Haak is a simple spinach dish popular among Kashmiri Pandits
Serves: 4 portions
INGREDIENTS
· Haak (Kashmiri Saag) 500gms
· Mustard Oil 50gms
· Hing 1gm
· Red Chili Powder 5gms
· Green Chili Chopped 5gms
· Sugar 5gms
· Saunf 5gms
· Methi Dana 2gms
· Coriander Powder 10gms
· Suchh Bari 10gms
· Sonth 2gms
· Turmeric Powder 2gms
· Ginger Paste 20gms
METHOD
1. Heat the oil. Add heeng and all the masalas to it.
2. Then add the haak and 400 ml water.
3. Simmer for 20 minutes. When the haak has turned soft, add sugar. Remove the pan from the stove after a few minutes.
If you make my Haak, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!
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