Kaful

• By Shruti Negi
• Garhwali Recipe

INTRODUCTION

Kafuli is a thick green curry (for want of a better word) made as an accompaniment to steamed rice or Rotis made from green leafy vegetables. In Pahari cooking it is made with Pahadi palak or Rye. However a lot of Paharis have moved away from their home ground to areas where Pahadi palak and Rye are not so easily available. They have adapted the recipe to normal Spinach as follows.

INGREDIENTS

1. Spinach - 2 bunches,
2. Fenugreek leaves, (Methi) optional - 1/2 bunch
3. Green chilies - 4 to 5
4. Oil - 2 tbsp (preferably mustard oil)
5. Garlic - 4 to 5 cloves,
6. Ginger - a 3 cm piece,
7. Cumin seeds - 1 tsp
8. Asafetida - a pinch
9. Dry coriander powder - 1/2 tsp
10. Turmeric powder - 1/4 tsp
11. Rice powder or rice paste - 1 tbsp
12. Curd- 2tbsp (optional)
13. Water - 1-2 cup
14. Salt - 2 tsp or to taste

METHOD

• Chop previously washed spinach and Fenugreek in running water and boil both vegetables along with the green chilies in a little water till tender. (A Pressure cooker or microwave can be used here). When cooked smash it against the walls of the utensil it has been cooked in. The result should be a coarse puree.(Do not use a blender as that will result in a smooth puree and the dish will lose its texture).
• Finely pound ginger and garlic. Heat the oil in a frying pan. Add garlic and ginger. When the garlic and ginger are browned, add the cumin seeds and Asafetida. Add spinach and fenugreek puree, turmeric powder, dry coriander powder and salt.
• Add required amount of water to Kafuli and bring to boil. Now add rice paste or rice powder dissolved in water to thicken.
• Cover and cook for 8 - 10 minutes on slow fire till the gravy is thick. If dry add some water and boil.
• Garnish with pure ghee and serve hot with roti or steamed rice.