A Kumauni version of creamy saag is Palak ka kaapa. The spinach is saute'ed in a little oil and when the spinach loses water, wheat or rice flour is added to thicken the vegetable. It is a quick stir fried vegetable which does not require too much cooking.
To balance the deficiency of iron in diets, a lot of green leafy vegetable is used by the people in hills.
Palak ka kaapa is usually eaten with rice though can be had with rotis as well.
Ingredients:
250 gms spinach
1 tsp oil
dry red chillies
asafoetida
1/2 tsp cumin seeds
1/2" piece ginger
1 tsp rice or wheat flour
1/2 cup water
salt to taste
Method:
Wash spinach leaves properly to remove dirt.
Chop it finely...
In an iron kadahi, put a teaspoon of mustard oil. Heat to smoking and put dried red chilli pieces, cumin seeds, asafoetida.
Add chopped spinach, ginger, little salt as spinach loses water and the amount decreases.
Do not cover, cook.
When it is almost cooked, add rice or wheat flour mixed with water.
Stir, let it cook for some more time. Check seasonings.
Transfer to a serving dish...
Enjoy with rice or rotis.
To balance the deficiency of iron in diets, a lot of green leafy vegetable is used by the people in hills.
Palak ka kaapa is usually eaten with rice though can be had with rotis as well.
250 gms spinach
1 tsp oil
dry red chillies
asafoetida
1/2 tsp cumin seeds
1/2" piece ginger
1 tsp rice or wheat flour
1/2 cup water
salt to taste
Method:
Wash spinach leaves properly to remove dirt.
i remember my grandmother making it . It did NOT taste like the spinach ( ukk!) at all . May be I should make it for my kids and let them enjoy the spinach
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