Kafuli: Spinach Curry

INGREDIENTS

• 250gms spinach 
• 1 small onion, finely chopped 
• 1 tablespoon ginger-garlic paste 
• 1 medium tomato, puréed 
• 1 teaspoon cumin seeds  (traditionally, jakhya seeds are used) 
• 2 Kashmiri red chillies 
• 1 teaspoon turmeric powder 
• ½ teaspoon asafoetida 
• 1 teaspoon red chilli powder (or chopped green chillies) 
• 1 teaspoon garam masala 
• 1 teaspoon coriander powder 
• 3 tablespoons rice or gram flour (besan) 
• Salt to taste 
• 2 tablespoons mustard or refined oil 

METHOD 

• Boil the spinach in water for 5 minutes. Once the leaves soften, place them in cold water. 
• Blend the spinach to a purée. 
• Add oil to a kadhai. Once it is heated, add the cumin seeds and red chillies. 
• Add the onion, followed by the ginger-garlic paste. 
• Once they are sautéed, add the tomato purée and let it cook. 
• Add all the powdered masalas and salt. 
• Now add the rice or gram flour and mix it till it is well cooked and the oil separates. 
• Add the spinach purée and mix well. 
• Add water as desired and let it cook on a simmer for 7 to 8 minutes with a lid on. 
• Kafuli will thicken as it cooks. 
• Turn the heat off and serve hot with paranthas or steamed rice. 

Warning: Ask a parent or adult to help with these recipes.