Kashmiri Collard Greens Recipe:Popularly known as 'Haakh-Saag', this dish is another one of the precious gifts of Jammu & Kashmir
Relish this Kashmiri speciality, in its truest essence with steaming hot rice
Popularly known as 'Haakh-Saag', this dish is another one of the precious gifts of Jammu & Kashmir to the world.
Prepared using Kashmiri collard leaves, this dish resembles the popularly consumed saag but is very different in taste and texture.
It is also one of the easiest recipes to prepare at home.
Relish this Kashmiri speciality, in its truest essence with steaming hot rice.
Another one of its specialities is that this dish uses minimum spices and oil and is considered to be on top of the priority list of doctors for maintaining good health and metabolism.
A delight for vegetarians, this dish is a classic combination of taste and health. Collard greens are a rich source of vitamin A, vitamin K, vitamin C and iron which is essential for the production of blood and boosting immunity.
Serve this delicious dish to your kids and be assured of meeting their daily nutrient requirements. Prepare Kashmiri Collard Greens at your next kitty party, potluck or buffets and surprise your guests with your diverse cooking skills.
Give your taste buds a new and refreshing taste with this dish that breaks away from the usual saag and palak paneer.
Follow this step-by-step recipe and put your family and friends in awe of culinary skills by serving them good health wrapped in delicious taste.
400 gm collard
1 tablespoon mustard oil
1 pinch asafoetida
1 teaspoon red pepper
3 green chilli
salt as required
2 cup water
Step 1 / 4 Rinse Collard Leaves
Rinse the collard leaves carefully and keep them aside in a separate bowl for some time. Let the leaves dry.
Kashmiri Collard Greens Step 1
Step 2 / 4 Put The Leaves And Asafoetida In Pressure Cooker
Now, heat the oil in a pressure cooker on a medium flame. Once hot, put asafoetida and let it crackle for some time. Now, pour the green leaves in the utensil and cover it immediately using a lid.
Kashmiri Collard Greens Step 2
Step 3 / 4 Add Salt Once Leaves Are Glossy And Tender
After two whistles, uncover the lid and check if the leaves appear glossy and tender. If they do, add salt as per your taste and stir it well while on medium flame.
Kashmiri Collard Greens Step 3
Step 4 / 4 Add Chillies And Pepper To Greens
Add green chilies, red pepper and two cups of water in the pressure cooker. Mix well and cover using the lid and let it boil on low flame for sometime till the greens are cooked well.
Remove the lid after sometime and give a good stir to the mixture inside it.
Make sure you leave some gravy in the end. Transfer it in a bowl and serve it with steamed rice.