Haak ka saag | How to make Haak ka saag

By Bindiya Sharma  |  18th Feb 2016  |  
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  • Haak ka saag, How to make Haak ka saag
Haak ka saagby Bindiya Sharma
  • Prep Time

    10

    mins
  • Cook Time

    5

    mins
  • Serves

    4

    People

29

0





About Haak ka saag Recipe

Essentially just lightly braised greens, Kashmiris love their greens… and a complete meal would ideally be a dish of meat, a dish of greens and freshly boiled rice!.I always like to do this at the last minute just before the dinner table is laid, so that the greens are at their freshest and most flavourful.

Haak ka saag is an authentic dish which is perfect to serve on all occasions. The Haak ka saag is delicious and has an amazing aroma. Haak ka saag by Bindiya Sharma will help you to prepare the perfect Haak ka saag in your kitchen at home. Haak ka saag needs 10 minutes for the preparation and 5 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Haak ka saag. This makes it easy to learn how to make the delicious Haak ka saag. In case you have any questions on how to make the Haak ka saag you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Bindiya Sharma. Haak ka saag will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Haak ka saag

Ingredients to make Haak ka saag

  • 1 kg Kashmiri Haak Saag/Spinach greens/kohlrabi greens/collard/kale
  • 2 tbsp of mustard oil.
  • Salt to taste(keep a light hand)
  • 4 whole red chillies(red chilli).
  • 1 pinch of hing (asafoetida).
  • 2 pinches of meetha soda (sodium bicarbonate)
  • 1 tsp kashmiri garam masala or ½ tsp veri masala
  • can add 1 minced green chilli/ ½ tsp chilli flakes if you like it hot.

How to make Haak ka saag

  1. Wash the leaves of whichever greens you are using.
  2. Leave the leaves whole, snip off stems. Tender stems can however be included.
  3. Heat oil in a large kadhai or wok till smoky, switch off to bring down temp.
  4. Add in the whole red chillies, the hing, soda and stir for a second. Next add in the greens, it should sizzle up. Immediately Cover and let the leaves wilt for a minute.
  5. Uncover and stir, now season lightly with salt and add the chillies/ flakes if desired, add more water to keep leaves immersed.Do not overcook.
  6. Sprinkle the garam masala/ veri masala when just about done. Stir and serve.

My Tip:

In case you do not have kashmiri masala, simply add some ground saunf and dried ginger powder.

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