Sautéed Cucumber and spinach yogurt

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.




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