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Palak ka kaapaa
By : Dr Renu PantCategory : Spinach, Uttaranchal, Vegetables
Servings : 6
Time Taken : 15-30 mins
Rating :
Method
- Wash and clean spinach thoroughly and pressure cook with one cup of water, up to one whistle.
- Cool and grind coarsely adding ginger paste.
- In a pan (kadhai) add one tablespoon of clarified butter and fry the whole wheat flour till it turns golden brown.
- Add spinach, ginger paste, garam masala powder and diced green chilli.
- Bring to boil and simmer.
- Add salt and cook on low flame for 10 to 15 minutes stirring occasionally till the curry is done.
- Just before serving, heat two tablespoon clarified butter in a small pan.
- Add cumin seeds, asafoetida, jamboo grass, red chilli and pour it over the kaapaa.
- Serve with plain boiled rice.
Ingredients:
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)
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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