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Kashmiri Saag

  • Duration: 30 minutes
  • Serves: 6 people
  • Spice Level: Low

Authenticity Slice

Traditional Kashmiri saag is a semi-dry preparation made from a variety of leafy veggies. While cooking, make sure not to let the water evaporate completely from the dish.

Trivia Tadka

Did you know that the main ingredient in Kashmiri saag, i.e., karam haak is only available in the Valley? Kashmiris combine a variety of green vegetables to make Kashmiri saag but karam haak is a must-include ingredient.


  • Spinach (palak), finely chopped (1 bunch)
  • Collard green (karam haak), finely chopped (1 bunch)
  • Mustard leaves (sarson), finely chopped (1 bunch)
  • Garlic (lehsun) cloves (10–12)
  • Mustard (sarson) oil (2 tbsp)
  • Kashmiri dry red chili (lal mirch) (2–3)
  • Asafoetida (hing) (1 tsp)
  • Cumin seeds (jeera) (1 tsp)
  • Fennel powder (saunth) (1 tsp)
  • Salt ( to taste)
  • MTR Lal Mirch/Red Chilli Powder (½ tsp)
  • Water (1 cup)


  • Wash the green leafy vegetables, discard the stems and chop the leaves finely.
  • In a heavy-bottom kadhai, heat oil till it reaches the smoking point over medium heat.
  • Add cumin seeds and allow them to crackle, then add whole garlic cloves and fry till golden brown. Next, add dried whole red chillies and fry for another 10–20 secs.
  • Now very carefully, add 1 cup of water (caution is needed as adding water will splatter the oil). Immediately cover the pan with a lid. Bring the water to boil and simmer for 5–10 mins.
  • Add chopped green vegetables, spices and salt. Stir to combine and simmer for another 8–10 mins.
  • Once the vegetables are cooked through and the water has almost dried up, turn off the heat.
  • The wholesome and piping hot Kashmiri saag can now be served with a side dish and chapatti or rice.

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