Uttaranchal Style Garwhali Kafuli Recipe (Spinach Curry)
A diabetic friendly North Indian Recipes recipe with spinach leaves (palak), methi leaves (fenugreek leaves), green chilli - chopped. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
To begin making the Uttaranchal Style Garwhali Kafuli Recipe, wash the spinach leaves and fenugreek leaves and chop them
spinach leaves (palak)(2 cups)methi leaves (fenugreek leaves)(1 cup) - 2
Add the leaves along with green chilli, salt and little bit of water and pressure cook for about 2 whistle till done
spinach leaves (palak)(2 cups)methi leaves (fenugreek leaves)(1 cup)green chilli - chopped(2)salt - to taste - 3
Allow the pressure to release naturally and cool the leaves for some time and blitz it in the grinder till it forms a smooth paste
spinach leaves (palak)(2 cups)methi leaves (fenugreek leaves)(1 cup) - 4
Heat a kadai with oil, add ginger allow it soften
inch ginger - chopped(1) - 5
Add ground spinach paste and keep stirring
spinach leaves (palak)(2 cups) - 6
You can also add in spice powder and salt and give a stir
cumin powder (jeera)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)salt - to taste - 7
In a separate bowl mix rice flour with 1/2 cup of water and stir in into the gravy mixture
rice flour(1 tablespoon) - 8
Also add in the beaten curd and keep stirring until the gravy thickens
curd (dahi / yogurt)(1/4 cup) - 9
Check for salt and garnish it with ginger
inch ginger - chopped(1)salt - to taste - 10
Serve the Uttaranchal Style Garwhali Kafuli Recipe along with a Baby corn and Carrot Subzi and Missi Roti by the side to make it a complete meal
Rate this recipe
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Uttaranchal Style Garwhali Kafuli Recipe (Spinach Curry)
A diabetic friendly North Indian Recipes recipe with spinach leaves (palak), methi leaves (fenugreek leaves), green chilli - chopped. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
10 steps- 1
To begin making the Uttaranchal Style Garwhali Kafuli Recipe, wash the spinach leaves and fenugreek leaves and chop them
spinach leaves (palak)(2 cups)methi leaves (fenugreek leaves)(1 cup) - 2
Add the leaves along with green chilli, salt and little bit of water and pressure cook for about 2 whistle till done
spinach leaves (palak)(2 cups)methi leaves (fenugreek leaves)(1 cup)green chilli - chopped(2)salt - to taste - 3
Allow the pressure to release naturally and cool the leaves for some time and blitz it in the grinder till it forms a smooth paste
spinach leaves (palak)(2 cups)methi leaves (fenugreek leaves)(1 cup) - 4
Heat a kadai with oil, add ginger allow it soften
inch ginger - chopped(1) - 5
Add ground spinach paste and keep stirring
spinach leaves (palak)(2 cups) - 6
You can also add in spice powder and salt and give a stir
cumin powder (jeera)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)salt - to taste - 7
In a separate bowl mix rice flour with 1/2 cup of water and stir in into the gravy mixture
rice flour(1 tablespoon) - 8
Also add in the beaten curd and keep stirring until the gravy thickens
curd (dahi / yogurt)(1/4 cup) - 9
Check for salt and garnish it with ginger
inch ginger - chopped(1)salt - to taste - 10
Serve the Uttaranchal Style Garwhali Kafuli Recipe along with a Baby corn and Carrot Subzi and Missi Roti by the side to make it a complete meal
Rate this recipe
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