Kumaoni Style Palak & Methi Ka Kapa Recipe
A vegetarian Uttarakhand-North Kumaon recipe with spinach, methi leaves (fenugreek leaves), rice flour. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
To begin making the Kumaoni Style Palak & Methi Ka Kapa Recipe, wash the greens in water, drain all the water and chop them finely
methi leaves (fenugreek leaves)(1 cup) - 2
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
cumin seeds (jeera)(1 teaspoon)dry red chillies(4)red chilli powder(1 teaspoon)mustard oil(1 teaspoon) - 3
Add the asafoetida and saute for a few seconds
asafoetida (hing)(1/4 teaspoon) - 4
Add the chopped Spinach and Methi leaves into the pan and stir fry until it softens
spinach(2 cups)methi leaves (fenugreek leaves)(1 cup) - 5
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
methi leaves (fenugreek leaves)(1 cup)rice flour(1 tablespoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)sugar(1 teaspoon)salt - to taste - 6
The rice flour will absorb the excess water and help thicken the Palak & Methi Ka Kapa
methi leaves (fenugreek leaves)(1 cup)rice flour(1 tablespoon) - 7
Once the Palak & Methi Ka Kapa thickens, turn off the heat
methi leaves (fenugreek leaves)(1 cup) - 8
Check the salt and seasonings and adjust to suit your taste
salt - to taste - 9
Transfer the Palak & Methi Ka Kapa to a serving bowl and serve hot
methi leaves (fenugreek leaves)(1 cup) - 10
Serve the Kumaoni Style Palak & Methi Ka Kapa Recipe along with Steamed rice, Punjabi Rajma Masala Recipe and papad by the side
methi leaves (fenugreek leaves)(1 cup)rice flour(1 tablespoon)
Rate this recipe
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Kumaoni Style Palak & Methi Ka Kapa Recipe
A vegetarian Uttarakhand-North Kumaon recipe with spinach, methi leaves (fenugreek leaves), rice flour. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
10 steps- 1
To begin making the Kumaoni Style Palak & Methi Ka Kapa Recipe, wash the greens in water, drain all the water and chop them finely
methi leaves (fenugreek leaves)(1 cup) - 2
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
cumin seeds (jeera)(1 teaspoon)dry red chillies(4)red chilli powder(1 teaspoon)mustard oil(1 teaspoon) - 3
Add the asafoetida and saute for a few seconds
asafoetida (hing)(1/4 teaspoon) - 4
Add the chopped Spinach and Methi leaves into the pan and stir fry until it softens
spinach(2 cups)methi leaves (fenugreek leaves)(1 cup) - 5
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
methi leaves (fenugreek leaves)(1 cup)rice flour(1 tablespoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)sugar(1 teaspoon)salt - to taste - 6
The rice flour will absorb the excess water and help thicken the Palak & Methi Ka Kapa
methi leaves (fenugreek leaves)(1 cup)rice flour(1 tablespoon) - 7
Once the Palak & Methi Ka Kapa thickens, turn off the heat
methi leaves (fenugreek leaves)(1 cup) - 8
Check the salt and seasonings and adjust to suit your taste
salt - to taste - 9
Transfer the Palak & Methi Ka Kapa to a serving bowl and serve hot
methi leaves (fenugreek leaves)(1 cup) - 10
Serve the Kumaoni Style Palak & Methi Ka Kapa Recipe along with Steamed rice, Punjabi Rajma Masala Recipe and papad by the side
methi leaves (fenugreek leaves)(1 cup)rice flour(1 tablespoon)
Rate this recipe