Haak Saag with Tsot

Iron-boosting Haak Saag with soft Tsot - a gut-friendly, homestyle comfort food that's truly nourishing.

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.