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Iron-boosting Haak Saag with aromatic saffron rice & perfectly spiced, protein-packed Egg Rogan Josh!

A simple, soulful Kashmiri dish made with tender collard greens simmered in a light, flavorful broth of mustard oil, asafoetida, and dried red chilies. A true taste of Kashmiri home cooking, best enjoyed with hot steamed rice.
Serving size: 1 cup

Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.

Hard-boiled eggs simmered in a rich, aromatic Kashmiri gravy. This vegetarian take on the classic Rogan Josh features fragrant spices like fennel and ginger, with a stunning red hue from Kashmiri chilies. A perfect main course with naan or rice.
Serving size: 1 cup(1 cup of gravy with 2 hard-boiled eggs)




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Iron-boosting Haak Saag with aromatic saffron rice & perfectly spiced, protein-packed Egg Rogan Josh!
This kashmiri dish is perfect for lunch. With 904.5 calories and 27.17g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Greens: Thoroughly wash the haak leaves under cold running water to remove all dirt and grit. Roughly chop the leaves and their tender stems into large, bite-sized pieces. Set aside.
Prepare the Tempering (Tadka): Heat the mustard oil in a heavy-bottomed pot or pressure cooker over medium-high heat. Wait for it to become very hot and just start to smoke lightly (about 2-3 minutes). This step is crucial to mellow its pungency. Turn off the heat and let the oil cool for 30 seconds.
Sizzle the Spices: With the heat off, carefully add the hing and the broken dried red chilies to the hot oil. They will sizzle immediately and release their aroma.
Wilt the Greens: Immediately add all the chopped haak to the pot. The pot will seem very full. Using tongs or a large spoon, toss the greens for 1-2 minutes to coat them with the spiced oil. They will begin to wilt down significantly.
Simmer or Pressure Cook: Add the water, salt, baking soda, and optional sonth. Stir well. For pot cooking, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the stems are tender. For pressure cooking, secure the lid and cook for 2-3 whistles on medium heat.
Serve: Once cooked, check the seasoning and adjust the salt if needed. The dish should be soupy. Serve hot in bowls with its broth, alongside steamed rice for a complete Kashmiri meal.
Serving size: 1 cup
Prepare the Rice and Saffron
Fry Nuts and Onions
Sauté Spices and Rice
Prepare the Eggs
Temper the Whole Spices
Cook the Pulao
Garnish and Serve
Build the Gravy Base
Simmer the Curry
Finish and Serve