Nadir Yakhni, Kashmiri Girda and Haak Saag

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

• 500 g Haak (Also known as collard greens. Use fresh, tender leaves.)
• 3 tbsp Mustard Oil (Essential for the authentic pungent flavor.)
• 0.5 tsp Hing (Also known as asafoetida.)
• 4 whole Dried Kashmiri Red Chilies (Broken into halves. Adjust quantity for spice level.)
• 2 cup Water (Adjust for a soupier or drier consistency.)
• 1 tsp Salt (Adjust to taste.)
• 0.25 tsp Baking Soda (A small pinch helps retain the green color.)
• 0.5 tsp Sonth (Optional, for a subtle warmth. Also known as dried ginger powder.)

Instructions

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.