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Home-cooked Recipes

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HAAKH

Nothing expresses comfort food as aptly for a Kashmiri as Monj Haakh or a simple stew of kohl rabi (gaanth gobi) & Kashmiri collard greens. The only addition to the vegetables is 'heeng', green chillies & a dash of Kashmiri 'ver masala'. A perfect accompaniment to a heavy non-vegetarian meal or a soul soothing meal in itself with a plateful of steamed rice & a bowlful of curd.
Recipe
  • Wash and cut the leaves & keep it on a plate : 500gms
  • Heat oil in a pan : 1½ tablespoon
  • Sauté Asafoetida (Heeng) powder in the oil : ½ tablespoon
  • Roast 2 kashmiri red chillies in the pan
  • Pour  water in the pan : 2 glasses
  • Add 1 spoon salt (Namak) & bring the water to a boil
  • Put the haakh leaves in the boiling water & let it settle to the bottom of the pan
  • Boil for a while
  • To maintain the color of the leaves, add a pinch of baking soda
  • Put the lid on the cooker & cook it for  whistles
  • Garnish it with 2 green chillies (split in half)  &  var masala : ½ teaspoon
Ingredients
  • Oil
  • Water
  • Haakh (Kashmiri spinach)
  • Green chillies (Hari Mirch)
  • Red Chiilies (Laal Mirch)
  • Var masala (Tikki Masala)
  • Asafoetida (Heeng)
  • Salt (Namak)
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