Paneer Haak
A simple yet flavorful Kashmiri dish where soft paneer cubes are simmered with tender collard greens in a light, aromatic broth. This authentic recipe highlights the unique taste of haak with minimal spices.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Ingredients
- b.Wash the haak leaves and stems thoroughly under cold running water to remove any dirt.
- c.Roughly chop the haak. Keep the tender stems as they add a nice texture.
- d.Cut the paneer into 1-inch cubes and pat them dry with a paper towel.
- 2
Step 2
- a.Shallow-Fry the Paneer
- b.Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This reduces its pungent flavor.
- c.Carefully slide in the paneer cubes. Fry for 2-3 minutes, turning occasionally, until they are light golden brown on all sides.
- d.Using a slotted spoon, remove the fried paneer and set it aside. You can place it in a bowl of warm water to keep it soft.
- 3
Step 3
- a.Temper the Spices
- b.Reduce the heat to low in the same pan with the remaining oil.
- c.Add the broken dried red chilies and hing. Sauté for about 30 seconds until the chilies darken slightly and the hing becomes fragrant. Be careful not to burn them.
- 4
Step 4
- a.Cook the Haak
- b.Add all the chopped haak to the pan. Stir well to coat it with the tempered oil.
- c.Sauté for 2-3 minutes until the leaves begin to wilt.
- d.Pour in the water, then add the fennel powder, dry ginger powder, and salt. Stir everything together.
- 5
Step 5
- a.Simmer and Finish
- b.Increase the heat and bring the mixture to a boil.
- c.Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the haak stems are tender but still have a slight bite.
- d.Gently add the fried paneer cubes back into the gravy.
- e.Simmer for another 2-3 minutes, uncovered, allowing the paneer to absorb the flavors of the broth.
- f.Check the seasoning and adjust the salt if necessary.
- 6
Step 6
- a.Serve
- b.Turn off the heat. Let the dish rest for 5 minutes before serving.
- c.Serve Paneer Haak hot with steamed rice for an authentic Kashmiri meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, do not skip the mustard oil. Heating it to its smoking point is crucial to mellow its pungency.
- 2Frying the paneer first prevents it from crumbling in the gravy and adds a delightful chewy texture.
- 3Do not overcook the haak. It should be tender but retain a slight crunch, especially the stems.
- 4This dish traditionally has a thin, soupy consistency. Avoid the temptation to thicken the gravy.
- 5If you place the fried paneer in warm water, it will remain exceptionally soft until you add it back to the curry.
Adapt it for your goals.
Vegan
Substitute paneer with 250g of firm or extra-firm tofu, cubed and fried in the same manner.
With GarlicWith Garlic
For a non-traditional but flavorful twist, add 2-3 cloves of thinly sliced garlic along with the dried red chilies during tempering.
SpicierSpicier
Increase the number of dried red chilies to 5-6 or add 1/4 teaspoon of Kashmiri red chili powder along with the other powdered spices for a vibrant color and extra heat.
Different GreensDifferent Greens
If haak is unavailable, you can use spinach (palak) or kale. Note that spinach will cook much faster (simmer for 5-7 minutes), while kale might take a bit longer.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Packed with Vitamins and Minerals
Haak (collard greens) is a nutritional powerhouse, loaded with Vitamin K for bone health, Vitamin A for vision, Vitamin C for immunity, and essential minerals like calcium and iron.
Aids Digestion
The use of spices like hing (asafoetida) and fennel powder is known to aid digestion, prevent bloating, and promote good gut health.
High in Fiber
The generous amount of collard greens provides significant dietary fiber, which supports digestive regularity and helps maintain healthy cholesterol levels.
Frequently asked questions
Haak is the Kashmiri name for collard greens. It has a unique, slightly pungent flavor. If you cannot find it, the best substitutes are kale or spinach, though the taste and texture will be different. Adjust cooking times accordingly.