Ingredients
Massala
- 1 carrots
- 80g zucchini
- 60g potato
- 60g cauliflower
- 40g Baladna yoghurt low fat
- 80g tomato sauce
- 30g Baladna Cooking cream light
- 20g masala powder
- 20g onions , garlic , ginger
How it's made!
- Wash and peel the carrot, potato, and ginger. Dice the carrot, zucchini, potato, and cauliflower into small, bite-sized pieces.
- Heat a pan over medium-high heat, add a little oil, and sauté the onion, garlic, and ginger until fragrant, about 1-2 minutes.
- Add the diced carrot, potato, and cauliflower to the pan and stir to combine.
- Sprinkle the masala powder over the vegetables and stir to evenly coat.
- Add the tomato sauce to the pan and stir to combine. Reduce the heat to low and let the vegetables simmer in the sauce for 10- 15 minutes, or until they are tender.
- In a small bowl, mix together the Baladna low-fat yogurt and
- Baladna light cream. Once the vegetables are cooked, remove the pan from the heat and stir in the yogurt and cream mixture.
- Serve hot and enjoy!
Video tutorial
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