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

1. Rinse spinach leaves very well in water. Finely chop them and keep aside.
2. Rinse, peel and chop potatoes in small cubes.
3. Finely chop 1 medium onion. Also slit or slice 2 to 3 green chilies.
4. Heat 2 tbsp of oil in a pan. Add ⅓ cup chopped onions. Mix well.
5. Sauté onions till they turn translucent.
6. 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. 
7. Add 1.25 cups of chopped potatoes. Make sure to chop the potatoes in small cubes, so that they cook faster. Mix very well.
8. Then add ¼ tsp turmeric powder, ¼ tsp kashmiri red chili powder, ½ teaspoon coriander powder And ½ tsp cumin powder. Mix again.
9. Add salt as required.
10. Add ½ cup water. mix well.
11. Cover the pan with a lid and cook the potatoes on low to medium-low flame till they are almost done. 
12. 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.
13. Simmer and cook till the potatoes are almost done.
14. Now add 3 cups of finely chopped spinach. Mix the spinach very well and saute till the leaves wilt. Spinach cooks faster.
15. Stir at intervals and saute till the spinach leaves wilts.
16. Add 3 tablespoons of freshly grated coconut. You can also use desiccated coconut.
17. Add ¼ teaspoon garam masala powder. Mix very well and switch off the flame.
18. Serve with chapatis or pooris.