May 282008
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Haakh – A staple Kashmiri food. These greens are simply cooked, yet taste heavenly. This can be made with Kohl Rabi greens/Kai lan/ spinach/ collard greens as well. In Kashmir we use the Kohl Rabi greens and Haakh .. something that resembles the Kai Lan greens. The greens are called Haakh and the Dish is called Haakh as well.
Plan:
Haakh – Collard greens in Kashmiri style
Nutrition Information
- Serves: 3-4
- Serving size: 1 C
Recipe type: Main
Prep time:
Cook time:
Total time:
Ingredients
- A bunch of greens [I used collard Greens]
- 1 tsp oil
- a pinch of heeng
- a few green/red chllies
- 1 +1/2 cup of hot water
- Salt as per taste
Instructions
- Wash the greens well and set aside to drain
- Cut the greens in broad strips
- heat oil
- Add heeng
- add chillies
- Add the water and bring it to a boil
- Add the greens
- stir once or twice
- Add salt.
- Let it cook, uncovered for about 7- 10 minutes on med high heat or until the greens are tender. [ You can do this in a pressure cooker. Reduce water to one cup in that case and cook on high heat for 4 minutes]
- Eat with rice and some plain yogurt
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7 Responses to “Haakh – Collard greens , Kashmiri Style”
Comments (5) Pingbacks (2)
Nothing’s better than good ol’ haakh
gosh! i miss this wonderful food
Thankfully I get the monji haakh here (once a blue moon) and also the kai lan which is like haakh. I just made some monji achar
Hi again. how do u make monj achar? and can u use a dehydrator instead of letting them dry in the sun?
I have spent wayyyy too much time on ur website today. and have all sorts of kashmiri food cravings now.
Please please let me know the recipe for monj achaar.
Many thanks.
Absolutely Delicious! It tasted so good and my kids loved it.