Kashmiri Saag (Collard Greens) Hakh

Image showing Collard Greens (Saag)

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. It is power packed with Health Benefits and nutrients for our body and contains good iber. 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

Servings: 5-6

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.

Collard Greens (Kashmiri Hakh)


Recipe Specific Ingredients:

Collard: 500 Gms

Spice Ingredients:

Asafoetida: 1 pinch

Cumin Seeds: 1 tea spoon

Basic Ingedients:

Salt: 1 tsp (as per taste)

Green Chillies: 2-3

Mustard Oil: 2-3 spoons

Image showing Fresh Collard Greens
Image showing Collard Greens being cooked in Cooker

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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About Sanjay Pandita 117 Articles
Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions. You may also contact him for Web Development, SEO and Writing projects.

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