Kitchen Hack: Instead of throwing away or discarding the leftover vegetables in the freezer, you can use them to create a delicious and nutritious dish. This unique combination of beetroot, peas, potatoes, cauliflower, beans, onions, and tomatoes will not only enhance the flavor but also add a vibrant color thanks to the beetroot

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Vegetables: 2 large potatoes, ½ cauliflower diced, ½ cup cabbage (finely chopped), ½ cup green peas, 1 small beetroot (cut into small pieces), 1 finely chopped onion, chopped beans, 2 medium chopped tomatoes.

Spices: 1/2 tsp cumin seeds, 1 bay leaf, 1 green chilli (finely chopped), 1 tsp ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala, vegetable masala.

Others: 2-3 tbsp oil, salt to taste, 1 tsp Kasturi methi, and coriander leaves (for garnishing).

Easy method to make

Fry the vegetables

First, heat 1-2 tablespoons of oil in a pan. Fry the potatoes, cauliflower, beetroot, beans, and cabbage until lightly golden and 70% cooked. Transfer to a plate.

Prepare the seasoning

Add the remaining oil to the same pan. Add cumin seeds and bay leaves, adding a pinch of asafoetida for aroma. Add the chopped onion and green chilies and fry until lightly pink. Then, add the ginger-garlic paste and stir for 1 minute.

Add tomatoes and spices

Add chopped tomatoes, salt, turmeric, red chili powder, and coriander powder to the pan. Add garam masala and vegetable masala, and fry until the oil begins to separate from the mixture.

Cook vegetables

Now, mix the roasted vegetables and green peas thoroughly with the spices. Sprinkle a little water, cover and let it cook on low heat for 6-8 minutes.

Final Touches

When the vegetables are completely cooked, add mango masala, hand-crushed fenugreek leaves (optional), and coriander leaves and mix. Hot, dhaba-style mixed vegetables are ready. Serve with roti, paratha, or rice.