Haak Saag, Kashmiri Girda and Walnut Chutney

Ingredients

• 3 cup Maida (also known as all-purpose flour)
• 2 tsp Active Dry Yeast
• 1 tsp Sugar (to activate the yeast)
• 0.5 cup Warm Water (around 110°F / 43°C)
• 1 cup Warm Milk (around 110°F / 43°C)
• 0.25 cup Curd (whisked until smooth)
• 3 tbsp Ghee (melted, divided)
• 1 tsp Salt
• 2 tbsp Poppy Seeds (for topping)
• 2 tbsp Milk (for milk wash)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let it stand for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida and salt.
   • Create a well in the center and pour in the activated yeast mixture, whisked curd, and 2 tablespoons of melted ghee.
   • Gradually add the warm milk while mixing with your hand or a spatula to form a soft, slightly sticky dough.
   • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, pliable, and elastic. It should spring back when you press it lightly.
3. 3

   First Proofing

   • Lightly grease a large bowl with a little ghee or oil.
   • Place the kneaded dough in the bowl, turning it once to coat the top.
   • Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.

Ingredients

• 1 cup Walnuts (shelled)
• 0.75 cup Hung Curd (Ensure it's thick and not sour. Strain regular curd if needed.)
• 2 pcs Green Chilies (Adjust to your spice preference.)
• 0.25 cup Mint Leaves (Fresh leaves, lightly packed.)
• 2 cloves Garlic
• 0.5 tsp Roasted Cumin Powder (Provides a deeper, nuttier flavor than regular cumin powder.)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Sugar (Optional, helps balance the tanginess of the curd.)
• 2 tbsp Water (As needed for blending.)

Instructions

1. 1

   Prepare the Walnuts: Soak 1 cup of walnuts in hot water for 30 minutes. This step softens them and makes peeling easier.

2. 2

   Peel the Walnuts: After soaking, drain the water completely. For a smoother, less bitter chutney, gently rub the walnuts between your fingers to remove the thin brown skin. This step is optional but highly recommended for the best flavor and texture.

3. 3

   Combine Ingredients: In a blender or food processor, add the peeled walnuts, 0.75 cup of hung curd, 2 chopped green chilies, 0.25 cup of fresh mint leaves, and 2 cloves of garlic.

4. 4

   Add Spices: Add 0.5 tsp of roasted cumin powder, 0.5 tsp of salt, and an optional 0.25 tsp of sugar to the blender.

5. 5

   Blend Until Smooth: Blend the mixture until you achieve a smooth, creamy paste. If the chutney is too thick to blend, add 1-2 tablespoons of water, one at a time, until it reaches your desired consistency. Scrape down the sides of the blender jar periodically.

6. 6

   Chill and Serve: Transfer the chutney to a serving bowl. For the best flavor, chill it in the refrigerator for at least 20-30 minutes before serving. This allows the flavors to meld together.