Kashmiri Haak Saag

Kashmiri Haak Saag is a traditional dish made with collard greens or spinach, cooked in a yogurt-based sauce. The dish is flavorful and nutritious, and can be served with rice or roti.

Kashmiri Haak Saag is a dish that has been enjoyed in the Kashmir region of India for centuries. The dish is believed to have originated in the 14th century, when it was served to the Mughal emperor Jahangir. Jahangir was so impressed by the dish that he ordered it to be served at all of his court functions. Kashmiri Haak Saag quickly became a popular dish throughout the Mughal Empire, and it is still enjoyed today by people all over the world.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 bunch haak (collard greens or spinach)
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 cup plain yogurt
• Salt to taste

Instructions

1. Wash the haak leaves and chop them finely.
2. Heat the oil in a large pot over medium heat.
3. Add the onion and cook until softened.
4. Add the ginger-garlic paste, cumin, coriander, turmeric, and red chili powder, and cook for 1 minute.
5. Add the haak leaves and cook until wilted.
6. Stir in the yogurt and simmer for 15 minutes, or until the saag has thickened.
7. Season with salt to taste.
8. Serve hot with rice or roti.

Why It Works

• The use of collard greens or spinach provides a good base for the dish.
• The yogurt-based sauce adds a rich and creamy flavor.
• The spices used in the dish, such as cumin, coriander, turmeric, and red chili powder, add a depth of flavor.