🇮🇳 Indian Vegetarian

Kashmiri Haakh

Name: Kashmiri Haakh
Prep time: 13 min
Cook time: 34 min
Total time: 47 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 2 Green Chili; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Asafoetida; 1 tsp Red Chili Powder; 1 tsp Mustard Oil; 2 cups, chopped Collard Greens

🇮🇳 Indian

Kashmiri collard greens cooked soft with mustard oil and asafoetida, daily soul food. Simple, spiced straight-talk food — no gravy to hide behind. Pile beside phulka and a bowl of cooled yogurt.

Prep 13 min Cook 34 min Serves 2 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Green Chili2
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Asafoetida1 tsp
Red Chili Powder1 tsp
Mustard Oil1 tsp
Collard Greens2 cups, chopped

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Pat the collard greens dry and chop it into similar-sized chunks — dry surfaces brown better.
2
Soften the onions in oil over a medium flame with a little salt until translucent and sweet.
3
Tip in the ginger garlic paste and green chilies, then the spices — fry until the oil separates at the edges.
4
Fold in the collard greens with the mustard oil, sprinkle in a tablespoon of water, cover and steam until just done.
5
Kill the heat, stir through the cilantro and the green chili, and rest five minutes before serving.

Chef's tip

Fresh spices make the dish — if yours smell of nothing, the dish will taste of nothing.

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Watch how it's made

Video: Kashmiri Haakh Full Recipe | Orzoo Kitchen · on YouTube