The Perfect Kafuli: Why Yours Isn't Fluffy Enough

Step 1 (Blanching): Boil a large pot of water. Add spinach and fenugreek leaves for just 3-4 minutes until soft. Drain and immediately put them in cold water to retain the bright green color.

Step 2 (Pureeing): Grind the blanched greens and green chilies into a coarse paste. Do not make it too smooth; it should have some texture.

Step 3 (The Aalan): Mix rice flour with 1/2 cup of water to make a smooth, lump-free slurry. This is called Aalan and it gives Kafuli its signature velvety texture.

Step 4 (Tempering): Heat mustard oil in an iron kadai (traditional) until it smokes. Add Jakhiya seeds and let them splutter. Add crushed garlic and sauté until golden.

Step 5 (Cooking): Add the green puree to the kadai. Stir and cook for 5 minutes.

Step 6 (Thickening): Lower the heat and slowly pour in the rice flour slurry (Aalan) while stirring continuously. This prevents lumps.

Step 7 (Simmering): Add salt and a splash of water if needed. Cover and simmer on low heat for 15-20 minutes. The iron kadai will slightly darken the color, which is authentic.

Step 8 (Finishing): Stir in the whisked curd (if using) at the very end and turn off the heat. Serve hot with steamed rice or Mandua ki Roti.