Haak Saag – Kashmiri Haakh Recipe
Kashmiri Haakh, also known as Collard Greens, finds its roots deep in the agrarian culture of Kashmir. The word “Haakh” is derived from the Kashmiri language, which means greens or leafy vegetables. The Kashmiri haakh recipe holds immense significance in Kashmiri cuisine, serving as a nutritious and flavorful accompaniment to the staple diet of rice. It is not only a symbol of sustenance but also a testament to the resourcefulness of the Kashmiri people, who have thrived in a region with diverse climatic conditions.
Health Benefits of Kashmiri Haakh
Apart from its cultural and gastronomic significance, the Kashmiri haakh recipe is celebrated for its numerous health benefits. Collard greens, the main ingredient, are a powerhouse of nutrients, including vitamins A, C, and K, as well as folate and calcium. The use of mustard oil, a staple in Kashmiri cuisine, adds a dose of heart-healthy monounsaturated fats.
The combination of spices not only enhances the flavor but also contributes to the dish’s medicinal properties. Asafoetida is known for its digestive benefits, while ginger and red chili powder add warmth and may have anti-inflammatory properties. The holistic approach to cooking in Kashmir, focusing on fresh, locally sourced ingredients and traditional preparation methods, contributes to the overall well-being of individuals.
Kashmiri Haak Recipe
Course: Lunch, DinnerCuisine: KashmiriDifficulty: Easy4
servings15
minutes10
minutes25
minutesKoshur Haakh, a Kashmiri-style preparation of collard greens, is most enjoyable when consumed straight from the stove. Achieving a delightful texture that is slightly crunchy is essential. Unlike some other greens, cooking collards is less challenging as there is a bit of leeway to avoid overcooking. They can be cooked for a slightly longer duration without the risk of becoming overdone.
Ingredients
½ kilogram of häak or collard green
2 full green or red dried chilies
1 Pinch of baking powder (soda/full)
1 Pinch of asafetida (heeng)
Kashmiri spicy cake (ver)
3 tablespoons mustard oil (preferably) or vegetable frying oil
2 cups of water
½ tablespoons Salt or as per taste.
Directions
- While cleaning Haak/collard green check for white lines on the leaves or any bugs
- Wash haak twice in a cold water-filled basin or big container to remove any sand or dirt. To destroy any bugs stuck to the Haak leaves (you can add salt or vinegar to the water)
- Put 3 tablespoons of mustard oil/vegetable oil in a pressure cooker/cooking pan
- Add heeng/asafetida and saute
- Add 2 cups of water and boil
- Add haak and stir thoroughly
- Season with salt to taste and green or red whole chilies
- Add a pinch of baking powder to haak
- Mix thoroughly
- Cook until the haak is thoroughly soaked in water
- Pressure Cook the haak for 3-4 whistles or until tender if in a pan. Turn off the burner
- Open the lid immediately to keep the green colour, or else Haak will change to yellowish color
- Add a pinch of Kashmiri spicy cake (ver)
Notes
- For pure Kashmiri taste, Mustard oil must be used
- Haak will change to a yellowish color if you don't open the lid immediately after 3-4 minutes of pressure cooking
- Serve alongside white rice and green marchwangan chutney/chilies.
People also ask:
-
Can I freeze Kashmiri Haakh for later consumption?
While it’s best enjoyed fresh, you can freeze Kashmiri Haakh for later consumption. Ensure that it’s stored in airtight containers to maintain its flavor and texture.
-
Is Kashmiri Haakh a vegetarian dish?
Yes, Kashmiri Haakh is a vegetarian dish. It’s made with leafy greens and seasoned with spices, making it a nutritious and flavorful vegetarian option.
-
Can I make Kashmiri Haakh without mustard oil?
While mustard oil is a traditional and essential ingredient for authentic flavor, you can use other cooking oils if you prefer. However, using mustard oil enhances the dish’s authenticity.
-
Is Kashmiri Haakh Recipe spicy?
The spice level can be adjusted according to personal preference. Traditionally, Kashmiri Haakh has a mild to moderate spiciness, but you can increase or decrease the chili content to suit your taste.
-
How do I clean Haakh leaves before cooking?
Wash the Haakh leaves thoroughly in running water. Trim the stems and separate the leaves. Soak them in water for a few minutes to remove any dirt. Repeat the process if necessary.
Important Search Terms:
Simple kashmiri haakh recipe, Authentic kashmiri haakh recipe, Kashmiri saag recipe in English, Kashmiri saag recipe,
