Uttaranchal Style Garwhali Kafuli Recipe (Spinach Curry)
Spinach and fenugreek leaves are cooked till soft and blitzed to form a smooth paste and then cooked along with Indian spice and thickened with rice flour.
Uttaranchal Style Garwhali Kafuli Recipe (Spinach Curry) is a dish that has been from the hilly region of Uttaranchal. Their cooking and food are simple to suit the harsh weather in hilly regions. Most of them prefer to vegetarian food. In this recipe, spinach and fenugreek leaves are cooked till soft and blitzed to form a smooth paste and then cooked along with Indian spice and thickened with rice flour. The dish is very simple and does not contain any vegetable. The dish shoes how the simplicity of the Pahadi cooking.
If you are looking for more Spinach Recipes here are some :
- 2 cups Spinach Leaves (Palak)
- 1 cup Methi Leaves (Fenugreek Leaves)
- 2 Green Chilli , chopped
- 1 inch Ginger , chopped
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 pinch Asafoetida (hing)
- 1 tablespoon Rice flour
- 1/4 cup Curd (Dahi / Yogurt)
- Salt , to taste
- Cooking oil
How to make Uttaranchal Style Garwhali Kafuli Recipe (Spinach Curry)
To begin making the Uttaranchal Style Garwhali Kafuli Recipe, wash the spinach leaves and fenugreek leaves and chop them.
Add the leaves along with green chilli, salt and little bit of water and pressure cook for about 2 whistle till done.
Allow the pressure to release naturally and cool the leaves for some time and blitz it in the grinder till it forms a smooth paste.
Heat a kadai with oil, add ginger allow it soften. Add ground spinach paste and keep stirring.
You can also add in spice powder and salt and give a stir. In a separate bowl mix rice flour with 1/2 cup of water and stir in into the gravy mixture.
Also add in the beaten curd and keep stirring until the gravy thickens. Check for salt and garnish it with ginger.
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