cut into large pieces. Remove the fried potatoes from the pan and cut the tomatoes in half. Sauté them in the same oil, making sure both sides of the tomatoes are fully fried.
Step 5:
It's better to cover the pan slightly so that the tomatoes cook through. If there's extra oil in the pan, remove it and slice the garlic. Sauté the garlic with some butter and tomato paste. Add salt, pepper, turmeric, and curry to the sauce.
Step 6:
Frying the spices will release more fragrance and color. After the sauce is well mixed, add 3 cups of hot water. Once the sauce starts to boil, add plum paste, lemon juice, and brewed saffron to the sauce.
Step 7:
Add the fried zucchini and potatoes to the sauce and let them cook for 15 minutes, allowing the sauce to soak into the vegetables. A longer cooking time will cause the zucchini to break down. When serving, add the fried tomatoes alongside the stew.
