Kafuli
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A thick, green dish of spinach and fenugreek leaves thickened with rice paste and slow-cooked in an iron pan, a Garhwali staple.
Region: Garhwal, UttarakhandOccasion: Everyday meals, especially in winterTime: 45 minServes: 4Vegan
Ingredients
- 500 g spinach (palak)
- 1 cup fresh fenugreek (methi) leaves
- 2 tbsp rice soaked 2 hours and ground to a paste (or 2 tbsp rice flour)
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- 1 tsp ginger, grated
- 3 garlic cloves, crushed
- 2 green chillies
- ½ tsp turmeric
- 1 tsp coriander powder
- A pinch of hing
- Salt to taste
Method
- Wash the spinach and fenugreek and boil them in a little water for 5 minutes. Cool and grind to a coarse paste.
- Heat mustard oil in an iron kadhai. Add hing, cumin, ginger, garlic and green chillies.
- Add turmeric and coriander powder, then the greens, and cook for 5 minutes.
- Mix the rice paste with a cup of water and stir it into the greens.
- Simmer on low heat for 15–20 minutes, stirring, until thick and glossy. Add salt.
- Serve hot with steamed rice or mandua roti.
History
Kafuli is one of the oldest everyday dishes of the Garhwal hills, made from greens grown in kitchen gardens. Cooking in an iron kadhai gives it its dark colour.
Significance
Kafuli is a nourishing winter food and is often named as a signature dish of Uttarakhand.