A touch of Kumaon- Palak Kapa

Kumaon comprises that natural wonder which God placed on earth with his own hands. It is that beautiful stretch of mountains in the heart of Himalayas that is full of beauty, mythology and poetry. The breathtaking beauty of this region coupled with the warm and rich culture makes it simply irresistible.
The cuisine of Kumaon is high in taste and nutrition while being prepared with minimum ingredients in a very basic manner. My Mom used to make Kumaoni food especially in winters as it is supposed to be warming to the body. One dish that makes a wholesome and nutritious lunch is the kapa, or kumaoni spinach saag. I make it in the original style in an iron kadhai(dutch oven) with mustard oil which brings out a toasted flavor. On a cold day this is just what I like to make served with some nice steamed white rice.
Here's an authentic recipe from my Mom's kitchen.

2 Bunches fresh Spinach leaves
1-2 green chillies split lengthwise
1 teaspoon Cumin seeds
1/2 tsp Turmeric powder
1 tsp Dhania Powder
A pinch of Heeng
1 heaped tablespoons Besan(Chickpea flour)
salt to taste
2 Tbspns Mustard oil

Wash the spinach leaves thoroughly and cut them.
Heat the oil in the kadhai(or any deep pan).
Add cumin seeds when the oil is really hot.
Add the green chillies, coriander powder, turmeric powder and hing. The addition of the spices should be done quicly to avoid it getting burnt.
Add the spinach leaves and salt and cook covered for 10 minutes mixing occasionally. Now mix the besan in 1/2 cup of water. Add this to the spinach stirring continuosly to avoid any lumps. Add more water if it looks dry. The kapa would now get thickened and saucy. Cover and bring to a boil for 5-10 mins.
Serve hot on top of white rice drizzled with some cream.