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
Build a full meal around Kafuli
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
1 cup | Spinach |
|
1 cup | Fenugreek Leaf , fresh |
|
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 Chili , chopped |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 | Salt , to taste |
|
1 tablespoon | Ghee |
Instructions
- 1 Wash the spinach and fenugreek leaves thoroughly and chop them finely.
- 2 In a large pan, heat the mustard oil until it starts to smoke, then reduce the heat.
- 3 Add the cumin seeds and let them splutter.
- 4 Add the minced garlic, grated ginger, and chopped green chilies. Sauté for a minute until fragrant.
- 5 Add the chopped spinach and fenugreek leaves to the pan and cook until they wilt.
- 6 In a small bowl, mix the rice flour with water to form a smooth paste.
- 7 Add the turmeric powder, coriander powder, and salt to the pan, and mix well.
- 8 Pour the rice flour paste into the pan, stirring continuously to avoid lumps.
- 9 Cook the mixture on a low flame, stirring occasionally, until it thickens and the raw taste of rice flour disappears.
- 10 Finish with a tablespoon of ghee for added flavor.
- 11 Serve hot with steamed rice or roti.
Tips
For a richer taste, you can add a tablespoon of yogurt while cooking.