Kumaoni Kafuli
A deeply comforting and nutrient-rich staple from the hills of Uttarakhand, made by simmering nutrient-packed leafy greens into a thick, spiced gravy.
50min
Total Time
4
Servings
Kumaoni Pahadi
Cuisine
Recipe
1
Blanch the chopped spinach and fenugreek leaves in boiling water for 3 minutes, then drain and cool.
2
Blend the blanched greens into a coarse purée using a little water.
3
In a small bowl, mix the rice flour with a quarter cup of water to make a smooth, lump-free slurry.
4
Heat mustard oil in a heavy-bottomed kadhai until it smokes slightly, then let it cool marginally.
5
Add cumin seeds and asafoetida to the warm oil, allowing them to splutter.
6
Add the ginger-garlic paste and green chilies, sautéing until the raw aroma disappears.
7
Pour in the green purée, turmeric powder, coriander powder, and salt. Stir well and bring to a simmer.
8
Slowly pour in the rice flour slurry while continuously stirring to prevent lumps from forming.
9
Cover and simmer the gravy on low heat for about 15 to 20 minutes until rich and well-thickened.
10
Serve hot with steamed rice or mandua roti.
Ingredients
500g spinach leaves, washed and chopped
250g fenugreek (methi) leaves, chopped
2 tbsp rice flour or wheat flour
2 tablespoons mustard oil
1 tsp cumin seeds
1 pinch asafoetida (hing)
1 tbsp ginger-garlic paste
2 green chilies, finely chopped
1 tsp coriander powder
1/2 tsp turmeric powder
Salt to taste
1.5 cups water
*This AI-generated recipe may contain inaccuracies.