How to cook Haak Saag?

Haak sag this is a dish made of greens in Kashmir, this is a complete game of ingredients, details in the process of making and the perfect timing to cook it to the taste. Even a slight variation of any of the 3 can ruin this difficult to cook the dish. Wash the green leafy vegetables, discard the stems and chop the leaves finely. In a heavy-bottom kadhai, heat oil till it reaches the smoking point over medium heat. Add cumin seeds and allow them to crackle, then add whole garlic cloves and fry until golden brown. Next, add dried whole red chilies and fry for another 10–20 secs. Now very carefully, add 1 cup of water (caution is needed as adding water will splatter the oil). Immediately cover the pan with a lid. Bring the water to boil and simmer for 5–10 mins. Add chopped green vegetables, spices and salt. Stir to combine and simmer for another 8–10 mins. Once the vegetables are cooked through and the water has almost dried up, turn off the heat. The wholesome and piping hot Kashmiri saag can now be served with a side dish and chapatti or rice.

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