Kashmiri Haak
A restrained pot of greens shows the Kashmiri preference for clear vegetable flavor over heavy spice layering.
About this dish
Haak is a Kashmiri greens preparation commonly made from collard-like haak greens and seasoned minimally with mustard oil, dried chile and asafoetida. The cooking liquid is part of the dish, so the greens should become tender without being fried dry.
Why this dish matters
Haak is everyday Kashmiri food and demonstrates how simple vegetable preparations sit beside richer dishes. Mustard oil and asafoetida provide aroma without masking the greens.
True Kashmiri haak greens may be difficult to source; collards are a practical textural substitute.
Preparation notes
Spinach becomes too soft.
This is not a dry sauté.
A pinch is enough.
Ingredients & detailed method
Ingredients
- 2 bunches collard greens
- 2 tbsp mustard oil
- 2 dried red chiles
- Pinch asafoetida
- 2 cups water
- 1 tsp salt
Method
- 1.Wash greens and cut into large pieces.
- 2.Heat mustard oil until shimmering; add chiles and asafoetida briefly.
- 3.Add water and salt and bring to a simmer.
- 4.Add greens and cover 10 minutes.
- 5.Uncover and simmer 10–15 minutes more.
- 6.Checkpoint: stems should be tender and broth lightly green and savory.
- 7.Serve greens with some cooking liquid.
Worth finding before you cook
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