Kashmiri Haakh Saag
Haakh is Kashmiri collard greens cooked whole in mustard oil with asafoetida and green chilli, and almost nothing else.
Jump to recipe ↓
35 mintotal
25 min hands-on10 min hands-off
Prep 10 min · Cook 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Pressure Cooker.
Includes prep-ahead time.
Method
In a heavy-bottomed pot or pressure cooker, heat the mustard oil until it smokes. Let it cool slightly.
Add the asafoetida (hing) water. Stand back, as it will splutter vigorously. This perfumes the oil.
Add the whole dry red chillies and slit green chillies. Sauté for just a few seconds.
Pour in the measured water and bring it to a rolling boil.
Add salt and a tiny pinch of baking soda to the boiling water.
Drop the whole (or roughly torn) collard green leaves into the boiling water. Push them down so they submerge.
Do not cover the pot completely. Leave the lid slightly ajar to allow volatile acids to escape, which keeps the greens brilliantly emerald in color.
Boil hard on medium-high heat for 10-12 minutes until the leaves are tender but still have some chew. In a pressure cooker, one whistle is enough.
10–12 min
The resulting broth should be thin and watery, not thick.
Turn off the heat and serve immediately.
How to tell it's done
Vibrantly bright green, tender whole leaves floating in a deeply savory, pungent, watery broth.
Getting it right
Tip
Haakh is the epitome of minimalist cooking. There are no spices—no turmeric, no coriander, no cumin. The flavor comes entirely from the pungent mustard oil, strong hing, and the natural peppery taste of the greens.
What to serve it with
The daily bread-and-butter of Kashmiri households. Eaten as a soupy curry mixed entirely with hot steamed white rice.
More Indian recipes to cook
Dry Matar Paneer
Dry matar paneer keeps paneer and peas out of gravy, tossed instead in a thick masala that clings.
Dry Soya Matar Sabzi
Dry soya matar sabzi cooks soy chunks with green peas in a thick masala rather than a gravy.
Farali Rajgira Pithla
Farali rajgira pithla is a quick amaranth flour porridge loosened with buttermilk, for fasting days.
Gajar Methi
Gajar methi balances sweet carrot against bitter fenugreek leaves in a quick dry sabzi.
Gawar Phali Ki Sabzi
Gawar phali ki sabzi cooks cluster beans with garlic and mustard seeds until they lose their raw sharpness.
Goan Cabbage Foogath
Cabbage foogath is a dry Goan stir-fry finished with fresh grated coconut and green chilli.