Kashmiri Palak Haak Saag Recipe
A simple and delicious Spinach (Palak) recipe, cooked with garlic cloves and dry red chilies in mustard oil. This Kashmiri Saag is a semi-dry version and goes very well with steamed rice. Keep this dish in a soupy texture, don’t evaporate the water completely from it. This is easy and quick recipe to cook and very popular in all Kashmiri houses. For other Kashmiri food recipes, do check out Kashmiri Munj Haak (Knol Khol) and Kashmiri Dum Aloo.
Prep Time- 10 minutes
Cook Time- 10 minutes
- Spinach- 500 grams
- Garlic cloves- 10
- Dry Red Chilies- 5-6
- Cumin Seeds-1/2 teaspoon
- Red Chili Powder- 1/2 teaspoon
- Fennel Powder- 1/2 teaspoon
- Asafoetida- A pinch
- Mustard Oil- 2 tablespoon
- Salt to taste
How to make Kashmiri Palak Haak Saag Recipe
Step 1: Wash spinach leaves thoroughly in the running water. Discard the thick leaves and chop them roughly. Peel the garlic cloves and keep aside.
Step 2: In a pressure cooker, heat mustard oil till it starts to smoke. Turn the flame to low and add cumin seeds and garlic gloves. Stir till the cloves turn golden brown. Then add dry red chilies and sauté for another 20 seconds.
Step 3: Now add asafoetida, fennel powder and red chili powder. Mix well all the ingredients.
Step 4: Then add the chopped greens and salt. Mix well and stir for 4-5 minutes. Just pour 1/2 cup of water, as spinach will also leave some water. Cover the lid and cook it for two whistles.
Step 5: Turn off the flame and let the pressure release itself. Serve hot with steamed rice or chapatis.