Kashmiri Haak
Veg
Vegan
Kashmiri collard greens (haak) wilted in boiling mustard oil with a large pinch of asafoetida and dried red chillies — the essential Kashmiri Pandit daily vegetable, eaten at nearly every meal. No onion, no garlic, no elaborate masala: the hing-mustard oil base and the inherent bitterness of the greens are the entire flavour profile. Simple, slightly bitter, intensely savoury, and profoundly characteristic of Kashmiri Pandit cooking.
Cuisines
Kashmiri
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 500 grams | haak (collard greens) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | asafoetida |
| 1 teaspoon | dried red chili |
| — | salt to taste |
| 2 cups | water |
Instructions
- 1 Wash the haak thoroughly under running water to remove any dirt.
- 2 Roughly chop the haak leaves and set aside.
- 3 Heat mustard oil in a deep pan until it starts to smoke slightly.
- 4 Add asafoetida and dried red chili to the oil and sauté for a few seconds.
- 5 Add the chopped haak to the pan and stir well to coat with the oil and spices.
- 6 Add water and salt to taste, then bring to a boil.
- 7 Reduce the heat to low, cover the pan, and let it simmer for about 20 minutes, or until the haak is tender.
- 8 Serve hot with steamed rice.
Tips
For a more authentic flavor, use mustard oil generously and ensure it is well heated before adding the spices.