Introduction

When I first heard about Methi Palak Ka Kapa, I was so curious because it was not a dish I grew up eating. I got introduced to it through my friend Chef Shurveer, who belongs to Uttarakhand. This recipe comes straight from his village, and when I made it for the first time, it reminded me how beautiful and pure village food feels. It is a simple yet soulful dish made with spinach and fenugreek leaves, cooked in mustard oil with pahadi spices like jakhia. I still remember how the fresh green color stayed intact when I blanched the greens and it felt so special to see such a vibrant dish come alive.

The first time I cooked Methi Palak Ka Kapa at home, I paired it with Mandua ki Roti, also known as ragi roti. It was such a heartwarming experience because this combination is very traditional in Uttarakhand. The rustic taste of mustard oil, the aroma of garlic, and the unique texture of blanched and chopped greens together created magic. Eating it with some onion and green chilies on the side made me feel like I was sitting in a small pahadi village, enjoying food that is both healthy and divine.

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Ingredients of Methi Palak Ka Kapa

 

Portion/Servings: 4–5 pax
Preparation Time: 10 mins
Cooking Time: 50 mins

 

For Blanching:

• Water – as required
• Salt – 1 tsp

For Puree:

• Palak (Spinach) – 1 bunch
• Methi (Fenugreek) – 1 bunch

For Chopping:

• Palak (Spinach) – ½ bunch
• Methi (Fenugreek) – ½ bunch

For Making Kapa:

• Mustard oil – 2 tbsp (adjust as required)
• Jakiya seeds – ½ tbsp
• Garlic (chopped) – 1 tbsp
• Green chili (chopped) – ½ tbsp
• Dry red chili – 2 pcs
• Chopped palak & methi
• Salt – ½ tsp
• Methi palak puree
• Spring onion (chopped) – ½ cup
• Red chili 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

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Instructions of Methi Palak Ka Kapa

 

Step 1: 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.

 

Step 2: 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.

 

Step 3: 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.

 

Step 4: 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.

 

Step 5: 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.

 

Step 6: 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.

 

Step 7: 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.

 

Step 8: 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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About the Recipe

 

Methi Palak Ka Kapa is a very simple and soulful dish from Uttarakhand. It is made with a mix of spinach and fenugreek, which are cooked in mustard oil along with garlic, green chilies, and dry red chilies. One special thing about this recipe is that the greens are used in two ways – some are blanched and made into a puree, and the rest are chopped finely. This brings both a creamy texture and a leafy bite to the dish, which makes it very unique. Cooking it slowly on medium flame gives it a lovely balance of flavors.

This recipe does not need too many spices. A little red chili powder, coriander powder, and turmeric are enough to make it flavorful. The real charm comes from the use of mustard oil and jakhia, the pahadi cumin, which adds an earthy taste. If jakhia is not available, regular cumin can also be used. In the end, chopped spring onions are added which give a fresh and mild sweetness to the dish. This is what makes Methi Palak Ka Kapa so wholesome and authentic.

I love pairing it with Mandua ki Roti. This roti is made from ragi flour mixed with a little wheat flour and kneaded using hot water. When made properly, it turns out soft and delicious. A light spread of ghee on top makes it even more enjoyable. Together, Methi Palak Ka Kapa and Mandua ki Roti make a perfect meal that is not only tasty but also very healthy. It is truly a dish that connects you with the roots of village food.

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Cooking Tips

 

• Always blanch spinach and fenugreek in salted hot water and then immediately put them in cold water. This keeps the green color bright and fresh.
• Use mustard oil for the best authentic flavor. Heat it well before adding spices to remove the raw smell.
• If jakhia is not available, replace it with cumin seeds. The taste will still be good.
• Garlic should be added in slightly larger quantity as it enhances the earthy flavor of the greens.
• Cook the chopped greens first until the water dries up before adding the puree for the perfect texture.
• Always knead the ragi flour with hot water to make soft Mandua ki Roti. Cold water makes it hard.
• Do not press too hard while rolling the roti, or it will break. Handle it gently.

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Pairing Guide

 

Methi Palak Ka Kapa tastes best with Mandua ki Roti, also known as ragi roti. The nutty flavor of ragi complements the earthy taste of the greens beautifully. A light spread of ghee on the roti makes the combination even more comforting. You can also serve it with plain steamed rice for a simpler option. On the side, add some sliced onions and green chilies to complete the meal. A glass of buttermilk or fresh curd also goes very well with this dish, balancing the flavors and making the whole meal more wholesome.

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Frequently Asked Questions

 

1. What is Methi Palak Ka Kapa?

Methi Palak Ka Kapa is a traditional recipe from Uttarakhand made with spinach and fenugreek cooked in mustard oil with garlic, chilies, and simple spices. It has a creamy yet leafy texture because some greens are pureed and some are chopped.

 

2. Which oil is best for making Methi Palak Ka Kapa?

Mustard oil is the best choice for making Methi Palak Ka Kapa. It gives the dish an authentic pahadi flavor. Heat the oil well before adding spices to remove its raw taste.

 

3. Can I make Methi Palak Ka Kapa without jakhia?

Yes, if jakhia is not available, you can use cumin seeds instead. Methi Palak Ka Kapa will still taste delicious and flavorful.

 

4. Why do we blanch the greens in Methi Palak Ka Kapa?

Blanching spinach and fenugreek in salted hot water and then putting them in cold water helps to keep the bright green color intact in Methi Palak Ka Kapa.

 

5. How long should I cook Methi Palak Ka Kapa?

Methi Palak Ka Kapa should be cooked for about 8–10 minutes on medium flame after adding the puree. This gives it a smooth and creamy texture with balanced flavors.

 

6. What pairs well with Methi Palak Ka Kapa?

Methi Palak Ka Kapa pairs perfectly with Mandua ki Roti (ragi roti). You can also enjoy it with steamed rice, sliced onions, green chilies, and buttermilk on the side.

 

7. Can I make Methi Palak Ka Kapa with only spinach?

Yes, you can make Methi Palak Ka Kapa with only spinach, but adding fenugreek gives it a slightly bitter yet delicious earthy taste that makes the dish unique.

 

8. How to make Mandua ki Roti soft for Methi Palak Ka Kapa?

To make soft Mandua ki Roti for Methi Palak Ka Kapa, always knead the ragi flour with hot water. This keeps the roti soft and easy to eat.

 

9. Which spices are used in Methi Palak Ka Kapa?

Methi Palak Ka Kapa uses very simple spices like red chili powder, coriander powder, turmeric, and garlic. The focus is on the taste of the greens rather than heavy masalas.

 

10. Is Methi Palak Ka Kapa healthy?

Yes, Methi Palak Ka Kapa is very healthy. It combines the goodness of spinach and fenugreek, both rich in iron and vitamins, along with ragi roti, which is full of calcium and fiber. Together, they make a wholesome and nutritious meal.

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