Haak Saag is a simple and nutritious traditional Kashmiri dish made with fresh collard greens or Kashmiri haak leaves. Lightly seasoned with mustard oil, dried red chilies, and basic spices, it highlights the natural flavor of leafy greens and is a staple in Kashmiri households.
Wash the haak leaves thoroughly and chop them into large pieces.
Heat mustard oil in a deep pan until hot.
Add cumin seeds, dried red chilies, and a pinch of asafoetida. Sauté for a few seconds.
Add the chopped greens and stir gently to coat them with the oil and spices.
Pour in the water and add salt to taste.
Cover and cook on medium heat for 15–20 minutes until the greens are soft and tender.
Serve hot with steamed rice for a traditional Kashmiri meal.
500g fresh haak leaves or collard greens
2 tbsp mustard oil
2 dried red chilies
1 tsp cumin seeds
2 cups water
Salt to taste
A pinch of asafoetida (hing)
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