Koshur Haakh – Collard Greens cooked in Kashmiri Style ; A staple Kashmiri dish. 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 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 Roganjosh is the star of the special occasion dishes, Haakh is the star of everyday meals and then the star of special occasion meals.
Haakh – Collard Greens Kashmiri Style
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
- 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
Comments 8
Ansh i tried the color turned out to be pale green in the pressure cooker
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.
Author
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 )
Nothing’s better than good ol’ haakh 🙂 gosh! i miss this wonderful food
Author
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.
Author
🙂 Am glad Sangeeta! Its really good to know that kids ate greens 😀