Allergens in Kafuli: milk, mustard.
Ingredients
Quantities for 4.
- 400g, washed and roughly chopped Spinach
- 150g, picked from the stems Methi Leavesfresh fenugreek leaves
- 250ml Buttermilkthin, slightly sour
- 2 tbsp Rice Flourthe traditional thickener; besan also works
- 3 tbsp Mustard Oil
- 1 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 5 cloves, chopped Garlic
- 1 inch, chopped Ginger
- 3 Green Chilli
- 1/2 tsp Turmeric
- 1.5 tsp Coriander Powder
- 200ml Water
- to taste Salt
- 1 tsp Gheedrizzled over each bowloptional
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Wash the greens in three changes of water. Hill spinach carries a lot of grit, and one gritty mouthful ruins the dish.
- Whisk the rice flour into the cold buttermilk before it goes anywhere near heat, and leave it 10 minutes so no dry specks remain.
- Bring the buttermilk to room temperature so it is less likely to split when it hits the hot pan.
Method
- Bring 200ml water to a boil, add the spinach and methi leaves, and blanch for 3 minutes until they wilt down and turn deep green.
- Drain, keeping the green cooking water, and cool the greens under cold running water for 30 seconds.The cold shock keeps the colour bright; skip it and the curry goes olive-brown.
- Blend the greens with the green chillies, ginger and 4 tbsp of the reserved water to a coarse purée. Leave a little texture rather than making it smooth.
- Whisk the rice flour into the buttermilk until completely smooth and set aside.
- Heat the mustard oil in a pan until it smokes lightly, then lower the heat and crackle the cumin and fenugreek seeds for 20 seconds.
- Add the asafoetida and garlic and fry 2 minutes until pale gold.
- Stir in the turmeric and coriander powder, then add the green purée and the salt. Cook 5 minutes on medium, stirring, until it darkens and tightens.
- Turn the heat to its lowest setting and pour in the buttermilk mixture in a slow stream, stirring continuously in one direction.Adding cold buttermilk to a hot pan without stirring will curdle it into grains. Low heat, slow stream, constant stirring.
- Simmer very gently for 10-12 minutes, stirring often, until the curry thickens enough to hold a line drawn across the back of a spoon.Do not let it boil hard at any point after the buttermilk goes in.
- Taste for salt, rest 3 minutes off the heat, and serve in bowls with a teaspoon of ghee floated on top, alongside rice.
Storage
Keeps 2 days refrigerated. Reheat over low heat only, stirring, and add a splash of water. A hard boil will split the buttermilk.
Nutrition Good estimate
One serving of Kafuli (272 g) is about 317 calories, or 117 calories per 100 g.
Medium protein: 15 g a serving, 19% of the calories
| Per serving272 g | Per 100 g | |
|---|---|---|
| Calories | 317 kcal | 117 kcal |
| Protein | 14.7 g | 5 g |
| Carbohydrate | 37.6 g | 14 g |
| of which sugars | 4.1 g | 2 g |
| Fibre | 12.3 g | 4 g |
| Fat | 15.8 g | 6 g |
| of which saturated | 3.1 g | 1 g |
| of which unsaturated | 9.6 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, methi leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Pahari recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.