Kashmiri · serves 2

Haak

Kashmiri greens boiled with almost nothing. Two ingredients and a lot of confidence.

20 min Easy Vegetarian

Ingredients

  • 600g collard or spinach greens, whole leaves
  • 4 dried red chillies
  • 1/2 tsp hing
  • 1/2 tsp baking soda (optional, for colour)
  • 4 tbsp mustard oil
  • Salt

Method

  1. Keep the leaves whole. Chopping them is not done here.
  2. Heat mustard oil till it smokes, add hing and red chillies.
  3. Greens in with 2 cups water and salt. Do not cover — covering dulls the green.
  4. Boil hard on high for 12 minutes. The leaves should stay bright and the water reduce to a thin broth.
  5. Serve the broth with the greens over rice. That liquid is the point, don't drain it.

Questions people ask about Haak

How long does Haak take?

About 20 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What is the one thing to get right in Haak?

Greens in with 2 cups water and salt. Do not cover — covering dulls the green.

What can I use instead of spinach in Haak?

Use any soft green: methi, amaranth, or chard. All release water, so cook it off before proceeding.

Can I make Haak ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Haak vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

Don't know what to cook? Let it decide →

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