Kashmiri Haak with Kale – Instant Pot Kale

Haak is a staple food in Kashmiri cuisine. This Kashmiri Haak with Kale – Instant Pot Kale requires minimal ingredients and is very easy to make in an Instant Pot.

Kashmiri’s eat haak with rice and cook them in several variations. For example: Haak aloo (with potatoes), haak nadru (with lotus root), haak with kolarabi, and others.

I typically made haak with collard greens. It is very easy to make. It takes a few minutes and requires minimal ingredients.

My kids love it and literally gulp it down in seconds.

I attempted to make haak with kale and it was a big hit in my family!

What type of kale did I use?

Chou Vert Frise Kale – The curly kind. It needs to be chopped roughly into 3 to 4 inch pieces. I used 1 bunch of organic kale. When chopped it translated into 4 cups tightly packed.

Dried red chili pepper versus serrano peppers?

Kashmiri people use either. I have used green Serrano peppers in the Kashmiri Haak/ Instant Pot Collard Greens and red dried chili pepper in this one as a variation.

How do I make Kashmiri Haak with Kale – Instant Pot Kale in the instant pot?

Firstly, select saute on the instant pot. Next, and add oil and asafoetida.

Also, add water immediately. Moreover, make sure that the oil is not too hot. Once the water starts boiling add in salt, baking soda and dry red chili peppers. Stir well.

Subsequently, add the kale slowly. This step key. The kale needs to be added in batches and stirred and submerged in the hot water. This enables the kale to maintain their green color. When all the leaves are in the water, press cancel immediately.

Further, close the lid and and select manual/high pressure for 3 minutes. When done quick pressure release. Then, open the lid and add a pinch of kashmiri tikki masala (optional). Stir well. It needs to have a little gravy. Finally, transfer into a serving bowl right away. Serve hot over steamed rice.

Kashmiri Haak with Kale – Instant Pot Kale

Shilpa

Super easy to make with a few key ingredients.

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Prep Time 5

Cook Time 12

Total Time 17

Course Main Course

Cuisine Kashmiri, North Indian

Servings 4

Equipment

Instant Pot

Ingredients

3 tbsp oil of choice
1/2 tsp asafoetida (heeng)
1.5 cups water
1 tsp salt
1/4 tsp baking soda (optional) (helps maintain the green color)
2 whole dried red chili peppers
1 bunch kale (the curly kind) Chou Vert Frise Kale (approximately 4 cups tightly squeezed in measuring cup)
1/2 tsp kashmiri tikki masala (optional)

Instructions

Prep

Cut out the stalk edges. Then cut each leaf roughly into 3 to 4 inch pieces. Place the chopped leaves in a colander and rinse well.

Cook

Select sauté on the instant pot and adjust to normal.
Add oil and asafoetida.
Add water immediately. Make sure that the oil is not too hot. Once the water starts boiling add salt, baking soda, and dried red peppers. Stir well.
Add the kale slowly. This step key. The kale needs to be added in batches and stirred and submerged in the hot water. This enables the kale to maintain its green color.
When all the leaves are in the water, press cancel. Close the lid and and select manual/high pressure for 3 minutes.
When done quick pressure release.
Open the lid and add a pinch of kashmiri tikki masala (optional). Stir well.
Transfer into a serving bowl right away.
Serve hot over steamed rice.