Name: Haak ka saag recipe by Bindiya Sharma at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: can add 1 minced green chilli/ ½ tsp chilli flakes if you like it hot.; 1 tsp kashmiri garam masala or ½ tsp veri masala; 2 pinches of meetha soda (sodium bicarbonate); 1 pinch of hing (asafoetida).; 4 whole red chillies(red chilli).; Salt to taste(keep a light hand); 2 tbsp of mustard oil.; 1 kg Kashmiri Haak Saag/Spinach greens/kohlrabi greens/collard/kale

ABOUT Haak ka saag RECIPE

Essentially just lightly braised greens, Kashmiris love their greens… and a complete meal would ideally be a dish of meat, a dish of greens and freshly boiled rice!.I always like to do this at the last minute just before the dinner table is laid, so that the greens are at their freshest and most flavourful.

Ingredients Serving: 4

can add 1 minced green chilli/ ½ tsp chilli flakes if you like it hot.
1 tsp kashmiri garam masala or ½ tsp veri masala
2 pinches of meetha soda (sodium bicarbonate)
1 pinch of hing (asafoetida).
4 whole red chillies(red chilli).
Salt to taste(keep a light hand)
2 tbsp of mustard oil.
1 kg Kashmiri Haak Saag/Spinach greens/kohlrabi greens/collard/kale

Instructions

Wash the leaves of whichever greens you are using.
Leave the leaves whole, snip off stems. Tender stems can however be included.
Heat oil in a large kadhai or wok till smoky, switch off to bring down temp.
Add in the whole red chillies, the hing, soda and stir for a second. Next add in the greens, it should sizzle up. Immediately Cover and let the leaves wilt for a minute.
Uncover and stir, now season lightly with salt and add the chillies/ flakes if desired, add more water to keep leaves immersed.Do not overcook.
Sprinkle the garam masala/ veri masala when just about done. Stir and serve.

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