Jammu and Kashmir

Kashmiri haak

Name: Kashmiri haak
Total time: 25 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 1 large bunch leaves whole or halved collard greens (haak); 2 tbsp mustard oil; 3 whole dried red chilli; a pinch asafoetida; Salt, to taste; 1 1/4 cups water; 1 slit green chilli

Collard greens simmered in mustard oil with whole chillies. Simple, clean and eaten daily in the valley.

25 minTime

4 gProtein each

mediumSpice

The valley's everyday green2 chapters · 1 min read

Make it your way

Grandma's wayHaak, mustard oil, whole chillies. That is all.

The original

110kcalsame

4 gproteinsame

5 gfibresame

25minutessame

Classic Kashmiri haak.

Per serving, worked out from the ingredient table.

Ingredients

Collard greens (haak)1 large bunch, leaves whole or halved

Mustard oil2 tbsp

Dried red chilli3, whole

Asafoetidaa pinch

Saltto taste

Water1¼ cups

Green chilli1, slit

Method

3 steps

1Wash the haak leaves well and trim the thick stems. Keep the leaves whole or halved.
2Heat mustard oil until it smokes, cool slightly, add asafoetida and the whole red chillies.
3Add water and salt, bring to a boil, then add the leaves and green chilli. Cover partly and cook on medium for 10 to 12 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Jammu and Kashmir

Kashmiri haak

Collard greens simmered in mustard oil with whole chillies. Simple, clean and eaten daily in the valley.

25 minTime

4 gProtein each

mediumSpice

The valley's everyday green2 chapters · 1 min read

Make it your way

Grandma's wayHaak, mustard oil, whole chillies. That is all.

The original

110kcalsame

4 gproteinsame

5 gfibresame

25minutessame

Classic Kashmiri haak.

Per serving, worked out from the ingredient table.

Ingredients

Collard greens (haak)1 large bunch, leaves whole or halved

Mustard oil2 tbsp

Dried red chilli3, whole

Asafoetidaa pinch

Saltto taste

Water1¼ cups

Green chilli1, slit

Method

3 steps

1Wash the haak leaves well and trim the thick stems. Keep the leaves whole or halved.
2Heat mustard oil until it smokes, cool slightly, add asafoetida and the whole red chillies.
3Add water and salt, bring to a boil, then add the leaves and green chilli. Cover partly and cook on medium for 10 to 12 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kashmiri haak

Make it your way

Ingredients

Method

Kashmiri haak

Make it your way

Ingredients

Method

Make it a meal