Kashmiri haak is a typically cooked with mustard oil, asafoetida (hing), and dried red chilies. It is cooked in almost all Kashmiri homes specially in winters.
Haak is the Kashmiri equivalent of saag or greens. Kashmiri style haak is a traditional dish made with a variety of greens like haak, monji haak (kohlrabi greens), mujj haak (radish greens), and vopal haak (dandelion greens). Other greens that can be used include collard greens, kale, beet greens, spinach, and cabbage (the outer, darker leaves).The best Kashmiri haak is simple and light, healthy and nutritious, tasty and flavourful.
This dish of soupy braised greens is considered a poor man’s food because it uses leaves from vegetables that would otherwise be discarded. Nevertheless, delicious Kashmiri haak is an integral part of the menu for all major events and festivals in Kashmir.
In this recipe we will use Collard Green to make Haak. You can also try our recipe for Chicken Yakhani
How to eat Kashmiri Haak –
People in Kasmir eat Haak basically with rice. The soupy Saag is ladle on the middle of a plateful of rice. They also add extra mustard oil over the haak to enhance both flavour and taste.
INGREDIENTS
- 1Kg Haak Saag/Collard Greens – Can also use Palak if Collard is not available
- 1/4 cup Mustard oil (Sarson k tel)
- 1/8 tsp heeng
- 4-5 Kashmiri Chillies
- 10 Garlic cloves
- Salt as per taste
- 4 cups water
METHOD
- Clean and Wash Haak Saag Very well.
- Pour Mustard Oil in a pressure cooker . Add Garlic cloves and saute till it comes light brown.
- Now Pour water into the pressure cooker over high heat. Bring to a boil
- Toss in salt and Heeng, Red chilles (You can also use green chillies). stir till completely dissolved. Bring the water back to a boil and continue to press down with a spatula or large spoon. It is important that the haak stays submerged in the water. Then Pack the pressure cooker for 10-15 Minutes, till the haak is tender and cooked through.
- . Remove from heat.
- Transfer haak to a serving bowl along with its cooking liquid. Eat hot ladled over rice.
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