Kafuli

Kafuli

Kafuli

Veg

Spinach or fenugreek greens in thin yogurt gravy — fresh palak or methi leaves blanched and coarsely ground, then cooked slowly in a besan-thickened yogurt broth with garlic, ginger, dried red chilli, and a ghee tempering of cumin and asafoetida. The resulting preparation is liquid enough to be poured over mandua ki roti — a thin, soupy green curry that absorbs into the rough millet bread. A defining Garhwali dish — found nowhere else in North India in quite this form.

Cuisines

Kumaoni Garhwali

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

1 cup spinach leaves
1 cup fenugreek leaves
2 tablespoons rice flour
1 cup water
2 tablespoons mustard oil
1 teaspoon cumin seeds
2 cloves garlic, minced
1 teaspoon ginger, grated
2 green chilies, chopped
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 salt to taste
1 tablespoon ghee

Instructions

  1. 1 Wash the spinach and fenugreek leaves thoroughly and chop them finely.
  2. 2 In a large pan, heat the mustard oil until it starts to smoke, then reduce the heat.
  3. 3 Add the cumin seeds and let them splutter.
  4. 4 Add the minced garlic, grated ginger, and chopped green chilies. Sauté for a minute until fragrant.
  5. 5 Add the chopped spinach and fenugreek leaves to the pan and cook until they wilt.
  6. 6 In a small bowl, mix the rice flour with water to form a smooth paste.
  7. 7 Add the turmeric powder, coriander powder, and salt to the pan, and mix well.
  8. 8 Pour the rice flour paste into the pan, stirring continuously to avoid lumps.
  9. 9 Cook the mixture on a low flame, stirring occasionally, until it thickens and the raw taste of rice flour disappears.
  10. 10 Finish with a tablespoon of ghee for added flavor.
  11. 11 Serve hot with steamed rice or roti.

Tips

For a richer taste, you can add a tablespoon of yogurt while cooking.