Ingredients:

• 250g – spinach, preferably of serrated leaves
• 1 tsp – fresh Garlic paste
• 1 or 2 – Green chillies (optional)
• 1 tsp – jamboo grass (dry chive leaves) if available
• 1/2 tsp – Cumin seeds
• 1 tbsp – whole Wheat flour
• 1/4 tsp – Asafoetida powder
• Salt as per taste
• 3 tbsp – clarified Butter
• 1 – dry Red Chilli
• 1 tsp – Garam Masala powder
• To make Garam Masala powder:
• 1in- Cinnamon stick
• 4 – Cloves
• 1/4 tsp – Cumin seeds
• 8 to 10 – peppercorns
• 1 – Cardamom

Method:

1. Lightly roast cinnamon, cloves, cumin seeds, peppercorns and cardamom and grind to powder.
2. Wash and clean spinach thoroughly. Pressure cook with one cup of water, up to one whistle.
3. Cool and grind coarsely adding ginger paste.
4. In a pan, add clarified butter and fry the whole wheat flour till it turns golden brown.
5. Add spinach, ginger paste, garam masala powder and diced green chilli.
6. Bring to boil and simmer.
7. Add salt and cook on low flame for 10-15 minutes, stirring occasionally till the curry is done.
8. Just before serving, heat clarified butter in a small pan.
9. Add cumin seeds, asafoetida, jamboo grass, red chilli and pour it over the kaapaa.
10. Serve with plain boiled rice.

Recipe courtesy of Dr Renu Pant