Pahadi Cuisine: Kafuli

Posted on in Recipes & Health

Makes 3 to 4 servings

Ingredients

  • 2 bunches spinach (palak)
  • ½ bunch of fenugreek leaves (methi)
  • 4 to 5 green chillies
  • 2 tbsp mustard oil
  • 1 tbsp finely chopped ginger & garlic
  • 1 tsp cumin seeds
  • A pinch of asafoetida (heeng)
  • ½ tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 to 2 cups water
  • Salt to taste

Method

  • Wash palak & methi, roughly chop & boil in little water along with green chillies. Make a paste using a blender or mash with a fork.
  • Heat oil in a pan & add finely chopped ginger & garlic. When it turns golden brown, add cumin seeds & asafoetida. Then add the mashed greens, turmeric powder, coriander powder & salt.
  • Cover & let cook for 8 to 10 minutes on low flame until the gravy thickens. If required, add more water.
  • Transfer to a serving bowl & pour ghee on top.
  • Serve hot with rice, barnyard millet (jhangora) or chapatti.

Liked this recipe? You might also like another main course pahadi dish Chaisoon and typical pahadi sweet dish Jhangore Ki Kheer.

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