Kashmiri Haakh
A humble everyday Kashmiri dish of collard greens simmered gently in mustard oil with whole red chillies, eaten daily with rice across the Valley.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 6 g
- carbs
- 6 g
- fibre
- 4 g
- protein
- 3 g
- calories
- 90 kcal
Instructions
- 1
Heat the mustard oil until it gently smokes. Let it cool for a few seconds.
- 2
Add the dried red chillies and asafoetida (hing). Let them sizzle briefly.
- 3
Add the torn greens and salt. Toss well to coat them in the oil.
- 4
Pour in the water. Cover the pan and bring it to a boil.
- 5
Lower the heat. Simmer for 12-15 minutes until the greens are soft and a thin broth remains.
- 6
Serve hot with the whole red chillies still in the dish.
Chef's tips
Do not overcook the greens to mush, as they should keep a slight bite. The thin broth is meant to be mixed with rice.
Ingredient substitutions
- kashmiri haakh → collard greens or kale
Storage
Best eaten fresh; keeps refrigerated for a day.
Reheating
Warm gently in a pan.
Common mistakes to avoid
- •Adding too much water, which waters down the flavour.
- •Cooking for too long until the greens lose their vibrant colour.
Serving suggestions
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