Vegetable Sabzi with Green Masala

I have been lazy to cook on most days and resorting to prepped food from my freezer all of last week. I enjoyed some time away from the kitchen and it is for days and weeks like these that I like to cook ahead and freeze some meals. I’m glad that I did not have go to restaurants or order take outs any of the days last week.

But now that I have enjoyed some time off from the kitchen, I still have to do my groceries. But for now, I am going to cook up something simple, where I can use up all veggies before they go bad.

Today, I sautéed and cooked some vegetables. And now, this is one of my favorite sides. The next time I make this, I am going to cook up lots more, make some samosas and puff pastry filled with veggies and veggie sandwiches with this filling, and it will go straight to the freezer for easy breakfasts and snacks.

Let’s start.
Ingredients

Vegetables of your choice. I have used
Potato – 1
Mushrooms – Fresh Button Mushrooms and some dried shitake mushrooms.
Onion – 1 medium size diced
Carrot – 1 diced
Frozen green peas – a handful
Paneer / Indian Cottage cheese – some
Beans – a handful
1 clove of garlic minced
Salt – As per taste
Water – ½ cup
Green Masala (This is a green chili and coriander powder and coriander leaf powder). If you don’t have a green masala, then you can grind 2 teaspoon coriander powder, 2 green chillies and some coriander leaf) It tastes the same.

Method

Soak the dried mushrooms for 10 minutes in hot water. Strain the water and slice and keep. Slice any other mushrooms you are using.

In a pan, add the sliced mushrooms and let it get toasty for about 4 – 5 minutes.

In a couple of minutes, the mushrooms will smell nutty, add the onions and minced garlic and let the onions soften.

Add the potatoes and give it a good stir.

Add ½ cup water. (I have used the water that the dried mushrooms were soaking in).

Cover and cook until the potatoes get half cooked.

Add all the other vegetables and the green masala and salt.

Cook well until the potatoes cook through.

And that’s it.

Thank you for reading.

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I cook every day. Well, almost every day. And there are days where I cook multiple recipes. Having said that, I am not an authentic or professional chef. Many of my recipes are experiments as I try to adapt and use the ingredients I already have.
My mantra is you should cook food just the way you like it. I don’t mean any disrespect to traditional methods of cooking or any cultures where the cuisine originates from. But I merely try to cook it with what I have and what is available to me and sometimes, I add ingredients that I want to use up.

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All photos are my own.

All photos are shot on a mobile phone.