Sep 10, 2012

Haak Saag

Haak Saag

A simple dish in Kashmiri cuisine, goes well with rice. Recipe from Femina & Jiggs Kalra.

Preparation time: 15 minutes

Cooking time: 5 minutes

Serves: 4


1 kg spinach (palak) or Kashmiri spinach or Kaanyi haak or Kohlrabi greens or Collard greens, cleaned thick stem removed, leaves left whole

3 - 4 cups water

1 teaspoon salt

8 whole red chillies

1 teaspoon asafoetida (hing)

1 tablespoon oil

2 tablespoon mustard oil


Put a large pot of water on to boil, and add salt, chillies, asafoetida and oil.

When the water comes to a boil, add the greens and cook for a minute.

Arrange in a dish and pour mustard oil over it. Serve hot with steamed rice and yogurt.

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