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Instant Pot Collard Greens / Instant Pot Kashmiri Haak / Kashmiri Saag
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Instant Pot Collard Greens / Instant Pot Kashmiri Haak / Kashmiri Saag
Collard greens are known as haak in Kashmiri cuisine. This recipe requires minimal ingredients and is very easy to make in an Instant Pot. Collard greens are a staple food in Kashmiri cuisine. Kashmiri's eat collard greens with rice and cook them in several variations. For example: Haak aloo (collard greens with potatoes), haak nadru (collard greens with lotus root), collard greens with kolarabi, and others.
Collard greens are rich in dietary fiber and vitamins. They are also low in calories, that is another reason to eat them regularly.
How do we make Kashmiri Haak / Collard greens in the Instant Pot?
Its very easy because, Firstly: This recipe requires minimal ingredients. Secondly: This recipe doesn’t use onions or tomatoes. So there is not much chopping and preparation involved. All you need is some water, green chilies, salt, oil, asafoetida, and collard greens.
Collard greens are rich in dietary fiber and vitamins. They are also low in calories, that is another reason to eat them regularly.
How do we make Kashmiri Haak / Collard greens in the Instant Pot?
Its very easy because, Firstly: This recipe requires minimal ingredients. Secondly: This recipe doesn’t use onions or tomatoes. So there is not much chopping and preparation involved. All you need is some water, green chilies, salt, oil, asafoetida, and collard greens.
Servings: 4 people
Ingredients
- 3 tbsp oil of choice
- 1/2 tsp asafoetida
(heeng) - 1 cup water
- 3/4 tsp salt (salt to taste)
- 1/4 tsp baking soda
(optional) - 2 serrano peppers, small slit lengthwise into two halves (green chili pepper)
- 1 bunch chopped collard greens (approximately 3.5 cups tightly squeezed in measuring cup)
- 1/2 tsp kashmiri tikki masala
(optional)
Instructions
Prep
- Chop the collard greens by cutting out the stalk edges. Then cut each leaf into 4 to 5 pieces. Place the chopped leaves in a colander and wash extensively.
- Wash and slit the serrano peppers into two halves lengthwise.
Cook
- Select sauté on the instant pot and adjust to normal.
- Then add oil and asafoetida.
- Then add water immediately. Make sure that the oil is not too hot. Once the water starts boiling add salt, baking soda and serrano peppers. Stir well.
- Add the collard greens slowly. This step key. The collard greens need to be added in batches and stirred and submerged in the hot water. This enables the collard greens to maintain their green color.
- When all the leaves are in the water, press cancel.
- Close the lid and and select manual/high pressure for 2 minutes.
- When done quick pressure release.
- Open the lid and add Kashmiri tikki masala (optional). Stir well.
- Transfer into a serving bowl right away.
Serve
- Serve hot over steamed rice.
Notes
The baking soda is added to maintain the green color of the collard greens.
Kashmiri tikki masala is not easily available in U.S. stores. So if you don’t have it, you can ignore that part.
Traditionally, Kashmiri food was made in mustard oil. However, people these days use oil of their choice.
I am not sure if you have checked out my other Kashmiri tortilla recipe. The rice flour tortilla (roti) known as Tschur Tschot. You can find it here Kashmiri Rice Flour Roti / Tschur Tschut
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