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A simple, comforting Kashmiri dish featuring tender collard greens (haak) cooked in mustard oil with a hint of garlic and chili, elevated with perfectly poached eggs. A unique and wholesome meal ready in under 30 minutes.
Prepare the Tempering (Tadka)
Cook the Haak Saag
Poach the Eggs
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A simple, comforting Kashmiri dish featuring tender collard greens (haak) cooked in mustard oil with a hint of garlic and chili, elevated with perfectly poached eggs. A unique and wholesome meal ready in under 30 minutes.
This kashmiri recipe takes 25 minutes to prepare and yields 4 servings. At 218.13 calories per serving with 10.01g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble and Serve
Omit the poached eggs. To add protein, you can stir in some cubed firm tofu or boiled chickpeas in the last 5 minutes of cooking.
Add 2-3 slit green chilies along with the garlic during the tempering process for an extra kick of heat.
Add one medium potato, peeled and diced, along with the haak leaves. You may need to add a little more water and cook for a few extra minutes until the potatoes are tender.
For a vegetarian alternative to eggs, pan-fry 150g of paneer cubes until golden and add them to the saag just before serving.
Haak (collard greens) is a nutritional powerhouse, packed with Vitamin K for bone health, Vitamin A for vision, and Vitamin C for immune support, along with essential minerals like calcium and iron.
The addition of poached eggs provides high-quality, complete protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
The high dietary fiber content in collard greens aids in digestion, helps maintain regular bowel movements, and supports a healthy gut microbiome.
Mustard oil, when used in moderation, provides monounsaturated and polyunsaturated fats. This dish is also low in saturated fat and cholesterol, contributing to cardiovascular wellness.
Haak is the Kashmiri word for collard greens. Haak Saag is a traditional, simple, and staple dish from Kashmir, where these greens are cooked in mustard oil with minimal spices like garlic, red chili, and hing, allowing the natural flavor of the greens to shine.
Yes, it is a very healthy and balanced dish. Haak (collard greens) is rich in fiber, vitamins A, C, and K. The poached eggs provide high-quality protein and essential nutrients, making it a wholesome meal.
One serving of Haak Saag with a Poached Egg contains approximately 210-230 calories, making it a light yet satisfying main course.
You can use another oil like vegetable or sunflower oil, but the authentic, pungent, and slightly nutty flavor of Kashmiri Haak comes specifically from smoked mustard oil. It is highly recommended for this recipe.
Store the haak saag and poached eggs in separate airtight containers in the refrigerator for up to 2 days. It's best to poach eggs fresh, but if you must store them, keep them in a container of cold water. Reheat the saag gently on the stovetop.
Fresh collard greens are highly recommended for the best texture and flavor. However, you can use frozen chopped collard greens in a pinch. You may need to adjust the cooking time slightly as they will release more water.