## Kumaoni Style Palak & Methi Ka Kapa Recipe (Uttarakhand-North Kumaon Style)

Discover how to make a delicious and authentic **Kumaoni Style Palak & Methi Ka Kapa Recipe** with this easy-to-follow recipe. A traditional **Uttarakhand-North Kumaon Lunch**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 15 minutes
**Total time:** 25 minutes

**Cuisine:** Uttarakhand-North Kumaon
**Course:** Lunch
**Diet:** Vegetarian

### Ingredients for Kumaoni Style Palak & Methi Ka Kapa Recipe:

* 2 cups Spinach
* 1 cup Methi Leaves (Fenugreek Leaves)
* 1 tablespoon Rice flour
* 1 teaspoon Cumin seeds (Jeera)
* 4 Dry Red Chillies
* 1 teaspoon Red Chilli powder
* 1/4 teaspoon Asafoetida (hing)
* 1/2 teaspoon Turmeric powder (Haldi)
* 1 teaspoon Sugar
* Salt – to taste
* 1 teaspoon Mustard oil

### Step-by-Step Instructions to Make Kumaoni Style Palak & Methi Ka Kapa Recipe:

1. wash the greens in water, drain all the water and chop them finely.
2. Heat a sauce pan with mustard oil over medium heat; add cumin seeds and dry red chillies and allow them to splutter for few seconds.
3. Add the asafoetida and saute for a few seconds.
4. Add the chopped Spinach and Methi leaves into the pan and stir fry until it softens.
5. Once the Palak & Methi becomes soft, sprinkle rice flour, salt, turmeric powder, red chilli powder and sugar and saute the Palak & Methi Ka Kapa on high heat.
6. The rice flour will absorb the excess water and help thicken the Palak & Methi Ka Kapa.
7. Once the Palak & Methi Ka Kapa thickens, turn off the heat.
8. Check the salt and seasonings and adjust to suit your taste.
9. Transfer the Palak & Methi Ka Kapa to a serving bowl and serve hot.
10. Serve the Kumaoni Style Palak & Methi Ka Kapa Recipe along with Steamed rice, Punjabi Rajma Masala Recipe and papad by the side.

### Tips for the Best Kumaoni Style Palak & Methi Ka Kapa Recipe:

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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