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A traditional Kashmiri delight where tender collard greens are gently simmered in a fragrant mustard oil tempering with whole spices. The addition of boiled eggs makes this simple, soulful dish a complete and comforting meal, best enjoyed with steamed rice.
Prepare the eggs and greens. Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes, then transfer to an ice bath. Once cool, peel and set aside. While the eggs cook, thoroughly wash the collard greens (haak) under running water and roughly chop them.
Temper the mustard oil. Heat the mustard oil in a heavy-bottomed pan or pressure cooker over high heat until it reaches its smoking point. Immediately turn off the heat and let it cool for a minute to mellow its pungency.
Sauté the aromatics. Turn the heat back on to medium. Add the asafoetida, whole dried red chilies, and crushed garlic. Sauté for about 30-45 seconds until the garlic becomes fragrant and lightly golden. Be careful not to burn it.
Cook the greens. Add the chopped collard greens to the pan. Sauté for 3-4 minutes, stirring continuously, until the leaves wilt down significantly.
Simmer the saag. Pour in 2 cups of water, then add the salt and dried ginger powder. Stir well to combine and bring the mixture to a rolling boil.
Cover and cook. Reduce the heat to low-medium, cover the pan, and let it simmer for 15-20 minutes, or until the haak is tender but still has a slight bite. If using a pressure cooker, cook for 2 whistles.
Add the eggs. Using a small knife, make a few shallow slits on the surface of the peeled, hard-boiled eggs. Gently place them into the simmering saag. Cover and cook for another 5 minutes to allow the eggs to absorb the flavors of the broth.
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A traditional Kashmiri delight where tender collard greens are gently simmered in a fragrant mustard oil tempering with whole spices. The addition of boiled eggs makes this simple, soulful dish a complete and comforting meal, best enjoyed with steamed rice.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 224.38 calories per serving with 10.86g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Serve. Taste and adjust the salt if necessary. Serve the Haak Saag with Boiled Eggs hot, traditionally accompanied by a bowl of steamed rice.
For a vegetarian version, replace the boiled eggs with 200g of pan-fried paneer cubes. Add the paneer in the last 5 minutes of cooking.
Add 1 cup of boiled and sliced lotus stem (Nadru) along with the collard greens for an authentic Kashmiri texture and flavor variation.
Add 1/4 teaspoon of fennel seed powder (saunf) along with the dried ginger powder for a slightly sweet and aromatic note, which is common in Kashmiri cuisine.
Collard greens are a nutritional powerhouse, providing excellent amounts of Vitamin K for bone health, Vitamin A for vision, and Vitamin C for immune support.
The addition of boiled eggs makes this a protein-rich meal, essential for muscle repair, growth, and overall body function.
The high fiber content in collard greens aids digestion, promotes regular bowel movements, and supports a healthy gut microbiome.
Spices like garlic and ginger, along with compounds in mustard oil, possess natural anti-inflammatory properties that can help reduce inflammation in the body.
Yes, it is a very healthy dish. Collard greens are packed with vitamins A, C, and K, as well as fiber and antioxidants. Eggs provide high-quality protein and essential nutrients. The use of minimal spices and mustard oil makes it a wholesome meal.
One serving of Haak Saag with Boiled Eggs contains approximately 230-260 calories, depending on the amount of oil used. It's a relatively low-calorie and nutrient-dense main course.
Yes, you can easily make this dish vegan by simply omitting the boiled eggs. The haak saag on its own is a delicious and complete dish when served with rice.
This dish is traditionally served with plain steamed rice. The simple rice complements the flavorful and brothy saag perfectly, allowing its unique taste to shine.
While collard greens (haak) are traditional, you can substitute them with spinach or kale. However, be aware that the cooking time and final taste will be different. Spinach will cook much faster.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day. Reheat gently on the stovetop or in the microwave.