kafuli recipe

A thick, earthy curry made with spinach and fenugreek leaves, tempered with garlic and cooked in mustard oil — a true taste of the hills.

📝 Ingredients:

• Spinach (Palak) – 2 cups, chopped

• Fenugreek leaves (Methi) – 1 cup (optional but traditional)

• Green chillies – 2

• Ginger – 1-inch piece

• Garlic – 4 cloves

• Mustard oil – 2 tbsp

• Rice flour – 1 tbsp (for thickening)

• Cumin seeds – 1 tsp

• Asafoetida (Hing) – a pinch

• Salt – to taste

• Water – as needed

• needed

🍳 Instructions:

1. Boil the Greens:
   Wash and boil spinach and methi with green chillies for 5–7 minutes. Cool and blend into a smooth paste.

2. Prepare the Thickener:
   Mix rice flour with a little water to make a smooth slurry. Keep aside.

3. Cook the Curry:
   Heat mustard oil in a pan. Add cumin and a pinch of hing. Add crushed ginger and garlic.

4. Add the Paste:
   Pour the blended greens into the pan. Add salt. Stir and cook for 5–7 minutes.

5. Thicken It:
   Add rice flour slurry and stir well. Let it simmer until the curry thickens and gets a glossy texture.

6. Serve Hot:
   Garnish with a drizzle of ghee (optional) and serve with steamed rice or Mandua ki roti.

💡 Nani’s Tip:

“For extra aroma, roast the rice flour lightly before mixing. And don’t skip mustard oil — it gives Kafuli its signature taste!”