Swiss Chard Curry – Instant Pot Kashmiri Haak
Looking for an uncomplicated way to get a variety of greens in your diet? Try this Swiss Chard Curry – Instant Pot Kashmiri Haak recipe.
- 3 tbsp oil of choice
- 1/2 tsp asafoetida (heeng)
- 3/4 tsp salt
- 2 whole dried red chili peppers
- 1 cup water
- 1/4 tsp baking soda (optional, helps maintain the green color)
- 1 bunch swiss chard (approximately 3 to 3 and 1/4 cups tightly squeezed in measuring cup)
- 1 serrano pepper, small whole (hari mirch)
Strip the leaves randomly by hand into 4 to 5-inch pieces each, or you can use scissors to cut them. Discard most of the long stems, just keep about one or 2. Then, rinse the leaves well in a colander filled with water a couple of times. Drain all the excess water. I used 1 bunch of red swiss chard for this recipe (roughly 6 ounces when chopped, 3 to 3 and 1/4 cups tightly squeezed in a measuring cup).
Select sauté on the Instant Pot. Next, and add oil, asafoetida, and whole dried red chili peppers.
Add water immediately. Once the water starts boiling add in salt, baking soda. Stir well.
Add swiss chard slowly. This step key. The chard needs to be added in batches and stirred and submerged in the hot water. This enables the chard to maintain their green color. When all the leaves are in the water, press cancel immediately.
Close the lid and select manual/high pressure for 3 minutes. When done quick release the pressure. Then, open the lid and add serrano pepper. Stir well. This dish needs to be soupy. Transfer the cooked haak into a serving bowl right away. Serve hot over steamed rice.
- I have eliminated Kashmiri tikki masala in this recipe. It is typically added in the end. However, It is hard to find n the U.S. If you have it you can add a pinch once you open the lid.
- Baking powder is optional. It maintains the green color of the leaves. However, please feel free to eliminate it if you want to.