Kafuli is the green curry of Garhwal, the western half of Uttarakhand, made in hill homes with whatever leafy greens grow nearby: spinach, fenugreek and sometimes mustard or lai. It was traditionally cooked in a heavy iron kadai, which deepens the colour and adds iron to the dish, a real benefit in mountain diets.
It is thicker and more rustic than palak paneer, closer to a thick gravy. The greens are boiled, ground and simmered with a paste of soaked rice (or besan), which gives body and a slightly creamy texture. Mustard oil, garlic, ginger, cumin and a pinch of hing give it a pungent, earthy flavour, with a little curd sometimes added for tang.
Kafuli is eaten with steamed rice or with mandua (finger millet) roti, a classic Garhwali pairing. It is home food, simple, nourishing and quick once the greens are cleaned. Choose young, tender spinach and fresh methi with small leaves; they cook faster and taste less bitter. A spoon of the hot kafuli over plain rice with a little pickle is one of the simplest and most satisfying pahadi meals.
At a glance
| Region | Uttarakhand |
|---|---|
| Cuisine | Garhwali |
| Diet | Vegan |
| Course | Main course |
| Prep time | 25 minutes |
| Cook time | 30 minutes |
| Total time | 55 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | spinach / fenugreek leaves / rice / mustard oil |
Ingredients
- 400 g spinach, chopped
- 100 g fresh methi (fenugreek) leaves, chopped
- 2 tbsp raw rice, soaked 1 hour
- 3 tbsp mustard oil
- 1/4 tsp hing
- 1 tsp cumin seeds
- 2 dried red chillies
- 6 garlic cloves, finely chopped
- 1 inch ginger, finely chopped
- 2 green chillies, chopped
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1 cup water
- Salt to taste
Method
- Wash the spinach and methi several times. Boil 2 cups water, add the greens and cook 4 to 5 minutes until soft. Drain, reserving the water.
- Grind the cooled greens to a coarse puree. Separately grind the soaked rice with 3 tbsp water to a smooth paste.
- Heat mustard oil in an iron kadai until it smokes, then lower to medium. Add hing, cumin and dried red chillies.
- Add garlic, ginger and green chillies and fry 1 to 2 minutes until the garlic turns light golden.
- Add turmeric, coriander powder and the greens puree. Cook 5 minutes, stirring.
- Mix the rice paste with 1 cup of the reserved water and pour it in, stirring constantly to avoid lumps. Add salt.
- Simmer on low for 12 to 15 minutes, stirring often, until the kafuli thickens to a smooth, pourable consistency and the raw rice taste is gone. Add more reserved water if it gets too thick.
- Taste for salt and serve hot, straight from the kadai.
Tips
- Besan can replace the rice paste – whisk 2 tbsp with water before adding.
- An iron kadai gives the authentic dark colour, but do not leave the cooked kafuli sitting in it for long.
- Use less methi if you prefer a less bitter taste.
Serve with
Steamed rice or mandua (finger millet) roti.