• 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

Method

  • 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.

  • Serve hot.

  • Lemon juice is completely optional but that's how I like it.

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