Sabji

This was a hit with Carin and the kids, so I'm putting it here to ensure repeat successes.

Sabji (Vegetable Curry)
Serves 4.  Ideally served with a yogurt or raita, and rotis.

Ingredients:
4 medium potatoes (white or red waxy), diced into 1/2" cubes
4 carrots, peeled & cut into coins
1/2 head cauliflower, cut into bite-sized pieces
1/2 cups frozen peas, defrosted

1 Tbsp vegetable oil
1 large onion, diced
1/2" piece of ginger, diced finely
2 medium tomatoes, diced
1/2 tsp salt

1 tsp MDH Sabji Masala spice mixture
1 tsp ghee (optional)

Method:
1) Steam vegetables.  I use a metal steamer basket in the Instant Pot, set to steam on high pressure for five minutes, and while that's going on I start with the other steps of this recipe.

2) In a medium-large pot, add the oil and saute the onion over medium-high heat until golden brown.

3) Add ginger and saute for 30 seconds.

4) Add the salt and tomatoes and cook it down until mushy (or at least until the oil leaves the sides of the mixture)

5) Add the steamed vegetables, Sabji Masala, and ghee.  Mix thoroughly, but don't overmix - you want to retain the texture of the vegetables and not turn it all into mush.

6) If desired, add the defrosted peas at the table.