Spinach Pahari (Kaphli)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Nepali Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • Spinach - 1 bunch
  • Onion - 1 medium, chopped
  • For seasoning:
  • 1 tbsp - Oil
  • 1/2 tbsp - Rai (Mustard seeds)
  • 1/4 tsp - Jeera
  • 1 tbsp - Red chilli powder or 4 to 5 Green chillies
  • Yogurt - 1 tbsp
  • pinch of Asafoetida (hing)
  • pinch of Turmeric
  • salt to taste

How to Make Spinach Pahari (Kaphli)

  • Wash spinach and pressure.
  • Cook it with 1 cup of water for one whistle.
  • Blend the boiled spinach with yogurt in a blender to form a thin paste
  • Heat some oil in a thick pan/vessel.
  • Add hing, jeera, rai (mustard seeds), red chillies/sliced green chillies and let them splatter a little bit.
  • Add chopped onion and turmeric.
  • Add the spinach paste.
  • Pour 1.5 cup of water and cook it till it boils.
  • Cover with lid and let it cook at low fire.
  • Serve with hot rice or chapattis.

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