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Palak ka kaapa - Spinach gravy from Uttarakhand

Palak ka kaapa - Spinach gravy from Uttarakhand, India

Palak ka kaapa is an easy and nutritious Spinach gravy from the state of Uttarakhand. It is a no onion no garlic gravy and can be enjoyed with Roti or Rice.
5 from 6 votes
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Course: Dinner, Lunch, Main Course
Cuisine: Indian, Uttarakhand
Keyword: Curd, Less than 10 Ingredients, Palak, Spinach
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2
Author: Renu Agrawal-Dongre

Equipment

  • Pot/Wok

Ingredients

  • 250 grams Spinach
  • 75 grams about ¼ Cup Curd beaten to a smooth paste.
  • 1 tablespoon Ghee

  • A pinch of Asafoetida (**for Gluten free, Please see notes)
  • ¼ teaspoon Cumin Seeds
  • Red chilli powder to taste
  • ¼ teaspoon Turmeric Powder
  • Salt to taste
  • ½ teaspoon Rice powder made to fine paste with 1 tablespoon water

Instructions

  • Clean and wash the Spinach.
  • Drain and Roughly chop it.
  • Heat ghee in a wok or a deep pan. Add asafoetida
  • Add cumin seeds once the ghee is hot.
  • Let it crackle. Now add the red chilli powder , turmeric and quickly give it a stir.
  • Careful not to burn the masala’s.
  • Now add the chopped Spinach and salt. Go easy on salt as greens take less salt.
  • Let this cook on medium for 3-4 minutes stirring in between.
  • The Spinach should reduce to almost half.
  • Now add in the curd and rice paste.
  • Give everything a mix and let it further cook for 3--4 minutes.
  • Serve with Roti or Rice.

Notes

  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
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