Hakh Saag or Collard Greens is a very common Kashmiri dish which finds its place in every Kashmiri house hold and also is part of any celebration despite its humble ingredients and mild spices. Here I demonstrate it how to cook with minimum or no spices and yet so tasty. Only spices added to it are green chilies and salt to taste. Its own taste it so good that you have it once you will love to have it again and again. It goes very well with rice.
Kashmiri Saag Recipe:
Objective: Learn how to make Collard Greens.
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Total time: 25-30 minutes
Cuisine: Indian (Kashmiri)
You can also watch the video here for full recipe
Video: Video showing the detailed Collard Greens recipe
Video duration: 05:25 minutes.
Recipe Specific Ingredients:
Collard: 500 Gms
Asafoetida: 1 pinch
Cumin Seeds: 1 tea spoon
Salt: 1 tsp (as per taste)
Green Chillies: 2-3
Mustard Oil: 2-3 spoons
How to do basic preparation:
Clean and wash the collard greens with fresh water.
How to cook Collard Greens:
Heat some oil (one spoon) in a pressure cooker.
Add a pinch of asafoetida.
Add the collard leaves and keep stirring till water gets dried.
Add 2-3 green chillies.
Add little water depending upon the gravy you want to keep.
Add 1/2 tsp salt and mix well.
Close the lid and wait for the whistle. Cook it for another 7-10 minutes keeping the flame low.
Remove the steam and open the lid.
Shift it to the serving bowl and it is ready to serve.
So simple, easy and quick dish with almost no spices.
Do try it out, and write back how did it turn out in your comments. What is your favourite dish? do tell us abot your choices.
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