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

Servings: 4

Course: Main Course

Cuisine: Kashmiri, North Indian

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)

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.