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- Duration: 30 minutes
- Serves: 6 people
Spice Level: Low
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.
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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.