Kumaoni Style Palak & Methi Ka Kapa Recipe
A simple stir fry of spinach leaves and methi leaves that is cooked along with dry red chillies and cumin seeds. The sabzi is mildly spiced and is popular in Pahari cuisine. Serve it along with steamed rice , rajma masala and salad.
Kumaoni Style Palak & Methi Ka Kapa Recipe is a simple stir fry of Spinach and Methi leaves. The green leaves are sautéed and then cooked along with mild spices like dry red chillies and cumin seeds that is thickened slightly with rice flour. The recipe is most popular in Uttarakhand. The cuisine is popularly known as the Pahari Cuisine.
Spinach is an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C. Fenugreek leaves are known to have a storehouse of minerals and are also known to be a rich source of vitamin C and K as well.
The Palak & Methi Ka Kapa makes a great diabetic friendly dish.
Serve the Kumaoni Style Palak & Methi Ka Kapa Recipe along with Steamed rice, Punjabi Rajma Masala Recipe and papad by the side.
If you are looking for more Palak recipes here are some :
10 M
15 M
25 M
4 Servings
Ingredients
- 2 cups Spinach
- 1 cup Methi Leaves (Fenugreek Leaves)
- 1 tablespoon Rice flour
- 1 teaspoon Cumin seeds (Jeera)
- 4 Dry Red Chillies
- 1 teaspoon Red Chilli powder
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Sugar
- Salt , to taste
- 1 teaspoon Mustard oil
How to make Kumaoni Style Palak & Methi Ka Kapa Recipe
To begin making the Kumaoni Style Palak & Methi Ka Kapa Recipe, wash the greens in water, drain all the water and chop them finely.
Heat a sauce pan with mustard oil over medium heat; add cumin seeds and dry red chillies and allow them to splutter for few seconds. Add the asafoetida and saute for a few seconds.
Add the chopped Spinach and Methi leaves into the pan and stir fry until it softens.
Once the Palak & Methi becomes soft, sprinkle rice flour, salt, turmeric powder, red chilli powder and sugar and saute the Palak & Methi Ka Kapa on high heat.
The rice flour will absorb the excess water and help thicken the Palak & Methi Ka Kapa. Once the Palak & Methi Ka Kapa thickens, turn off the heat.
Check the salt and seasonings and adjust to suit your taste. Transfer the Palak & Methi Ka Kapa to a serving bowl and serve hot.
Serve the Kumaoni Style Palak & Methi Ka Kapa Recipe along with Steamed rice, Punjabi Rajma Masala Recipe and papad by the side.
