Chop the onion and garlic into small cubes.

Remove the mixed vegetables from the freezer before cooking to let them thaw and separate. (Usually includes corn, green beans, peas, and carrots.)

In a cooking pot, add 2 tablespoons oil, the onion, garlic, and all the ingredients except the ghee and bay leaves.

Sauté over heat until the spices become fragrant.

Add the thawed mixed vegetables (or cut them into small cubes if needed, depending on your preferred types).

Stir well over heat for 3 minutes.

Dissolve the tomato sauce in a cup of water.

Add the tomato sauce mixture to the vegetables, stir well, and add more water until the pot is just over half full.

Let it cook for 15 to 17 minutes, just until the vegetables are tender but not mushy. Add the bay leaves.

Before serving, while the stew is still hot, add the ghee and stir well. Let it melt for just 1 minute (do not turn the heat back on when adding the ghee).

Serve with rice, pastries, soup, or any other side dish you like. Enjoy!