Step-by-Step Instructions

1. 1.Sauté the Vegetables

   Light the gas stove and place a wok on it. Add 1 tablespoon of ghee and let it melt. Add the chopped cauliflower florets, carrots, green peas, and potatoes to the wok. Mix all the vegetables well and sauté for a few minutes until they are slightly tender, then remove them from the wok and set aside.

2. 2.Prepare the Masala Paste

   While the vegetables are cooking, prepare the masala paste. Add chopped tomatoes, ginger, green chilies, and fresh coriander leaves to a blender jar. Blend the ingredients into a smooth paste.

3. 3.Cook the Masala

   In the same wok, add 1/2 teaspoon of cumin seeds and 1/4 teaspoon of asafoetida (hing) to the remaining ghee. Once they splutter, add the blended tomato-ginger-chili-coriander paste. Sauté the paste for 2-3 minutes until the raw smell disappears and oil starts to separate from the sides.

4. 4.Add Dry Spices

   Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1 teaspoon of coriander powder to the cooking paste. Mix all the dry spices thoroughly with the paste and cook for another minute.

5. 5.Combine Vegetables and Masala

   Return the sautéed vegetables to the wok with the cooked masala. Mix the vegetables thoroughly with the masala, ensuring they are well coated. Add 1 teaspoon of salt and 1/2 teaspoon of sugar (or to taste) and mix again.

6. 6.Simmer and Serve

   Cover the wok with a lid and cook on medium heat for 5-7 minutes. Then, stir the vegetables, cover again, and cook on low heat for another 5-7 minutes, or until the vegetables are fully tender. Uncover and check if vegetables are cooked through. Serve the hot mixed vegetable sabzi with roti or rice.