Heat a pan and add a teaspoon of avocado or any cooking oil. If you wish to avoid oil, just heat the pan till it’s hot.
Now add the panch phoron or cumin and mustard seeds and allow them to splutter.
Now add ginger and allow the herb to infuse in the oil.
If not using oil, add aquafaba or water to allow the ginger to release its flavors.
Now add spices, green chili, and add all the veggies. Mix well to combine.
Cover and cook till the veggies are soft and mix the mixture in regular intervals to avoid burning at the bottom of the pan.
Add salt, pepper and cilantro and roasted nuts if using.
Use a spatula to lightly mash the veggies and cook till the mixture is dry and no water is left.
Instant Pot Method: Set the instant pot to a sauté mode, add oil followed by seeds and allow to splutter. Add ginger and sauté well. Now add all the veggies and spices, salt and close the lid and set pressure cook for 0-minutes. As the pressure valve starts to rise, switch off the instant pot, and wait for five minutes and then open the lid. Set the instant pot to sauté button again and cook the mixture till the water dries out. The masala is ready.
The stuffing is ready to use for making samosas. Allow the mixture to cool down before using it to make samosas.