Easy Bok Choy Soup – Instant Pot Kashmiri Haak

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This simple yet delicious recipe for Easy Bok Choy Soup – Instant Pot Kashmiri Haak features mainly 3 ingredients. Bok Choy, Asafoetida, and serrano peppers. This can be prepared fairly quick and tastes simply delish. 

Easy Bok Choy Soup - Instant Pot Kashmiri Haak
Kashmiri Haak

What is this Easy Bok Choy Soup – Instant Pot Kashmiri Haak?

So this is a traditional Kashmiri Pandit Recipe made with Collard Greens. While I was visiting India, my mom mentioned that Haak can be made with Bok Choy. So I attempted this as quick weeknight dinner recipe.

Kashmiri Pandit’s eat haak in a variety of ways. Moreover, it is often combined with potatoes, paneer, lotus stem or just plain. While some people add serrano peppers, others add whole dried red chili peppers, or both, and cook it in a variety of ways. It is typically eaten with white rice.

Prep the Bok Choy –


First, using a sharp knife trim the thick stem. Discard the bottom. Keep the leaves and about 1/2 to 1 inch of the stem.

Second, pull off and discard any outside leaves that are discolored. Third, chop each leaf coarsely to large 6 to 7 inch pieces each either using a knife or a scissor. 

Further,  swish the leaves around in large bowl full of cold water. Furthermore, gently rub the leaves together to remove any dirt. Drain the water from the bok choy using a colander and set aside.

Serrano peppers – Slit the serrano peppers, but keep them intact.

Cook –

First, when ready to cook, select sauté on the  Instant Pot and adjust to normal. Second, add oil to the pot. Third add in 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 serrano peppers. Stir well.

Subsequently, add the Bok Choy slowly. This step key. The Bok Choy needs to be added in batches and stirred and submerged in the hot water. This enables the Bok Choy to maintain its 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 be a little soupy.  Finally, transfer into a serving bowl right away. Serve hot over steamed rice or enjoy as is.

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Try some of our other recipes

Green Pumpkin Curry

Coconut Green Beans

Black Pepper Potatoes

Spicy Peanut Potatoes

Boiled Peanut Veg Raita – Instant Pot Peanut Condiment

Easy Spicy Peanut Masala

Also try some of our  Instant Pot  recipes.

Easy Bok Choy Soup – Instant Pot Kashmiri Haak

Shilpa
This simple yet delicious recipe for Easy Bok Choy Soup – Instant Pot Kashmiri Haak features mainly 3 ingredients. Bok Choy, Asafoetida, and serrano peppers. This can be prepared fairly quick and tastes simply delish. 
Prep Time 2 mins
Cook Time 7 mins
Total Time 9 mins
Course Side Dish
Cuisine India, Indian, Kashmiri
Servings 4

Ingredients
  

  • 1 bunch bok choy (2.9 pounds) (6 cups of leaves packed)
  • 4 tbsp mustard oil or vegetable oil
  • 1/2 tsp asafoetida  
  • 2 and 1/4 cups water
  • 1 and 1/4 tsp salt
  • 1/4 tsp baking soda (optional) helps retain green color
  • 3 serrano peppers
  • 1/4 tsp kashmiri tikki masala   (optional)

Instructions
 

Prep

  • Using a sharp knife trim the thick stem. Discard the bottom. Keep the leaves and about 1/2 to 1 inch of the stem.
  • Pull off and discard any outside leaves that are discolored. Chop each leaf coarsely to large 6 to 7 inch pieces each either using a knife or a scissor. 
  • Swish the leaves around in large bowl full of cold water. Gently rub the leaves together to remove any dirt. Drain the water from the bok choy using a colander and set aside.
  • Slit the serrano peppers, but keep them intact.

Cook

  • Select sauté on the instant pot and adjust to normal.
  • Add oil to the pot. Add in asafoetida. Also, add water immediately. Once the water starts boiling add in salt, baking soda and serrano peppers. Stir well.
  • Add the Bok Choy slowly. The Bok Choy needs to be added in batches and stirred and submerged in the hot water. This enables the Bok Choy to maintain its green color. When all the leaves are in the water, press cancel immediately.
  • 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. It needs to be a little soupy.  Finally, transfer into a serving bowl right away. Serve hot over steamed rice or enjoy as is.
Keyword 4 ingredient recipe, Bok Choy Soup, easy bok choy recipe, Easy Bok Choy Soup, haak kashmiri, Instant Pot Kashmiri Haak, Kashmiri Haak, Kashmiri Pandit recipe, Koshur Haak
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