Uttarakhand, a land of majestic mountains and vibrant culture, is home to some of the most wholesome and nourishing dishes. One such traditional delicacy is Palak ka Kapa, a hearty spinach-based dish that belongs to the Kumaoni and Garhwali cuisines.
Unlike the more popular Palak Paneer or Palak Kadhi, this dish carries the true essence of the Pahadi lifestyle, offering a blend of minimalism, nutrition, and rustic flavors. In this blog, we will explore both Kumaoni and Garhwali styles of making Palak ka Kapa, comparing their unique flavors, techniques, and how quickly you can prepare this nutritious dish for your family.
What is Palak ka Kapa?
Palak ka Kapa is a spinach-based curry made with minimal spices, coarsely ground spinach, and a unique blend of garlic, chilies, and rice flour (or wheat flour) to give it a smooth yet rustic texture.
🔹 Kumaoni Style: More rustic, coarsely ground spinach, and no overpowering spices.
🔹 Garhwali Style: Slightly smoother texture, sometimes includes onion and tomatoes for extra flavor.
Both variations focus on retaining the vibrant green color and natural taste of organic spinach, making it one of the simplest and healthiest dishes from Uttarakhand.
Kumaoni-Style Palak ka Kapa Recipe
This version stays true to Kumaoni cooking, keeping spices minimal and preserving the natural texture of spinach.
Ingredients:
300g spinach (washed & roughly chopped)
2-3 green chilies
8-10 garlic cloves (crushed or coarsely ground)
1 tsp whole coriander seeds (optional)
½ tsp turmeric powder
½ tsp red chili powder
2 tbsp mustard oil
½ tsp cumin seeds
1 pinch asafoetida (hing)
3 tbsp rice flour (for thickening)
2-3 tbsp curd (not too sour)
Salt to taste
1.5 cups water
How to Make Kumaoni Palak ka Kapa:
Step 1: Blanch the Spinach
1️⃣ Boil water in a pan. Add a pinch of salt and ½ tsp sugar (to preserve the green color).
2️⃣ Add spinach and blanch for only 30 seconds. Immediately transfer to ice-cold water.
Step 2: Prepare the Spinach Paste
3️⃣ Instead of a fine paste, coarsely grind blanched spinach with green chilies and coriander seeds (use a pulse mode in the blender or a traditional silbatta).
Step 3: Prepare the Base Masala
4️⃣ Heat mustard oil in a pan. Add dry red chili (optional), cumin seeds, and asafoetida.
5️⃣ Add coarsely ground garlic and sauté for a few seconds until fragrant.
6️⃣ Add turmeric and red chili powder, stir for 10 seconds.
Step 4: Cook the Spinach
7️⃣ Add the coarsely ground spinach mix and stir continuously on medium heat for about 5 minutes.
8️⃣ In a bowl, whisk together curd and rice flour with ½ cup water to make a lump-free mixture.
9️⃣ Slowly add this to the spinach while stirring, preventing curd from curdling.
Step 5: Simmer & Serve
🔟 Cook on low heat for 10-15 minutes. The consistency should be thick yet smooth.
🔟 Adjust salt and water as needed.
Serve hot with steamed rice, bhang ka namak (hemp seed salt), and pahadi dal. 🍛
Garhwali-Style Palak ka Kapa Recipe
This variation is slightly different from Kumaoni-style, as onion and tomato are used, making it richer while maintaining the signature rustic texture.
Ingredients:
300g spinach
1 medium onion (finely chopped)
1 medium tomato (finely chopped)
2-3 green chilies
8 garlic cloves (crushed)
1 tsp cumin seeds
½ tsp turmeric powder
½ tsp red chili powder
2 tbsp mustard oil
2 tbsp wheat flour (or rice flour)
2 tbsp curd
Salt to taste
1.5 cups water
How to Make Garhwali Palak ka Kapa:
1️⃣ Follow the same blanching and grinding process as the Kumaoni version.
2️⃣ Heat mustard oil, add cumin seeds, garlic, and green chilies.
3️⃣ Add onion and sauté until light brown, then add tomatoes and cook until soft.
4️⃣ Stir in turmeric, red chili powder, and salt.
5️⃣ Add ground spinach mixture, stir well for 5 minutes.
6️⃣ In a bowl, mix curd and wheat flour with a little water and add slowly.
7️⃣ Simmer for 10-15 minutes until smooth.
Serve with steamed rice, pahadi raita, and mandua (finger millet) roti.
Comparison: Kumaoni vs Garhwali Palak ka Kapa
Feature | Kumaoni Style | Garhwali Style |
Texture | Coarse & rustic | Smoother, slightly richer |
Spices | Minimal | Uses onion & tomato |
Thickener | Rice flour + curd | Wheat flour + curd |
Taste | Earthy, pure spinach flavor | Slightly tangy & robust |
Cooking Time | 25-30 min | 30-35 min |
Both versions are nutrient-rich, full of iron, fiber, and protein, and perfect for winter meals!
FAQs About Palak ka Kapa
1️⃣ What is the meaning of "Kapa" in Palak ka Kapa?
👉 Kapa means "to mash" or "grind" in the local Kumaoni and Garhwali dialect.
2️⃣ Can I make Palak ka Kapa without curd?
👉 Yes! You can replace curd with just rice flour or wheat flour for thickening.
3️⃣ What to serve with Palak ka Kapa?
👉 Traditionally, it’s served with steamed rice, dal, pahadi namak (rock salt with hemp seeds or garlic), and mandua roti.
4️⃣ Can I add paneer or dal to this dish?
👉 Traditionally, no. But for a modern twist, adding boiled lentils or paneer cubes can work!
Final Thoughts: A Quick & Nutritious Family Recipe
Palak ka Kapa is not just food; it’s a taste of the mountains, a warm bowl of tradition and nutrition. Whether you choose the rustic Kumaoni style or the richer Garhwali version, this dish is simple, wholesome, and perfect for family meals.
🟢 Try it this winter and bring the flavors of Uttarakhand to your home!
Let me know in the comments—which version are you making first? 🤔 ⬇️
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