- Preeti Shridhar
Palak ka kapa
Last week I happened to be in Corbett . There I had a chance to sample a kumaoni dish called Palak ka kapa. I was blown away by the simple flavors of the dish. It is kind of soupy and can be paired with any bread. We had it with stuffed kulcha. I was so impressed with the dish that I had to recreate it. Since I didn't get a chance to speak with the chef, I searched on Google. There are various versions there. So I picked up a few hints and created my own version, which I would say was very close to what I had eaten at Corbett. At home we enjoyed it with paratha and the leftover with sourdough bread. I don't claim it to be authentic. In fact would love inputs from kumaoni cuisine experts. This is purely my version. I have used rice flour to thicken it, you can use wheat flour or besan also. But I feel besan would give it a more kadhi kind of taste. It's best to make it in an iron pan or kadhai. Please do try it. I promise you won't be disappointed.
Ingredients Palak (spinach) 250 gms Onion 1 medium finely sliced Rice flour 1 tbsp Whole red chili 2 Mustard oil 2 tbsp Asaefotida a pinch Cumin seeds 1/2 tsp Fenugreek seeds a pinch Red chili pd 1/4 tsp Salt to taste Water 2 cups Lemon juice 2 tsp
Wash palak. Chop it very fine.
Heat oil in a sauce pan.
Add Asaefotida, Cumin seeds, fenugreek seeds, whole red chill.
Once seeds crackle add onions.
Saute onions till light golden.
Add rice flour and saute till it turns slightly brown.
Now add red chili pd and stir.
Quickly tip in palak. Saute for a couple of minutes minute.
Add salt and one cup water.
Cook till palak is done. Done over cook else palak will lose its color.
Now take some of it and whizz it in the food processor.
Tip it back in the sauce pan, add remaining one cup water.
Boil it till you get a slightly thick but soupy consistency.
Switch of the flame.
Add lemon juice. Taste and adjust seasoning.
Lemon juice is completely optional but that's how I like it.