Kashmiri saag is one of the most commonly cooked vegetables in the Kashmiri household. It is an inseparable cuisine for all functions and festivals. The best part about this dish is the minimal cooking time it takes. The leaves look like spinach along with the bulb like shalgam which is green in colour. Kashmiri Haak can be cooked in different styles with lotus stem(nadru haak), or if you like your curry a bit spicy add red chilli powder to make the curry red. But the real Kashmiri Haak doesnt have any onions tomatoes no masala.
Without wasting much more time here we go.!!!!!!.
1. Peel off the skin from the shalgam.Be carefull you dont want to peel off to much of the shalgam.
2. Using a slicer just make medium sized round pieces of the shalgam.
3. Now strip the leaves into half.
4. Be careful while you cut the leaves into half do check for bugs as when kept in stores you may find. check for short white lines on the leaves if you find tear that part off.
5.Wash the slices of the shalgam and the leaves.
6. In a pressure cooker hot some mustard oil. Now rush into putting the vegetables when you cook with mustard oil. let it get hot untill you see smoke oozing out of the oil.Lower the flame and then put the vegetables. If not heated properly the fragrance of raw mustard oil can get into the dish.
7. Cut some 3-4 green red chilllies if you have slit them and put it into the hot oil.
8. A pinch of hing(asafoetida) and then put all the leaves and the slices into the pressure cooker.
9. Now stir the whole leaves and slices so that they all get coated with the oil.
10. Put 2 glasses of water and let it come to boil.
11.Cover the lid and wait upto 4-5 whistles and take out the weight.
12. Boil it for 3-4 minutes and its done.
13. Serve it with some steamed rice.
Tip: To maintain the green colour of the haak a little pinch of meetha soda(Sodium Bicarbonate) is also added.
Kashmiri Haak is seasonal you do not get it for the whole year.
- MANOJ PANDIT
thank for the grt initiative u have taken!!! looking forward for more recepies :)
ReplyDeleteThank you Would try to get the best food to all of you guys.
DeleteThis comment has been removed by the author.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteExcellent! Can you help me cook the same?
ReplyDeleteHey Shatrunjay Just give it a try once Follow the steps as mentioned in the recipe u will be able to cook it nicely. Let me Know if you try it
DeleteYummy.... And it would taste even more better if served with some aalu churuma (fingure chips)
ReplyDeleteYummy.... And it would taste even more better if served with some aalu churuma (fingure chips)
ReplyDeleteyes haak with aloo churma or nadroo churma bliss
DeleteThanks for the tips on how to clean shalgam. Will definitely try making this :D
ReplyDeletePleasure :) let me know how it went
DeleteNever thought we can make such a appetizing dish with shalgam...thank you Panditas Kitchen..!! Definitely need to give it a try!! Please share more recipes of such ignored yet delicious veggies..! Thank you.
ReplyDeleteLooks Delicious *thumbs up* !! Will def try it out.
ReplyDeleteAll the kashmiri dishes are so unhealthy. They actually drink oil as if they are having some soup. I just can't wait laughing when they talk about healthy cooking . As if look who is talking about health and healthy food, those who can't go without the deep fried sabzi even for a single day..
ReplyDelete