Authentic Kashmiri Haak Saag Recipe How To Cook Collard Greens
AUTHENTIC KASHMIRI HAAK SAAG RECIPE | HOW TO COOK COLLARD GREENS
Authentic Kashmiri Haak saag recipe made in a typical kashmiri style using no elaborate ingredients.
Provided by blessmyfoodbypayal
Categories Main Course Side Dish
Number Of Ingredients 6
Steps:
- wash haak saag very well, as elaborated in the beginning of this post.
- Separate the green leaves from the stems. Don't chop the leaves as they are traditionally cooked leaving them big.
- Take mustard oil in a wide pan/kadai and let oil smoke first.
- The oil must have become extremely hot. Off the heat so that the temperature of oil comes down a bit. Otherwise what you are going to add next will burn immediately.
- Add asafoetida and green chillies.
- Now add haak saag, salt and water.
- Let saag cook on moderate heat. Do note that don't cover the pan/kadai with a lid.
- Keep stirring at intervals. As there's much water in pan, so you really don't need to stir it quite often.
- After 30-35 minutes, when the haak saag turns soft and tender enough to eat, off the heat.
- Haak saag is ready.
- Serve hot.
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