Authentic Kumaoni Palak Kafuli
A wholesome and earthy delicacy from the hills of Uttarakhand, made by simmering nutrient-rich spinach and fenugreek greens in a seasoned yogurt-infused gravy. Traditionally paired with coarse millet flatbreads, this comfort food warms the soul.
55min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Blanch the chopped spinach and fenugreek leaves in boiling water for 3 minutes, then immediately transfer them to ice-cold water to retain their vibrant green color.
2
Drain the blanched greens and blend them into a coarse puree.
3
In a small bowl, whisk together the curd, rice flour, and a little water to form a smooth, lump-free slurry.
4
Heat mustard oil in a heavy-bottomed iron kadhai until it reaches smoking point, then reduce the heat slightly.
5
Add cumin seeds and asafoetida, letting them sputter in the hot oil.
6
Add the ginger-garlic paste and chopped green chilies, sautéing until the raw aroma disappears.
7
Add the turmeric powder, coriander powder, and salt, stirring for a few seconds.
8
Pour in the green puree and mix well with the tempering.
9
Slowly pour in the yogurt-rice flour slurry while continuously stirring to prevent curdling.
10
Add the warm water, bring the mixture to a gentle boil, and then let it simmer on low heat for 20 to 25 minutes until the gravy thickens and flavors meld beautifully.
Ingredients
500 grams fresh spinach leaves, washed and chopped
200 grams fenugreek (methi) leaves, washed and chopped
2 tablespoons rice flour
1/2 cup curd (yogurt)
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
1 tablespoon ginger-garlic paste
2 green chilies, finely chopped
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
Salt to taste
2 cups warm water
*This AI-generated recipe may contain inaccuracies.