Sautéed Cucumber and spinach yogurt

By Shalini Kolluri

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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!

INGREDIENTS:-

3 cups baby spinach
3 garlic pods minced
1 teaspoon grated ginger or infer powder
Salt
1 teaspoons cumin seeds
Cayenne
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
Oil
2 cups low fat yogurt

METHOD:-

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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