Kashmiri Saag(Sabz Haakh) |Green Collard Recipe: Kashmiri Vegetarian Recipe

 Green collard, known as 'haakh' in Kashmiri. This traditional recipe takes a unique approach by avoiding the use of red chili and incorporating green chillies instead. Known for its simplicity and delightful taste, this dish holds a special place in Kashmiri households.Green collard curry, or "sabz haakh" in Kashmiri cuisine, offers a delightful blend of traditional Kashmiri flavors with a modern twist. This recipe not only encapsulates the essence of Kashmiri cooking but also introduces a unique variation by incorporating garlic and onions. Join us on a culinary journey to create this aromatic dish that combines the goodness of green collard with a medley of spices.

# Ingredients

- 1 kg green collard (saag/haakh)

- Mustard oil

- 1 onion

- 6 to 7 garlic cloves

- 1 tbsp cumin seeds (jeera)

- 4 green chillies

- Salt (to taste)

- A pinch of baking soda

How To Make Saag/Haakh/Green Collard :

Step 1: Prepare the Greens

Start by washing and cleaning 1 kg of green collard thoroughly. Cut the collard into bite-sized pieces, ensuring they are free from any impurities.

Step 2: Temper the Oil

Heat mustard oil in a pan until it reaches the smoking point, allowing the smoke to dissipate. This enhances the flavor of the oil.

Step 3: Saute Onions and Garlic

Add finely chopped onions to the hot oil, using approximately one-fourth of an onion to avoid overpowering the dish. Add 8 to 9 garlic cloves for a delightful twist to the recipe.

 Step 4 : Add Cumin Seeds

Introduce 1 teaspoon of cumin seeds to the pan and sauté the mixture until the onions turn golden brown. Keep the spice level minimal for this recipe.

Step 5 : Prepare the Base

Pour water into the pan to create the curry base. Allow it to come to a boil. Chop 4 green chillies and add them to the boiling water for a vibrant green color, avoiding red chili powder to maintain the distinct flavor of green collard.

 Step 6: Season with Salt and Baking Soda

Season the curry with 1 to 2 teaspoons of salt, adjusting it according to your taste preferences. Add a pinch of baking soda to enhance the green color of the collard.

Step 7: Cook the Greens

Add the cleaned and chopped green collard to the boiling curry. Keep the lid open to maintain the vibrant green color. Allow the water to reduce, and the collard to soften.

Step 8: Final Touch

To keep the green collard curry vibrant, consider placing a wooden spoon in the pan while cooking. Once the collard is soft and the water has reduced, the dish is ready to be served.

This green collard curry recipe is a delightful fusion of traditional Kashmiri flavors with a modern twist. The addition of garlic and onions brings a unique depth to the dish, making it a must-try for those exploring the diverse world of regional Indian cuisine. Enjoy this flavorful and aromatic green collard curry as a wholesome and nutritious addition to your dining table.

Frequently Asked Questions (FAQs) 

Q: Can I use any other oil instead of mustard oil?

A: While mustard oil adds a distinct flavor, you can use other cooking oils like vegetable oil or ghee as alternatives.

 Q: Is green collard the same as spinach?

A: No, green collard is a different leafy green vegetable with a unique taste and texture compared to spinach.

 Q: Can I skip the baking soda in the recipe?

A: Baking soda enhances the green color of the collard, but you can omit it if you prefer a more natural look.

 Q: How long does it take for the collard to soften?

A: It usually takes about 15-20 minutes for the collard to soften once added to the boiling curry.

Q: Can I adjust the spice level according to my preference?

A: Yes, feel free to adjust the spice level by adding more or fewer green chillies based on your taste.

 Q: What makes this recipe a modern twist on traditional Kashmiri flavors?

A: The addition of garlic and onions provides a contemporary twist to the traditional Kashmiri green collard curry