Food, recipes and more

By Chef Chandan Prajapati

Kafuli / Spinach Fenugreek and Mustard Curry




Spinach leaves – 100 gm

Fresh Fenugreek / Methi leaves – 40 gm

Green chilies – 5-6

Mustard oil – 2 tbsp

Cumin seeds – 1 tsp

Ginger garlic paste – 2 tbsp

Asafoetida powder – 1 tsp

Coriander powder – 1 tsp

Turmeric powder – ½ tsp

Garam masala powder – ¼ tsp

Rice powder – 1 tbsp mix in 100 ml water

Yogurt – 2 tbsp



Fried garlic slice– 1 tsp

Ginger julienne – ½ tsp


Missi roti


Boil the Spinach leaves and Methi leaves together for 5 minutes. Remove the leaves from boiling water and cool it for few minutes. Add the cooled leaves and green chilies to a blender and adding little water make a paste. Keep the paste aside.

Heat ghee in a pan. Add cumin seeds and stir for few seconds. Add ginger garlic paste and sauté for a minute. Add asafoetida powder, coriander powder and turmeric powder. Stir for few seconds and add the green paste. Cook for a minute and slowly add the rice powder mixed in water. Bring to a boil.

Lower the heat and add the beaten yogurt. Cook covered for 10 to 15 minutes on low flame. Remove and add garam masala powder and mix well.

Serve hot garnished with fried garlic slices and ginger julienne and accompanied with missi roti or tandoori roti.

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