Name: Haak Saag
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 500 g Haak (Also known as collard greens. Use fresh, tender leaves.); 3 tbsp Mustard Oil (Essential for the authentic pungent flavor.); 0.5 tsp Hing (Also known as asafoetida.); 4 whole Dried Kashmiri Red Chilies (Broken into halves. Adjust quantity for spice level.); 2 cup Water (Adjust for a soupier or drier consistency.); 1 tsp Salt (Adjust to taste.); 0.25 tsp Baking Soda (A small pinch helps retain the green color.); 0.5 tsp Sonth (Optional, for a subtle warmth. Also known as dried ginger powder.)

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Kashmiri Ande ki Yakhni with Kesar Pulao and Haak Saag - Nutrition Info & Recipe