Kafli / garwal kafli recipe.
Kafli is a thick gravy made from fresh green spinach leaves, which is a traditional link between the Garhwal and Kumaon cuisines of Uttarakhand. To make Kafli, fresh spinach leaves are ground and cooked. Instead of spinach leaves, you can also make kafli with fresh green fenugreek and mustard leaves. Made from fresh spinach leaves in Garhwal, this recipe is tasty and healthy. Kaafli, Chensu, and Phanu Gahat Dal provide energy to the body, and mountain dishes are made according to the autumn season of the mountains. You can also include this mountain dish in your regular dishes. for which you can use store-bought spinach.
How to make kafli ?
1 . To make kafli, pluck and wash fresh spinach leaves.
2 . Cut the spinach leaves after washing them thoroughly.
3 . Cut the spinach leaves and keep them in a vessel to boil for 3 to 4 minutes.
4. After boiling the spinach leaves, cool them and put them in a mixer grinder to make a fine paste.
Masala for kafli.
5 . To make thick gravy, heat oil in a pan on medium heat.
6 . Add yellow mustard seeds and fry till they crackle. Add chopped onions, ginger, garlic, and green chillies, and mix and cook till the raw smell goes away or it turns light brown.
7 . After cooking for 2 to 3 minutes, add one teaspoon of salt to melt the tomatoes.
8 . Tomatoes will melt in 3 to 4 minutes. Add coriander powder, turmeric powder, chilli powder, and a cup of water, and mix the spices.
How to thiken Curry ?
9 . Make a paste of one cup of rice flour and add it to the spices, stirring occasionally so that the paste does not stick to the bottom of the pan.
10 . Cook the gravy by adding the proper amount of water to the gravy. Add the spinach paste to the gravy and cook on medium heat for 10 to 15 minutes.
11 . Check the salt and add as per your taste. Garhwali Kafli is ready. You can have it with rice rotis.
Kafli Uttarakhandi kafli
Equipment
- Mixture Grinder
Ingredients
- 2 Bucch fresh palak leaves.
- 1 Cup Rice flour.
- 1 tbsp yellow Musturd seed.
- 3 tbsp Ghee.
- 1 Chopped onion.
- 1 Chopped tomato.
- 1" Chopped Ginger.
- 6 Cloves garlic.
- 4 Chooped green chilli.
- 1 tbsp Coriander powder.
- 1 tbsp Red chilli powder.
- 1/2 tvsp turmeric powder.
- 1 tbsp mango powder.
- 2 tbsp Coriander leaves.
Instructions
- To make kafli. palak and wash fresh spianch leaves cut the spianch leaves after wasing them thorougly.
- Cut the spianch leaves and keep them in a vessel to boil for 3 to 4 minutes.
- After boiling the spianch leaves, cool them and put them in a mixture grinder to make a fine paste.
- Heat oil in a pan on medium heat.
- Add yellow musturd seed and fry till they crackle. add chopped onion, ginger, garic and green chilli and mix and cook till the raw smell goes away or it turns light brown.
- After cooking for 2 to 3 minutes, add one teaspoon of salt to melt the tomatoes.Tomatoes will melt in 3 to 4 minutes. Add coriander powder, turmeric powder, chilli powder, and a cup of water, and mix the spices.
- Make a paste of one cup of rice flour and add it to the spices, stirring occasionally so that the paste does not stick to the bottom of the pan.
- Cook the gravy by adding the proper amount of water to the gravy. Add the spinach paste to the gravy and cook on medium heat for 10 to 15 minutes.
- Check the salt and add as per your taste. Garhwali Kafli is ready. You can have it with rice rotis.
