1. Wash spinach and pressure-cook it, with 1 cup of water, for one whistle

2. Blend the boiled spinach with yogurt in a blender to form a thin paste

3. Heat some oil in a thick pan/vessel (Should be deep). Add hing, jeera, rai (mustard seeds), red chilies/ sliced green chillies and let them splatter a little bit. Add chopped onion and turmeric.

4. Add the spinach paste. Pour 1.5 cup of water and cook it till it boils. (Amount of water can be increased/decreased if you want thinner/thicker consistency).

5. Cover with lid and let it cook at low fire

6. Serve with hot Rice/ Chapatti.

KAPHLI is ready. This dish can be made without yogurt.