Koshur Haakh – Collard Greens cooked in Kashmiri Style

Share with:



Koshur Haakh - Collard greens cooked in Kashmiri style


Koshur Haakh – Collard Greens cooked in Kashmiri Style ; A staple Kashmiri dish. ย 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.

There is something heavenly about simply cooked green leafy vegetables. It always has a warmth and a nourishing vibe. No wonder then, it is such a well loved dish in the whole vale of Kashmir.


Koshur Haakh – Collard greens cooked in Kashmiri style are best eaten fresh off the stove. They ย need to be a bit crunchy and have a nice texture and mouthfeel to them. Cooking collards is not as tricky as cooking other greens because you have a little bandwidth to not overcook them. You can cook them a little longer without risking overcooking.

Traditionally, In kashmir, it is staple dish. Like pasta. You would eat it every single day and not get tired of it. If Roganjoshย is the star of the special occasion dishes, Haakh is the star of everyday meals and then the star of special occasion meals.


Haakh โ€“ Collard Greens Kashmiri Style


  • 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


  1. Instructions :-
  2. Wash the greens well and set aside to drain
  3. Cut the greens in broad strips
  4. heat oil
  5. Add heeng
  6. add chillies
  7. Add the water and bring it to a boil
  8. Add the greens
  9. stir once or twice
  10. Add salt.
  11. 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]
  12. Eat with rice and some plain yogurt

Share with:

Comments 8

  1. In Kashmir, addition of heeng is unheard and not done by 95% of the population. Garlic is invariably & judiciously used. I will try the above recipe using garlic and Haaq from my kitchen garden in Srinagar, traditionally called Sher e Khas.

    1. Post

      You are talking about the Haakh cooked in Muslim homes. Kashmir was and still is home to Hindus my friend, who cook Haakh with Yanga ( heeng )

    1. Post

      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 ๐Ÿ™‚

      1. 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. ๐Ÿ™‚

        Please please let me know the recipe for monj achaar.

        Many thanks.

    1. Post

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.