Entree: India – Himachal & Uttarakhand Hills – काफुली ➤ Kafuli (Hearty stewed greens in a spiced yogurt gravy, a traditional Himalayan hill curry)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 1/2 lb (700 g) fresh spinach, washed and coarsely chopped
- 1/2 lb (225 g) fresh fenugreek leaves (methi), washed and chopped
- 2 cups (480 g) plain yogurt, well whisked
- 3 tbsp (24 g) gram flour (besan)
- 3 tbsp (45 ml) ghee or neutral oil
- 1 tsp (5 g) cumin seeds
- 4 garlic cloves, minced
- 1 inch (2.5 cm) fresh ginger, grated
- 2 medium (approx. 3 in / 7.5 cm) green chilies, slit
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (2.5 g) red chili powder, or to taste
- Salt to taste
- 1/2 cup (120 ml) water, plus more if needed
- 2 tbsp (8 g) fresh cilantro, chopped for garnish

Instructions

1. Blanch the chopped spinach and fenugreek in a large pot of boiling water for 2 minutes until wilted, then drain and immediately plunge into cold water; squeeze out excess water and roughly chop again if needed.
2. In a bowl whisk together the yogurt and gram flour until smooth; add 1/2 cup (120 ml) water to thin slightly and set aside.
3. Heat ghee in a heavy-bottomed pan over medium heat; add cumin seeds and let them sputter, then add minced garlic, grated ginger, and slit green chilies and sauté until fragrant and lightly golden.
4. Add the chopped greens, turmeric, red chili powder, and salt; sauté for 4–5 minutes so the greens release flavor. Reduce heat to low.
5. Gradually stir in the whisked yogurt and besan mixture, stirring constantly to prevent curdling; simmer gently for 8–10 minutes until the gravy thickens and the flavors meld. Add a splash more water if it becomes too thick.
6. Taste and adjust seasoning, finish with a final drizzle of ghee if desired, and garnish with chopped cilantro before serving warm with steamed rice or roti.