Entree: India – Kashmir – Kashmiri Haak (Simple slow-cooked Kashmiri leafy greens braised with warming spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 1 lb (450 g) haak or collard/mustard greens, washed and coarsely chopped
- 3 tbsp (45 ml) mustard oil
- 1/8 tsp (0.5 g) asafoetida (hing)
- 1 tsp (2 g) fennel seeds, lightly crushed
- 1/2 tsp (1 g) turmeric powder
- 1/2 tsp (1 g) Kashmiri red chili powder or mild paprika
- 1/4 tsp (1 g) dry ginger powder (sonth)
- 1 to 1 1/2 tsp (5 to 8 g) salt, to taste
- 2 to 3 tbsp (30 to 45 ml) water, as needed while cooking
- 1 tbsp (15 g) ghee or additional mustard oil, optional for finishing

Instructions

1. Heat the mustard oil in a heavy-bottomed pan over medium heat until it is hot but not smoking. Add the crushed fennel seeds and immediately stir in the asafoetida, turmeric, red chili powder, and dry ginger powder to bloom the spices for 10–15 seconds. Add the chopped haak, sprinkle the salt, toss thoroughly to coat with the spice mixture, add 2 tablespoons (30 ml) water, cover, and reduce heat to low. Steam and braise, stirring gently every 6–8 minutes and adding a little more water if necessary, until the greens are fully tender, about 20–30 minutes depending on the leaves.
2. Taste and adjust seasoning, then finish by stirring in ghee or a drizzle of mustard oil if using for extra gloss and flavor. Serve hot with steamed rice or warm flatbread, making sure some of the spiced cooking liquid accompanies the greens.