Vegetarian
Vegetable Masala

1. Wash and peel the carrot, potato, and ginger. Dice the carrot, zucchini, potato, and cauliflower into small, bite-sized pieces. 

2. Heat a pan over medium-high heat, add a little oil, and sauté the onion, garlic, and ginger until fragrant, about 1-2 minutes.

3. Add the diced carrot, potato, and cauliflower to the pan and stir to combine.

4. Sprinkle the masala powder over the vegetables and stir to evenly coat.

5. 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.

6. In a small bowl, mix together the Baladna low-fat yogurt and

7. Baladna light cream. Once the vegetables are cooked, remove the pan from the heat and stir in the yogurt and cream mixture.