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Palak ka kaapaa
By : Dr Renu Pant
Category : Spinach, Uttaranchal, Vegetables
Servings : 6
Time Taken : 15-30 mins
Rating :
  1. Wash and clean spinach thoroughly and pressure cook with one cup of water, up to one whistle.
  2. Cool and grind coarsely adding ginger paste.
  3. In a pan (kadhai) add one tablespoon of clarified butter and fry the whole wheat flour till it turns golden brown.
  4. Add spinach, ginger paste, garam masala powder and diced green chilli.
  5. Bring to boil and simmer.
  6. Add salt and cook on low flame for 10 to 15 minutes stirring occasionally till the curry is done.
  7. Just before serving, heat two tablespoon clarified butter in a small pan.
  8. Add cumin seeds, asafoetida, jamboo grass, red chilli and pour it over the kaapaa.
  9. Serve with plain boiled rice.
250g - spinach, preferably of serrated leaves
1 tsp - fresh garlic paste
1 or 2 - green chillies (optional)
1 tsp - jamboo grass (dry chive leaves) if available
1/2 tsp - cumin seeds
1 tbsp - whole wheat flour
1/4 tsp - asafoetida powder
Salt as per taste
3 tbsp - clarified butter
1 - dry red chilli
1 tsp - garam masala powder
(to make garam masala powder, very lightly roast a 1 inch stick cinnamon; 4 pieces cloves; 1/4 tsp cumin seeds; 8-10 kernel black pepper and one large cardamom and grind to powder)
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