Paalak Kaapaa, spinach curry from Uttarakhand, India

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Paalak ka Kaapaa (Spinach Curry)

(A Kumauni dish from Uttarakhand, India)

 

Ingredients

 

1. Spinach, preferably of serrated leaves 250 gm.

2. Fresh garlic paste 1 tsp.

3. Green Chilies (optional) 1 or 2

4. Jamboo grass (dry chive leaves) if available 1 tsp

5. Cumin seeds (jeera) ½ tsp.

6. Whole wheat flour 1 tbsp.

7. Asaphoetida (hing) powder ¼ tsp.

8. Salt as per taste

9. Clarified butter (ghee) 3 tbsp.

10 Dry red chili one

10. Garam masala powder 1 tsp.

 

(to make garam masala powder very lightly roast a 1 inch stick

cinnamon; 4 pieces cloves; ¼ tsp cumin seeds; 8-10 kernel black pepper

and one large cardamom and grind to powder).

 

Method

 

Wash and clean spinach thoroughly and pressure cook with one cup of

water, for one whistle. Cool and grind coarsely adding ginger paste.

In a pan (kadhai) add one tablespoon of clarified butter and fry the

whole-wheat flour till it turns golden brown. Add spinach, ginger

paste, garam masala powder and diced green chilly. Bring to boil and

simmer. Add salt and cook on low flame for 10 to 15 minutes stirring

occasionally till the curry is done.

 

Just before serving heat two tablespoon clarified butter in a small

pan. Add cumin seeds, asaphoetida, jamboo grass, red chili and pour it

over the kaapaa.

 

Serve with plain boiled rice.