Haaq

Collard greens or haak are leafy vegetables Kashmiris eat everyday, when available. Maintaining the integrity of leafy greens, haak is a unique saag.Deceptively simple dish, it is very easily overcooked and requires close attention to the amount of heat applied at all times. Cooked with just a handful of ingredients, each component’s effect on the end product is extremely profound, i.e. the slightest discrepancy will affect the flavour & texture of haaq. Getting haaq right is an experiential process through trial and error, so the more you cook, the better it gets (also more to eat).

Prep Time: 30 minutes

Caters To: Two gobblers

Challenge Level: Intermediate

From The Pantry:

• 500 grams haaq
• 3 tablespoons mustard oil
• 1½ teaspoon salt
• 1 teaspoon red chilli powder
• 2 red chillies
• ½ teaspoon turmeric powder

Cook Away:

1. In a wok, add mustard oil and heat till fumes arise. Lower heat to simmer.
2. Add haaq leaves, whole. Do not stir or flip. Cover with a lid for 5 minutes and allow to cook.
3. Check after 4 minutes to see if the leaves have shrivelled and the oil is indiscernible from the saag.
4. Once the leaves have shrivelled, add salt, red chilli powder, red chillies and stir. Haaq has its own salty flavour, so use salt judiciously. Ensure the flame is at low to prevent the haaq leaves from turning black and being overcooked.
5. Once the red chillies are fried and the saag has started to bubble, add the turmeric powder and stir.
6. Cover and leave for 2 minutes.

Haaq is now ready to be enjoyed with steamed rice.

Featured Image Courtesy: indianfoodfreak.com