Spiced Zucchini & Peas in Tomato Sauce (Torai Masala)

Torai masala is the kind of everyday Indian home cooking that doesn’t need a long ingredient list to deliver big flavor.

Cubed zucchini and green peas simmer in a warmly spiced tomato sauce built on a base of sautéed red onion, garlic, and celery.

Turmeric turns everything golden, cumin adds that earthy backbone, and a few pinches of cayenne bring gentle heat that lingers without overpowering.

It comes together in one pan, takes about 35 minutes start to finish, and pairs beautifully with basmati rice, roti, or naan.

Pro Tips

• Don’t overcook the zucchini. You want it tender but still holding its shape. Mushy zucchini loses its texture and releases too much water into the sauce.
• Use frozen peas straight from the bag. No need to thaw. They’ll cook through perfectly in the simmering sauce.
• Adjust the cayenne to your heat preference. Three pinches gives a mild warmth. Add more if your family likes it spicier.

Variations

• Add a can of chickpeas to turn this side into a hearty vegetarian main course.
• Stir in fresh spinach during the last two minutes for extra greens and color.
• Finish with a squeeze of lemon and a sprinkle of fresh cilantro for brightness.