Uttaranchal Style Garwhali Kafuli Recipe (Spinach Curry)
Uttaranchal Style Garwhali Kafuli is a traditional dish originating from the hilly terrain of Uttaranchal, India. The food culture of this region is influenced by the local climate, with simple yet hearty meals designed to sustain individuals through the harsh, cold weather. This vegetarian delight is not only nourishing but is also a perfect example of Pahadi (hilly) cooking at its finest. The main ingredients of this dish are spinach (palak) and fenugreek leaves (methi), which are cooked together with a medley of spices to create a flavorful, thick curry. The dish showcases the true beauty of simplicity, with no vegetables added, just the vibrant green leaves and spices.
In this recipe, spinach and fenugreek leaves are cooked until tender, blended into a smooth paste, and then simmered with aromatic Indian spices. The addition of rice flour helps thicken the gravy, while yogurt provides a subtle creaminess. The result is a satisfying, light curry that pairs perfectly with traditional Indian flatbreads like Missi Roti or a simple vegetable side dish like Baby Corn and Carrot Subzi.
Cuisine: North Indian
Course: Side Dish
Diet: Diabetic Friendly
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) | 2 cups |
| Fenugreek Leaves (Methi Leaves) | 1 cup |
| Green Chilli | 2, chopped |
| Ginger | 1 inch, chopped |
| Cumin powder (Jeera) | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Rice flour | 1 tablespoon |
| Curd (Dahi/Yogurt) | 1/4 cup |
| Salt | To taste |
| Oil | For cooking |
Preparation Time:
5 minutes
Cooking Time:
25 minutes
Instructions
-
Prepare the Greens:
- Start by thoroughly washing the spinach (palak) and fenugreek (methi) leaves. Once cleaned, chop them into smaller pieces for easier cooking and blending.
-
Cook the Greens:
- In a pressure cooker, add the chopped spinach and fenugreek leaves, along with chopped green chilies, salt, and a little water. Pressure cook for about 2 whistles or until the leaves are soft and cooked through.
- Allow the pressure to release naturally, then let the greens cool for a few minutes.
-
Blend the Greens:
- Once cooled, transfer the cooked greens into a blender or food processor and grind them into a smooth paste.
-
Prepare the Gravy:
- Heat a kadai (wok) and add oil. Once the oil is hot, add chopped ginger and sauté until it softens and releases a fragrant aroma.
- Add the prepared spinach-fenugreek paste into the kadai and stir well to combine with the ginger.
-
Spice it Up:
- To the paste, add cumin powder, turmeric powder, coriander powder, and a pinch of asafoetida (hing). Stir everything together, letting the spices infuse the greens.
-
Thicken the Gravy:
- In a small bowl, mix rice flour with about 1/2 cup of water to create a smooth slurry.
- Stir the rice flour mixture into the greens paste and continue stirring until the gravy thickens to your desired consistency.
-
Add Yogurt:
- Beat the yogurt (curd) in a separate bowl to smooth it out. Gradually add the beaten yogurt to the curry while stirring continuously to avoid curdling. The yogurt adds a creamy texture and a slight tang to the dish.
-
Final Touches:
- Stir everything together, allowing the curry to simmer for a few minutes. Taste and adjust salt if necessary.
- Garnish with additional chopped ginger for a burst of flavor and freshness.
-
Serve:
- Serve your Uttaranchal Style Garwhali Kafuli hot, paired with a side of Baby Corn and Carrot Subzi and Missi Roti to create a wholesome, nutritious meal.
Enjoy your traditional and wholesome Uttaranchal Style Garwhali Kafuli! This recipe brings the heartwarming simplicity of the Pahadi cuisine right to your table, offering a flavorful, healthy side dish that pairs beautifully with flatbreads and vegetable curries. Its mild yet flavorful taste makes it a must-try for anyone looking to explore the rich culinary traditions of North India!
