Indian
More Suhoor Recipes
Servings: 3
INGREDIENTS
- 2 tbsp oil
- 1.25 cups chopped potatoes
- 3 cups finely chopped spinach
- 1/3 cup chopped onion
- ½ tsp finely chopped garlic
- 2 to 3 green chilies - sliced or slit
- ¼ tsp turmeric powder
- ¼ tsp kashmiri red chili powder
- ½ tsp coriander powder (ground coriander)
- ½ tsp cumin powder (ground cumin)
- ½ cup water
- ¼ tsp Garam Masala Powder
- 3 tbsp grated coconut - can also use desiccated coconut
- Salt as required
DIRECTIONS
- Rinse spinach leaves very well in water. Finely chop them and keep aside.
- Rinse, peel and chop potatoes in small cubes.
- Finely chop 1 medium onion. Also slit or slice 2 to 3 green chilies.
- Heat 2 tbsp of oil in a pan. Add ⅓ cup chopped onions. Mix well.
- Sauté onions till they turn translucent.
- Then add 2-3 green chilies (sliced or slit) and ½ tsp finely chopped garlic. Mix well and sauté for some seconds till the raw aroma of garlic goes away. You can even lightly brown garlic if you want.
- Add 1.25 cups of chopped potatoes. Make sure to chop the potatoes in small cubes, so that they cook faster. Mix very well.
- Then add ¼ tsp turmeric powder, ¼ tsp kashmiri red chili powder, ½ teaspoon coriander powder And ½ tsp cumin powder. Mix again.
- Add salt as required.
- Add ½ cup water. mix well.
- Cover the pan with a lid and cook the potatoes on low to medium-low flame till they are almost done.
- Do check when the potatoes are cooking. In case the water dries up and the potatoes are not cooked, then you can add some more water.
- Simmer and cook till the potatoes are almost done.
- Now add 3 cups of finely chopped spinach. Mix the spinach very well and saute till the leaves wilt. Spinach cooks faster.
- Stir at intervals and saute till the spinach leaves wilts.
- Add 3 tablespoons of freshly grated coconut. You can also use desiccated coconut.
- Add ¼ teaspoon garam masala powder. Mix very well and switch off the flame.
- Serve with chapatis or pooris.