Palak ka kaapaa

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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.

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