Ingredients

• 250g - spinach, preferably of serrated leaves
• 1 tsp - fresh garlic paste
• 1 or 2 - green chillies (optional)
• 1 tsp - jamboo grass (dry chive leaves) if available
• 1/2 tsp - cumin seeds
• 1 tbsp - whole wheat flour
• 1/4 tsp - asafoetida powder
• Salt as per taste
• 3 tbsp - clarified butter
• 1 - dry red chilli
• 1 tsp - garam masala powder
• To make garam masala powder:
• 1in- cinnamon stick
• 4 - cloves
• 1/4 tsp - cumin seeds
• 8 to 10 - peppercorns
• 1 - cardamom

How to Make Palak ka kaapaa

• Lightly roast cinnamon, cloves, cumin seeds, peppercorns and cardamom and grind to powder.
• Wash and clean spinach thoroughly. Pressure cook with one cup of water, up to one whistle.
• Cool and grind coarsely adding ginger paste.
• In a pan, add clarified butter and fry the whole wheat flour till it turns golden brown.
• Add spinach, ginger paste, garam masala powder and diced green chilli.
• Bring to boil and simmer.
• Add salt and cook on low flame for 10-15 minutes, stirring occasionally till the curry is done.
• Just before serving, heat clarified butter in a small pan.
• Add cumin seeds, asafoetida, jamboo grass, red chilli and pour it over the kaapaa.
• Serve with plain boiled rice.