Kafuli (Spinach & Fenugreek Greens)

Kafuli is the state dish of Uttarakhand. Mountain families cook spinach and fenugreek leaves slowly in an iron pot and thicken them with a little rice paste – simple, earthy and very nourishing in the cold hills.

Video by Get Curried on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 25 min
• Vegetarian · gluten-free · Mild
• Famous in Uttarakhand

Ingredients

• 400 g fresh spinach
• 100 g fresh fenugreek leaves (or 2 tbsp kasoori methi)
• 2 green chillies
• 2 cm ginger
• 2 tbsp ghee or mustard oil
• 1 tsp cumin seeds
• 1 pinch asafoetida
• 3 garlic cloves, chopped
• ½ tsp turmeric
• 1 tsp coriander powder
• 2 tbsp rice soaked 1 hour and ground to a paste (or 1 tbsp rice flour)
• 150 ml buttermilk or thin yogurt (optional)
• 1 tsp salt

Method

1. Blanch spinach and fenugreek leaves in boiling water for 2 minutes, cool and blend coarsely with green chillies and ginger.
2. Heat the ghee in a heavy pot, add cumin and asafoetida, then garlic and fry until golden.
3. Add turmeric and coriander powder, then the greens and salt. Cook for 5 minutes.
4. Stir the rice paste into 200 ml water, add it to the pot and simmer for 10 minutes, stirring, until thick and silky.
5. Stir in the buttermilk if using, heat gently without boiling and serve with rice or mandua roti.

Tip: An iron pot gives kafuli its traditional dark green colour and extra iron.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.