Instructions: Slice the potatoes into 1/4-inch wedges. Prepare the other vegetables.

Mixed the ingredients for the sauce. Heat wok; add oil. Saute the onion and garlic for 2 to 3 minutes; add the potatoes, salt and pepper, and saute for 1 to 2 minutes. Add the broccoli, carrot, peapods, and bell pepper: reduce heat to medium and saute until slightly caramelized and dry. Add the tomatoes and the sauce. Bring to a boil (add water if tomatoes are not juicy): cover. Remove from heat and let stand about 3 minutes. Garnish with lemon and savory. Serve hot.

Description: "Two spice blends that compete for attention result in a winning side dish or vegetable entree."

NOTES : Dont know why the flavors worked but they did. Good for leftovers or frozen vegetables. Paubhaji Masala is a spice blend intended for vegetable and lentil dishes. It is milder than Garam Masala.

It contains coriander seed, chilies, fennel, cumin, ginger among other things. It came in a bag in a small box. The butter buds were added as a lowfat substitute for ghee.

with vegetables and spices that blended into a taste surprise

(treat)

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