By Shalini Kolluri
This recipe is one of my childhood fave. My mother always made the Indian version of spinach yogurt and served it with roti. I however, decided to add a twist to this recipe. I used garlic, potato and sautéed cucumber in my recipe!
You might have never considered cucumbers for a vegetable sauté, but this recipe might change your mind.
Hope you relish this quick and easy recipe!
3 cups baby spinach
3 garlic pods minced
1 teaspoon grated ginger or infer powder
1 teaspoons cumin seeds
1/4 tablespoon honey
1 white onion chopped finely
1 tomato chopped
1 cucumber peeled and chopped
1/2 cup cilantro chopped
1 potato peeled and sliced
2 cups low fat yogurt
In a pan heat the oil on medium. Add in the ginger, garlic, cumin and onions and sauté for a few minutes.
Add in the potatoes and some salt. Cover with a lid and wait for the potatoes to get soft and cooked.
Add in the cucumbers and stir for 5 minutes. They have to be soft yet retain some of their crunch. Add in the cayenne, spinach and tomato. Cook this vegetable mixture for 6-7 minutes.
Now turn off the heat and let the mixture come to room temperature. Add in the yogurt and mix.
Serve with roti or rice.