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Creamy vegan Tamatar Chaman & iron-boosting Haak Saag with rice - a protein-packed homestyle meal.

A classic Kashmiri Pandit delicacy where golden-fried paneer cubes are simmered in a vibrant, tangy tomato gravy. Spiced with fennel and ginger, this no-onion, no-garlic curry is a fragrant and flavorful main course.
Serving size: 1 cup

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

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Creamy vegan Tamatar Chaman & iron-boosting Haak Saag with rice - a protein-packed homestyle meal.
This kashmiri dish is perfect for dinner. With 1200.9099999999999 calories and 31.529999999999998g of protein per serving, it's a nutritious choice for your meal plan.
Prepare Tomatoes and Paneer
Fry the Paneer
Temper the Spices
Cook the Tomato Gravy
Simmer and Finish
Serve
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: 1.5 cup
Prepare Rice and Saffron
Fry Nuts and Raisins
Temper Whole Spices
Sauté Rice and Add Liquids
Cook the Pulao (Dum Method)
Garnish and Serve