Kafuli
A thick, spiced curry of pureed spinach, fenugreek and mustard leaves, a Kumaoni monsoon-season classic finished with a garlic-ghee tempering.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Heavy pot
- •Wooden whisk (ghotni)
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 8 g
- carbs
- 14 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 150 kcal
Instructions
- 1
Boil the spinach, fenugreek and mustard leaves in a little water. Cook until fully wilted and soft.
- 2
Drain the greens and save the cooking liquid. Mash the greens coarsely using a wooden whisk or churner.
- 3
Mix the rice flour with a little water. Stir into a smooth runny paste.
- 4
Put the mashed greens and saved liquid back into the pot. Stir in turmeric and salt, then bring to a simmer.
- 5
Add the smooth rice flour paste. Cook for 8–10 minutes, stirring constantly, until the curry thickens.
- 6
Heat ghee (clarified butter) in a separate small pan. Add cumin seeds, garlic and dried red chilli.
- 7
Fry gently until the garlic turns golden and fragrant.
- 8
Pour this tadka (sizzling spiced oil) over the simmering kafuli. Stir it through well.
- 9
Simmer for 2 more minutes. Take the pan off the heat.
- 10
Serve hot with steamed rice or jhangora (barnyard millet).
Chef's tips
Use a mix of at least two greens for the best flavour balance. Traditionally the greens are mashed with a wooden ghotni (churner) rather than blended smooth in a mixer.
Ingredient substitutions
- rice flour → wheat flour
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat on the stovetop over low heat, stirring often as it can catch at the bottom.
Common mistakes to avoid
- •Over-blending the greens into a completely smooth puree
- •Skipping the tadka (sizzling spiced oil), which carries most of the dish's flavour
Serving suggestions
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