Preparing the leafy greens
- Heat water in a pan and add the chopped palak, methi and green chillies.
- Boil the leafy greens till they become pulpy.
- Once done, drain the excess water.
- Using a blender convert the pulp into a smooth paste.
- Heat mustard oil in a kadhai (preferably an iron skillet).
- Add the grated ginger and garlic and wait for the ingredients to release their aroma. Then add jakhiya (or jeera) seeds, hing and whole red chillies. Stir the mixture.
- Add the palak-methi paste, haldi, dhania powder and salt.
- Add water and mix the ingredients well, and bring the dish to boil.
- Mix rice flour with a little water and add it to the mixture.Urad daal paste can also be used in place of rice flour.
- Add the beaten curd (optional).
- Set the mixture to cook over a low flame for around 10 minutes.
Traditional ways of cooking enable the ingredients to emit flavours to maximum effect. Kafuli is best prepared in an iron kadhai over a wooden fire. The dish pairs incredibly with plain steamed rice or Mandue ki Roti or Baadi (a halwa-like dish made of Mandua flour).