Kumaoni Style Palak & Methi Ka Kapa Recipe
This delightful Kumaoni dish combines the vibrant flavors of spinach and fenugreek leaves, enhanced with a variety of spices, making it a perfect addition to your lunch table. Its simplicity and nutritious ingredients not only celebrate the essence of North Indian cuisine but also ensure a wholesome meal that pairs beautifully with steamed rice and other accompaniments.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach (Palak) | 2 cups |
| Methi Leaves (Fenugreek Leaves) | 1 cup |
| Rice Flour | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chillies | 4 pieces |
| Red Chilli Powder | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Mustard Oil | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 75 |
| Protein | 3g |
| Carbohydrates | 10g |
| Dietary Fiber | 2g |
| Sugars | 1g |
| Total Fat | 3g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 180mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
Servings
| Servings | Quantity |
|---|---|
| Servings | 4 |
Instructions
To commence the preparation of Kumaoni Style Palak & Methi Ka Kapa, begin by thoroughly washing the spinach and methi leaves in fresh water, ensuring to drain any excess moisture before finely chopping them.
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Heat the Oil: In a medium saucepan, heat the mustard oil over medium heat. Once the oil is hot, add the cumin seeds and dry red chillies, allowing them to splutter for a few seconds, releasing their aromatic oils into the oil.
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Sauté the Spices: Add the asafoetida to the pan and sauté for an additional few seconds to infuse the flavors.
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Cook the Greens: Introduce the chopped spinach and methi leaves into the pan, stir-frying them until they soften significantly, which should take about 5 minutes.
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Season and Thicken: As the greens soften, sprinkle in the rice flour, salt, turmeric powder, red chilli powder, and sugar. Sauté the mixture on high heat, stirring continuously. The rice flour will absorb any excess moisture, helping to thicken the Palak & Methi Ka Kapa to a desirable consistency.
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Final Adjustments: Once the dish reaches the desired thickness, turn off the heat. Taste and adjust the salt and spices according to your preference.
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Serve: Transfer the delicious Kumaoni Style Palak & Methi Ka Kapa to a serving bowl. It is best enjoyed hot, alongside steamed rice, a flavorful Punjabi Rajma Masala, and crispy papad.
This recipe encapsulates the rustic flavors of the Kumaon region and offers a comforting, healthy option for lunch or dinner. Enjoy the rich, earthy flavors that will surely make this dish a family favorite!
