Hak (Kashmiri Greens) (हाक)
Kashmir's everyday leafy-greens stew — collards or spinach simmered with mustard oil, asafoetida, and a single dried Kashmiri chilli for warmth, served over rice.
Cuisine: Kashmiri (Kashmir Valley) · Style: Curry · Protein: Veggies · Total time: · Difficulty: easy · Servings: 4 · Spice: 2/5
Ingredients
- 600g collard greens (or spinach), washed and torn
- 3 tbsp mustard oil
- 1/4 tsp asafoetida
- 2 dried Kashmiri chillies, halved
- 1 tsp ginger powder (saunth)
- 1/2 tsp fennel powder
- 2 cups water
- Salt to taste
- Steamed rice to serve
Steps
- Heat mustard oil in a heavy pot until it just begins to smoke, then reduce the heat.
- Drop in asafoetida and the dried chillies. Let them sizzle for 10 seconds — do not let them burn.
- Add the greens and toss in the oil to coat.
- Sprinkle in ginger powder, fennel, and salt. Pour in the water.
- Cover and simmer for 12-15 minutes until the greens are completely tender.
- Uncover and reduce until the broth tightens slightly but stays brothy.
- Serve over steamed rice.