Haak Saag with Boiled Eggs

Name: Haak Saag with Boiled Eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 500 g haak (tender collard greens, washed, thick stems removed, roughly chopped); 4 pcs egg (whole eggs, boiled, peeled, and halved lengthwise); 2 tbsp mustard oil; 2 pcs dried red chili (whole, stemmed, broken into halves); 0.5 tsp cumin seeds; 6 pcs garlic (cloves, thinly sliced); 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 0.5 tsp salt; 0.25 cup water (for simmering the greens)

RATING

4.4/5(55)

TASTE SCORE

6/10

Tender Kashmiri collard greens simmered with a handful of spices in an aromatic mustard oil base, then topped with halved boiled eggs. A rustic, nourishing one-pot meal from the Kashmir valley that balances the earthy bitterness of haak with rich, creamy eggs. Best enjoyed scooped up with steamed rice.

PREP

10m

COOK

25m

SERVES

1 KATORI

129 cal

SERVINGS

METHOD · 5 STEPS

boil · ~12 min
Boil the eggs, then peel and halve.
1.Place eggs in a saucepan and cover with cold water by 1 inch.
2.Bring to a rolling boil, then remove from heat and cover for 10 minutes.
3.Transfer eggs to ice water, peel, and cut in half lengthwise.
TIPOlder eggs peel more easily — use eggs that have been in the fridge for a few days.
temper · ~4 min
Bloom the whole spices in mustard oil.
1.Heat mustard oil in a large pan over medium-high heat until it reaches its smoking point and the raw smell fades (about 2 minutes).
2.Reduce heat to low and add the dried red chilies and cumin seeds.
3.When seeds crackle and the chilies darken (about 30 seconds), immediately add the sliced garlic.
4.Sauté garlic until fragrant and just turning golden at the edges (1 minute).
TIPLetting the mustard oil smoke is essential — it removes the pungent bite and makes the flavor nutty and sweet.
saute · ~5 min
Wilt the haak in layers.
1.Add the slit green chilies and a pinch of turmeric to the pan and stir briefly.
2.Add a large handful of the chopped haak and stir to coat with oil, letting it wilt down slightly.
3.Continue adding handfuls of haak, stirring between each addition, until all the greens have reduced in volume.
simmer · ~20 min
Simmer the greens until tender.
1.Stir in the salt and add the water.
2.Cover the pan and simmer on low heat for 15-20 minutes, stirring once halfway through.
3.Cook until the haak is completely tender and the excess water has evaporated, leaving a moist but not soupy consistency.
TIPNo peeking too often — the haak steams in its own moisture. Only stir once to ensure even cooking.
assemble
Top with boiled eggs and serve.
1.Remove the pan from heat and gently arrange the halved boiled eggs on top of the greens, yolk side up.
2.Serve immediately in shallow bowls, making sure each portion gets two egg halves.
TIPFor an extra layer of flavor, flash-fry the boiled egg halves in a few drops of mustard oil until the whites get golden spots before placing on the greens.

PRO TIPS

What to keep in mind.

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

1
Let mustard oil reach its smoking point to mellow its pungent bite into a nutty base.
2
Use older eggs (stored 3–5 days) for easier peeling after boiling.
3
Add the collard greens in handfuls, stirring each batch until wilted, for even cooking.
4
Resist lifting the lid often while simmering — the greens steam tender in trapped moisture.
5
For extra richness, flash-fry the boiled egg halves in a drop of mustard oil until golden-spotted.
6
This dish tastes even better the next day as the flavors meld; reheat gently with a splash of water.

RECIPE VARIATIONS