Скачать или смотреть How to make Methi Palak Ka Kapa | सबसे स्वादिष्ट पहाड़ी साग | Chef Ajay Chopra

Methi Palak Ka Kapa | सबसे स्वादिष्ट पहाड़ी साग | Chef Ajay Chopra

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Learn how to make Methi Palak Ka Kapa, a traditional Kumaoni Pahadi Green Curry that is healthy, delicious, and full of authentic mountain flavors. 🌿 This winter special recipe combines fresh spinach and fenugreek leaves with simple Indian spices to create a comforting dish perfect with roti, rice, or paratha.

Portion servings: 4-5 pax
Preparation time: 10 mins
Cooking time: 50 mins

Ingredients:

For Blanching:
Water as required
Salt 1 tsp

For Puree:
Palak 1 bunch
Methi 1 bunch

For Chopping:
Palak ½ bunch
Methi ½ bunch

For making Kapa:
Mustard oil 2 tbsp (VO adjust kar)
Jakiya seeds ½ tbsp
Garlic chopped 1 tbsp
Green chilli chopped ½ tbsp
Dry red chilli 2 pcs
Chopped Methi & Palak
Salt ½ tsp
Methi palak puree
Spring onion chopped ½ cup
Red chilli powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp

For Mandwe ki roti:
Ragi flour 3 cups
Wheat flour 1 cup
Salt ½ tsp
Hot water as required
Ghee as required

Method:

Blanching the Greens
Start by heating enough water in a deep vessel.
Add a little salt to enhance the natural flavor and maintain the bright green color of the leaves.
Once the water comes to a rolling boil, drop in the cleaned bunches of spinach and fenugreek leaves.
Allow them to cook for a few minutes until just wilted but still vibrant in color.
Quickly remove the greens and transfer them into cold water to stop the cooking process.
This step not only preserves their green hue but also helps in retaining nutrients.

Preparing the Puree
Once cooled, transfer the blanched greens to a blender jar.
Grind them into a smooth and thick puree without adding too much water.
The puree should be silky yet hold body, as it will become the base of the kapa.
Keep it aside while you prepare the chopped greens and tempering.

Chopping the Remaining Greens
Take the reserved half bunch of spinach and fenugreek.
Wash thoroughly and chop them finely.
These chopped leaves will give texture and bite to the dish, balancing the smoothness of the puree with a rustic touch.

Tempering the Oil
In a heavy-bottomed kadhai, heat mustard oil until it reaches smoking point to remove its pungency.
Reduce the flame and allow it to cool slightly before adding tempering spices.
First, add jakiya seeds, which are a regional Kumaoni spice that infuses a nutty aroma.
Immediately follow with chopped garlic, green chilies, and whole dry red chilies.
Sauté until the garlic turns golden and the spices release a warm aroma.

Cooking the Greens
Add the chopped spinach and fenugreek into the tempered oil.
Sauté gently until the greens reduce in volume and start releasing their natural flavors. Sprinkle in salt and continue cooking until the greens are soft.
Then pour in the prepared spinach-fenugreek puree and mix well.
Let this simmer slowly so the rawness of the puree fades and the flavors marry together.

Adding Seasonings
Now stir in chopped spring onions, which add freshness and a mild sweetness to the dish.
Sprinkle red chili powder, coriander powder, and turmeric powder.
Cook the mixture on low flame, allowing the spices to blend with the greens.
The kapa should thicken slightly, giving a hearty consistency that pairs beautifully with rustic breads.
Simmer until oil starts separating at the edges.

Preparing Mandwe ki Roti
For the roti, combine ragi flour and wheat flour in a bowl.
Add a pinch of salt and pour in hot water gradually.
Mix with a spoon initially, then knead into a soft dough while it’s still warm.
Divide into equal portions, roll into flat discs, and cook on a hot tawa.
Roast on both sides until brown spots appear, brushing with ghee for softness and flavor.

Serving
Serve the steaming hot methi palak kapa in a bowl, drizzled with a touch of ghee.
Accompany it with warm mandwe ki roti for a wholesome, earthy, and nutritious meal.


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