Ingredients
Equipment
Method
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.
- Rinse and peel the lotus stem well. Chop them into round pieces. I typically soak them in water for 5 minutes after they are chopped to clean them well.
- Make a small slit in each serrano pepper but keep them intact, whole.
Cook
- Select sauté on the instant pot and add oil.
- When the oil is hot add asafoetida, whole dried chili pepper and sauté for about 30 seconds.
- Add water, and salt. Let the water boil. At this point you can add baking soda. (Adding baking soda is totally optional. However, some people add it to maintain the green color of the haak). Then add in the collard greens, slowly. This step is key. The collard greens need to be added in batches and stirred and submerged in the hot water. You can use a large spoon to press them down under the boiling water. This enables the collard greens to maintain their green color. When all the leaves are in the water, then add in the chopped lotus stems.
- Add in 3 slit serrano peppers and stir well. Close the lid and select manual/high pressure for 3 minutes. When done quick pressure release. Open the lid and add the Kashmiri tikki masala (optional). Stir well. Transfer into a serving bowl right away. Serve hot over steamed rice.
Notes
- The baking soda is added to maintain the green color of the collard greens. This step is totally optional. I don't add it on a regular basis.
- 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.