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Haak Saag

Another simple recipe of kashmiri cuisine goes well with rice, Haak saag...Indian food is full of magical spices as I mentioned earlier, all spices which we use in Indian food have medicinal value....aroma and flavor of these spices does magic when blended properly. Indian curries are very aromatic and healthy. Today I am sharing a very special kashmiri green dish with you all, named Haak Saag. kashmiri saag is very simple make...this is the way they make it ..

Haak Saag

1 kg - Spinach (palak) or Kashmir Spinach or kaanyi haak or kohlrabi greens or collard greens, cleaned, thick stem removed and leaves left whole,


 3 to 4 cups - water
 1 tsp - salt
 8 - whole Red Chilies /green chilies
1 tsp - asafetida (hing)
1 tbsp - oil
 2 tbsp - Mustard oil

Put a large pot of water on to boil, and add salt, chillies, asafoetida
and oil.
When the water comes to a boil, add the greens and cook for a minute.
Arrange in a dish and pour mustard oil over it.
Serve hot with steamed rice and yogurt.

My version of this recipe , I use 1/2 kg spinach and 1/2 kg haak saag(Kashmiri spinach) to make this ...
Just remove the stem and torn leaves roughly . In a large pan boil 1-2 cups of water

Add salt as per taste , put  asafetida ,one tsp of oil and add greens in it boil it for a minute or till leaves become tender add 1 tsp of  chickpea flour or besan and cook till creamy texture arise. Keep aside .
In a sauce pan heat 1 tbsp mustard oil add 2-4 kashmiri whole red chilli and 4-5 whole garlic pods ( slightly crushed ) put this on prepared haak saag.
actually i like it this way this addition of flour bind it and give creamy texture and enhance taste also you can use ether of them .
Serve hot with roti or rice.

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