Zucchini Masala Curry

Blogging Marathon# 49: Week 3/ Day 2 Theme: One Vegetable - 3 Dishes Dish: Gravy Curry -- Zucchini Masala Curry After yesterday's dry curry with zucchini, today I have a gravy curry that goes really well with rotis and even rice. I remember the first time I tried making this gravy curry for rotis couple of years ago. I didn't have any other vegetable in the fridge except for some zucchini and I had to make something to serve along with rotis. So I made this curry with tomato puree and almond butter and it came out creamy and delicious. It has become one of my favorite go-to roti side dish or even rice and has been on the rotation ever since.
I have tried few different ways to thicken the curry and make it creamy: I either add almond butter (or soaked and ground almonds or cashews) or some thick coconut milk. Apart from these vegan options, I have also used heavy cream or some whole milk or yogurt. So the options are endless to make this dish.
I usually keep the spices simple and use only garam masala and red chili powder, but you can amp up the spiciness with some ground cumin and coriander powders. I've occasionally added Kitchen King masala as well.
Zucchini is a blank canvas and is adaptable to just about any additions. To add some protein to the dish, green peas, cooked chickpeas, paneer or tofu can be added.
Ingredients: Serves 2~3 Zucchini - 2 medium, chopped
Green Peas - ½cup
Onion - 1 small, finely chopped
Tomato puree - ¼cup (or use 2 medium ripe plum tomatoes)
Cumin seeds - 1tsp
Ginger-garlic paste - 1tsp
Turmeric - ¼tsp
Red Chili powder - ½~1tsp (adjust according to taste)
Almonds - 2tbsp, soaked for 30 minutes and ground to paste (or use 1tbsp almond butter)
Garam Masala - ½tsp
Salt - to taste
Cilantro - 2tbsp, finely chopped
Method:

• Heat 1tbsp oil in a saute pan; add cumin seeds and once the seeds start to splutter, add the onions and ginger-garlic paste. Cook till onions start turning golden, about 4~5 minutes.
• Add the chopped zucchini, cover and cook till they are tender, about 10 minutes.
• Add the green peas, tomato puree, turmeric, red chili powder and salt. Mix well and cook for 2~3 minutes.
• Next add the almond paste (or almond butter) and enough water to get to desired consistency. Simmer for 3~4 minutes. Finally add the garam masala and cook for 1 more minute. 
• Garnish with chopped cilantro and serve with rotis or rice.

Lets check out what my fellow marathoners have cooked today for BM# 49.