Home RecipesCurry Raai Ki Kaphli Recipe | (Vitamins + Vegan)

Raai Ki Kaphli Recipe | (Vitamins + Vegan)

by Pradeep Mamgain
233 views

Raai Ki Kaphli is one of the signature dishes of the Uttrakhand state. The traditional cuisine of Uttrakhand is highly nutritious and simple to prepare. Kaphli (also known as Raai Ka Saag) or Pahadi sag is gravy preparation made from greens leafy vegetables. Raai or spinach is mainly used in this recipe. In today’s recipe, we will use Raai for making Kaphli.

Raai Ki Kaphli Recipe | (Vitamins + Vegan)

Raai greens are cholesterol and fat-free. These leafy greens are rich in vitamin K, vitamin A, and vitamin C. Kaphli is served at lunch or dinner and eaten with roti and boiled rice. This is a dish, which is not only sumptuous but also very nutritious.

How to make Raai Ki Kaphli

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  1. Boil raai greens. Make a paste when they are at room temperature.
  2. Make a paste of tomato, ginger, garlic, green chilies, and coriander leaves. 
  3. Saute jakhya seeds, asafoetida, and onion.
  4. Add raai paste followed by dried spices. Roast it for 15 minutes.
  5. Add gram flour paste, and water. Cook for 3 minutes.

Ingredients

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  • raai greens (buy soft and fresh greens)
  • whole spices (jakhya seeds, if not available use cumin seeds)
  • dried spices (ground coriander, ground turmeric, asafoetida – gluten free and ground red chili)
  • gram flour (for thick consistency)
  • mustard oil and salt
  • and for the veggies:
    • garlic, ginger, green chilies, onion, coriander greens, and tomato
Nutrition Facts
Raai Ki Kaphli Recipe | (Vitamins + Vegan)
Amount Per Serving
Calories 195 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 2004mg87%
Potassium 947mg27%
Carbohydrates 22g7%
Fiber 10g42%
Sugar 6g7%
Protein 8g16%
Vitamin A 5657µg113%
Vitamin B6 1mg50%
Vitamin C 125mg152%
Vitamin E 4mg27%
Vitamin K 443µg422%
Calcium 236mg24%
Copper 1mg50%
Iron 4mg22%
Magnesium 91mg23%
Phosphorus 160mg16%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Watch – How to make Raai Ki Kaphli at home

If you enjoyed this video recipe, subscribe to our YouTube channel and stay updated with our latest sizzlecious recipes. Tap the bell icon so you’ll be the first to know when we post a new video recipe.

A Few Final Thoughts

These thoughts are also available in the recipe card so that you can print them:

  • Serving: Serve it hot with rice, lemon, hand-broken onion, and green chilies.
  • Substitutions: Jakhya seed is a local spice of Uttrakhand state. If not available, use the cumin seeds instead.
  • Optional: Dried fenugreek leaves can be added to enhance the taste. However, traditionally it is not used in the recipe. If you do this grinding on mortar and pestle, instead of the grinder, saag will be even more delicious.
  • Caution: Cook this recipe on medium heat.
Raai Ki Kaphli Recipe | (Vitamins + Vegan)

If you are looking for more curry recipes, you’ll love:

Finally, if you make this recipe, I’d love to see pics of your creations on Facebook or Instagram, don’t forget to tag me @sizzlecious or using the hashtags #sizzlecious. You can click the card below to share this recipe on Twitter with one click.

Raai Ki Kaphli (Raai Ka Saag) or Pahadi sag is gravy preparation made from greens leafy vegetables. Raai or spinach is mainly used in this recipe.Click to Tweet

Recipe Card For Raai Ki Kaphli

Raai Ki Kaphli Recipe | (Vitamins + Vegan)

Raau Ki Kaphli (Raai Ka Saag) or Pahadi sag is gravy preparation made from greens leafy vegetables. Raai or spinach is mainly used in this recipe.
5 from 4 votes
Print Recipe Pin Recipe Rate
Course: Curry
Cuisine: Indian
Keyword: dhapdi, kapa, kaphli recipe, raai kaphli
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3 Person
Calories: 195kcal
Author: Pradeep Mamgain

