Monji Haak
A light, soulful Kashmiri dish of collard greens simmered simply with minimal spices. The greens are cooked down in their own moisture with a touch of mustard oil, dried chillies, and asafoetida, letting the pure earthy flavor shine through. This everyday comfort food is a staple in Kashmiri homes.
For 4 servings
- prep · ~5 min
Wash and chop the collard greens.
Rinse the haak (collard greens) thoroughly under running water. Discard the thick stems and roughly chop the leaves. Drain well.
- boil · ~15 min
Cook the greens until tender.
Place the chopped greens in a heavy bottomed pan with 2 tablespoons of water and salt. Cover and let it cook on low heat for 12-15 minutes until the leaves are soft and wilted. The greens will release their own water; cook until all moisture evaporates.
TIPDon't add too much water. The greens cook best in their own steam. - temper · ~2 min
Prepare the tempering.
In a small pan, heat mustard oil over medium heat until it reaches its smoking point. Remove from heat briefly, add dried red chillies and a pinch of asafoetida. Let the chillies sizzle and darken for a few seconds.
TIPHeating mustard oil to its smoking point removes the raw pungency and makes it digestible. - mix · ~1 min
Finish the dish.
Pour the hot tempering directly over the cooked greens. Mix well and let it rest for a minute so the flavors meld together. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash the collard greens thoroughly to remove any grit, then drain well before cooking.
- 2Do not add more than 2 tablespoons of water; the greens release enough moisture to cook.
- 3Heat mustard oil until it reaches its smoking point to mellow its sharp flavor and make it digestible.
- 4Let the dried red chilies sizzle in the hot oil for just a few seconds—don't let them burn.
- 5Rest the dish for a minute after adding the tempering to let the flavors meld before serving.
Adapt it for your goals.
Spicy
Add a finely chopped green chili or a pinch of red chili flakes along with the dried chilies for extra heat.
aromaticAromatic
Stir in a clove of minced garlic during the last minute of cooking the greens for a gentle garlicky undertone.
butteryButtery
Swap the mustard oil for ghee or butter in the tempering — this gives a richer, milder flavor suitable for those who find mustard oil too strong.
with potatoesWith potatoes
Add a few cubed boiled potatoes to the greens after they are cooked and before adding the tempering, turning it into a heartier one-pot meal.
Why this is on our healthy list.
Rich in Vitamin K
Collard greens are an excellent source of vitamin K, which supports bone health and proper blood clotting.
High in Fiber
A serving of monji haak provides a good amount of dietary fiber from the greens, aiding digestion and promoting fullness.
Low in Calories
This dish is very low in calories and fat, making it a light, guilt-free side or main.
Frequently asked questions
Yes, you can substitute with mustard greens, spinach, or kale, but adjust cooking time accordingly as they wilt faster or slower.
