Haak Saag
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.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.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
Step 2
- a.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
Step 3
- a.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
Wilt the Greens: Immediately add all the chopped haak to the pot
- a.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
Simmer or Pressure Cook: Add the water, salt, baking soda, and optional sonth
- a.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
Serve: Once cooked, check the seasoning and adjust the salt if needed
- a.The dish should be soupy. Serve hot in bowls with its broth, alongside steamed rice for a complete Kashmiri meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to authentic Haak Saag is heating the mustard oil until it smokes. Do not skip this step.
- 2Do not overcook the greens. They should be tender but still retain a slight bite and vibrant color.
- 3The soupy consistency is characteristic of this dish. Ensure there is enough broth when serving.
- 4For the best flavor, use fresh, young collard greens with tender stems.
- 5Always wash leafy greens multiple times in a large bowl of water to ensure they are completely free of grit.
Adapt it for your goals.
Add Garlic
For a different flavor profile, add 2-3 cloves of lightly crushed garlic along with the red chilies during the tempering.
Add PaneerAdd Paneer
To make it a heartier dish, add 100g of cubed paneer in the last 5 minutes of cooking.
Use Different GreensUse Different Greens
While not traditional, you can make a similar dish with spinach (palak) or kale. Note that cooking times will be shorter for spinach.
Why this is on our healthy list.
Rich in Vitamins
Collard greens are an excellent source of Vitamin K, crucial for bone health and blood clotting, as well as Vitamin A and Vitamin C, which support vision and immune function.
High in Dietary Fiber
This dish is packed with fiber, which aids in digestion, promotes a healthy gut microbiome, and helps in maintaining stable blood sugar levels.
Supports Heart Health
The fiber in collard greens can help lower cholesterol levels. Additionally, mustard oil contains beneficial monounsaturated and polyunsaturated fats.
Boosts Immunity
The high Vitamin C content in collard greens acts as a powerful antioxidant, helping to strengthen the immune system and protect the body against infections.
Frequently asked questions
Haak is the Kashmiri name for collard greens. It is a staple leafy vegetable in Kashmiri cuisine, known for its robust flavor and nutritional benefits.