SERVINGS

Hover the mouse pointer over the number displayed adjacent to the “Servings:” label above to invoke a slider; use the slider to adjust the values of the ingredients according to the specified servings.
Note: 1 cup = 250 ml | 1 tbsp = 15 ml | and 1 tsp | 5 ml

Ingredients

  • 500 grams raai greens
  • 70 grams tomato
  • 15 grams ginger
  • 7 grams garlic
  • 8 grams green chiliwhole
  • 10 grams coriander leaves
  • 24 grams mustard oil
  • 2 grams jakhya seeds
  • 0.5 gram asafoetidagluten-free
  • 100 grams onionfinely chopped
  • 12 grams ground coriander
  • 3 grams ground turmeric
  • 2 grams ground red chili
  • 15 grams salt
  • 27 grams gram flour

Instructions

  • First, wash raai in running water under a tap. After washing, chop them into large pieces. Now in a Kadai, boil greens in a little water till they become tender. Keep aside and let them come to room temperature. While it cools down, let’s make the masala paste.
  • Take a grinder jar and add tomato, ginger, garlic, green chilies, and coriander leaves. Now, make a fine paste. Grind the rye leaves which we boiled earlier.
  • Heat mustard oil in a pan. When the oil is hot, add jakhya seeds and a pinch of asafoetida.
  • When jakhya starts to crackle, add finely chopped onions and fry until golden.
  • Now, add paste of raai greens and spices and mix them well. After mixing, now we are going to add dried spices.
  • Add coriander powder, turmeric powder, red chili powder, and salt. Now, mix all the ingredients well. Now, you have to roast all these ingredients properly, the better you will roast it, the better the taste of kaphli. Here, I have roasted it for 15 minutes on medium heat.
  • Now, add some water, mix well, and then cover and cook for 3 minutes. Next, make gram flour batter with water, add it, and mix well. After adding batter, keep stirring the greens continuously. You have to cook the batter for about 3 minutes on medium heat.
  • Now, mix well and increase the amount of water according to your requirements. Traditionally, its consistency is a bit thin because it is eaten with rice.

Recipe Video

NOTES

  • Serving: Serve it hot with rice, lemon, hand-broken onion, and green chilies.
  • Substitutions: Jakhya seed is a local spice of Uttrakhand state. If not available, use the cumin seeds instead.
  • Optional: Dried fenugreek leaves can be added to enhance the taste. However, traditionally it is not used in the recipe. If you do this grinding on mortar and pestle, instead of the grinder, saag will be even more delicious.
  • Caution: Cook this recipe on medium heat.
  •  

RECOMMENDED KITCHEN TOOLS

Cooking at home saves time and money and provides you with lots of benefits, including your and your family’s health and weight management. When you cook at home, you are in control and not to mention it’s better for your health than most packaged, processed, and restaurant foods. But, if you want to cook at home, you need an organized and efficient kitchen as well as the right kitchen tools. Click here to see a complete list of kitchen tools we recommend.

Nutrition

Calories → 195 kcal | Carbohydrates → 22 g | Protein → 8 g | Fat → 10 g | Saturated Fat → 1 g | Sodium → 2004 mg | Potassium → 947 mg | Fiber → 10 g | Sugar → 6 g | Vitamin A → 5657 µg | Vitamin B6 → 1 mg | Vitamin C → 125 mg | Vitamin E → 4 mg | Vitamin K → 443 µg | Calcium → 236 mg | Copper → 1 mg | Iron → 4 mg | Magnesium → 91 mg | Phosphorus → 160 mg | Zinc → 1 mg

This nutritional information is approximate and is calculated using an online nutrition tool. It is based on 1 serving.

Did you make this recipe?Mention @sizzlecious or tag #sizzlecious!
Raai ka saag
kaphli recipe
dhapdi recipe
uttrakhand recipe
uttrakhand food recipe
पहाड़ी साग

You may also like

Leave a Comment

Recipe Rating




shares