Why do I need to smoke the mustard oil first?

Heating mustard oil to a light smoke point tames its raw bitterness and brings out the characteristic flavor that defines this dish.

Should Haak Saag be dry or have some liquid?

It should retain a little cooking liquid. The finished dish is tender and moist, not dry like a stir-fry.

How do I know when the greens are done?

The collards should be fully tender but still recognizable as leaves, with the liquid reduced but not completely evaporated.

Can I make Haak Saag ahead of time?

Yes. It keeps well in the refrigerator for a couple of days and often tastes even better after the greens rest in their cooking liquid.

What can I serve with Haak Saag besides rice?

Steamed rice is traditional, but it also goes well with simple dal, roti, or plain yogurt on the side.

Home / Recipes / kashmiri / Haak Saag

kashmiriEasyveganvegetariandairy freenut free

Haak Saag

RATING

4.3/5(28)

TASTE SCORE

6/10

A simple Kashmiri greens dish where tender collard leaves are gently cooked with mustard oil, green chilies, and a touch of asafoetida. Light, earthy, and comforting, it is traditionally served with steamed rice.

PREP

10m

COOK

20m

SERVES

1 KATORI

72 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gcollard greens · stems trimmed, leaves washed and roughly chopped1 tbspmustard oil2 pcsgreen chili · slit1 pinchasafoetida½ tspsalt1.5 cupwater

NUTRITION · PER SERVING

CALORIES · 1 KATORI

Protein4g · 22%

Carbs7g · 39%

Fat4g · 50%

Fiber5g

Sugar1g

Saturated fat0g

Cholesterol0mg

Sodium313mg

Potassium275mg

Phosphorus32mg

How we calculate →

METHOD · 5 STEPS

prep · ~5 min
Prepare the greens.
1.Trim the tough stems from the collard greens.
2.Wash the leaves very well to remove any grit.
3.Roughly chop the leaves into large pieces.
temper · ~2 min
Heat the mustard oil and add asafoetida.
Warm the mustard oil in a deep pan over medium heat until it reaches a light smoke point, then lower the heat and add the asafoetida.
TIPHeating mustard oil well first softens its sharp raw flavor.
boil · ~2 min
Add the greens, chilies, salt, and water.
1.Add the chopped collard greens to the pan.
2.Add the slit green chilies and salt.
3.Pour in the water and stir once to settle the greens.
simmer · ~15 min
Cook until the greens turn tender.
Cover and cook on low heat until the collard greens are soft and the liquid reduces but does not dry out completely. Stir once or twice during cooking.
TIPKeep the dish moist; Haak Saag should have a little cooking liquid left at the end.
serve
Serve hot.
Spoon the Haak Saag into bowls and serve hot with steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Wash the collards in several changes of water; any trapped grit will stand out in this simple dish.
2
Let the mustard oil just reach a light smoke before adding hing to mellow its pungency without burning it.
3
Keep the collard pieces fairly large so they soften gently without turning mushy.
4
Do not over-stir while simmering; the greens should stay leafy, not mashed like a puree.
5
Leave a little cooking liquid at the end; authentic haak is moist and lightly brothy, not dry-fried.
6
If making ahead, reheat gently with a splash of water so the greens loosen without scorching.

RECIPE VARIATIONS