Kashmiri Haak (Mustard Greens) Curry
Kashmiri Haak is a comforting and traditional curry made from mustard greens, flavored with minimal spices to highlight the greens' natural flavor. This simple yet aromatic dish is a staple in Kashmiri households, best served with steamed rice or traditional flatbreads.
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Ingredients
- 400 gramsmustard greens (haak)
washed and chopped
- 3 tablespoonsmustard oil
- 1 pinchasafoetida (hing)
- 2 wholedry red chilies
- 1 teaspooncumin seeds
- 1 teaspoonfennel seeds
lightly crushed
- 1 teaspoonsalt
adjust to taste
- 2 cupswater
Instructions
Wash the mustard greens thoroughly under running water to remove any dirt. Chop the greens coarsely and set aside.
Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it starts to smoke slightly, then reduce the heat to medium-low.
Add asafoetida, cumin seeds, fennel seeds, and dry red chilies to the hot oil. Stir fry for about 30 seconds until aromatic.
Add the chopped mustard greens to the pan and stir well to coat the leaves with the tempered spices.
Add salt and water, then bring to a gentle boil. Once boiling, reduce the heat to low, cover the pan with a lid, and simmer for 25-30 minutes, stirring occasionally.
Check the greens for tenderness; they should be soft but not mushy and the water should reduce to form a thick curry consistency. Adjust salt if necessary.
Turn off the heat and let the curry sit covered for 5 minutes before serving to allow the flavors to meld.
