• 1/4 cup oil

• 1 spoon of zeera 

• 1 dried chili

• 1 sliced onion

• One chopped tomato

• 2 large potatoes

• 15 sliced baby carrots

• One cup peas

• 1 spoon salt

• 2 cups water

• ½ spoon haldee (tumeric)

• Chili powder

• ½ spoon ginger/ garlic 

• Dhania

1. Cook in zeera, dried chili, and onion in oil till onion is brown on about 6 heat/medium 

2. Add one chopped tomato and cook till soft.

3. Add peas, carrots, potatoes, salt, and water

4. Add haldee, chili powder, ginger/garlic

5. Cook till dry on low heat/4 

6. Stir every 10 minutes till cooked.

7. Optional: add 1/2 tbsp butter when almost finished and mix in 

8. Garnish with Dhania and cook for 5 minutes till the leaves wilt

Note: spicing works with one pack frozen spinach (palak); Also cook spinach first then add potatoes; If eggplant add ¼ tsp ajwine