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Kafuli
Method
- Wash Palak and Methi in running water.
- After washing, chop and boil both vegetables along with green chillies in a little water till tender.
- Mash into a paste using a blender.
- Finely chop ginger and garlic.
- Heat oil in a frying pan.
- Add garlic and ginger in the hot oil.
- When the garlic turns light brown, add cumin seeds and asafoetida.
- Add mashed vegetables, turmeric powder, dry coriander powder and salt.
- Add required amount of water to Kafuli and bring to boil.
- Now add rice paste or rice powder dissolved in water.
- Cover and cook for about 8 to 10 minutes on slow fire till the gravy is is thick.
- If dry add some water and boil.
- Garnish with pure ghee.
- Serve hot with roti or steamed rice.
Ingredients:
2 bunches - spinach (palak ka saag)
1/2 bunch - fenugreek leaves (methi) optional
1 tbsp - rice powder or rice paste
4 to 5 no - green chillies
4 to 5 cloves - garlic
3 cm piece - ginger
1 tsp - cumin seeds
a pinch - asafoetida
1/2 tsp - dry coriander powder
1/4 tsp - turmeric powder
2 tbsp - curd (optional)
1 or 2 cup - water
2 tbsp - oil (preferably mustard oil)
2 tsp - salt
2 bunches - spinach (palak ka saag)
1/2 bunch - fenugreek leaves (methi) optional
1 tbsp - rice powder or rice paste
4 to 5 no - green chillies
4 to 5 cloves - garlic
3 cm piece - ginger
1 tsp - cumin seeds
a pinch - asafoetida
1/2 tsp - dry coriander powder
1/4 tsp - turmeric powder
2 tbsp - curd (optional)
1 or 2 cup - water
2 tbsp - oil (preferably mustard oil)
2 tsp - salt
