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Brief : Kafuli is a thick gravy preparation made from green leafy vegetables. Kafuli made of spinach leaves is the most common preparation.


  • Black Gram seeds (Kali Urad Whole)
  • Fenugreek leaves (Methi) optional
  • Green chillies
  • Oil
  • Garlic
  • Ginger
  • Cumin seeds
  • Asafoetida
  • Dry coriander powder
  • Turmeric powder
  • Rice powder or rice paste
  • Curd
  • Water
  • Salt


  • 2 bunches or 1 Kg
  • ½ bunch
  • 4 to 5
  • 2 tablespoon (preferably mustard oil)
  • 4 to 5 cloves
  • a 3 cm piece
  • 1 tablespoon
  • a pinch
  • ½ tablespoon
  • ¼ tablespoon
  • 1 tablespoon
  • 2 tablespoon (optional)
  • 1-2 cup
  • 1 tablespoon or to taste


  • Wash palak and methi in running water. After washing, chop and boil both vegetables along with green chillies in a little water till tender. Mash into a paste using a blender.
  • Finely chop ginger and garlic. Heat oil in a frying pan. Add garlic and ginger in the hot oil. When the garlic turns light brown, add cuminseeds and asafetida. Add mashed vegetables, turmeric powder, dry coriander powder and salt.
  • Add required amount of water to kafuli and bring to boil. Now add rice paste or rice powder dissolved in water.
  • Cover and cook for about 8 to 10 minutes on slow fire till the gravy is thick. If dry add some water and boil.


Garnish with pure ghee and serve hot with roti or steamed rice.



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