#haakh

Kashmiri Tchate Haakh | Kashmiri Saag | Collard Greens Stew

Haakh in Kashmiri is also Collard Greens in English or Saag in Urdu/Hindi, belongs to the Brassica family and is THE MOST favorite vegetable of Kashmiris. No its not an over-statement. Haakh is so synonymous with Kashmiri life style that if someone asks a person if he is doing ok in life, the reply would ALWAYS be "Khewaan Panun Haakh Baati" which roughly translates into "earning enough to have Haakh and bowl of rice  on the dinner table". If any Kashmiri says he doesn't like Haakh then he is not a true Kashmiri. Period.

 Haakh is prepared in various ways in Kashmir, the most common is 'Haakh ti Maaz' (Collard Greens cooked with meat), 'Tchamen ti Haakh' (cooked with Cottage cheese), 'Haakh to Gaadi' (Cooked with Fish), 'Haakh ti thool' (cooked with eggs). The most basic way to cook Kashmiri Haakh is Tchate Haakh (Collard Greens Stew) and is considered the healthiest version. Haakh is also an important part of the Kashmiri royal cuisine Wazwan and is prepared in slightly different way in it. 

 For this video we present the most basic version of preparing haakh commonly called as Tchate Haakh or Collard Green Stew for which very few ingredients are needed. The recipe is very basic and simple but seldom do people get it right. If you cook Haakh regularly at home do let us know in comments if this was worth an effort. At least we tried our best :) Enjoy! 

Recipe:

Ingredients: 

1. Haakh (Collard Greens) - 1 Bunch 

2. Whole Green Chilies - 3-4 

3. Onion- 1 medium -  Sliced finely 

4. Whole dried red chilies - 3-4 

5. Salt - According to taste 

6. Hing (Asafetida ) - 1/2 tsp (Optional) 

7. Garlic Cloves - 3-4 

8. Oil - 3-4 tbsp 

9. Water - 2 cups

Method: 

 1. Cut collard greens (haakh) leaves into half if too big and wash thoroughly in running water and keep aside. 

2. Heat oil in a deep vessel and fry onions until golden brown 

3. Now add water and let it boil 

4. Add haakh and add all the ingredients 

5. Cook uncovered on medium heat until haakh is tender or 1 cup water reduces.

Note: If your haakh is too hard then transfer to a pressure cooker and cook until 2-3 whistles. 

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