Haak
Veg
Vegan
A simple and nutritious leafy green vegetable dish cooked with mustard oil and mild spices, often served as a side.
Cuisines
Kashmiri
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
500 grams | Collard Green |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Asafoetida |
|
1 teaspoon | Red Chily , whole, dry |
|
1 teaspoon | Salt |
|
4 cups | Water |
Instructions
- 1 Wash the haak (collard greens) thoroughly to remove any dirt and grit.
- 2 Cut the haak into large pieces, discarding any tough stems.
- 3 In a large pot, heat the mustard oil until it begins to smoke lightly.
- 4 Add the asafoetida and whole dry red chilies to the hot oil and sauté for a few seconds.
- 5 Pour in the water and bring it to a boil.
- 6 Add the haak to the boiling water and stir to combine.
- 7 Season with salt and cover the pot with a lid.
- 8 Reduce the heat to low and let the haak simmer for about 20-25 minutes, or until the greens are tender.
- 9 Serve hot with steamed rice.
Tips
Use fresh haak for the best flavor and texture. Adjust the number of chilies based on your spice preference.