Kashmiri Anda Haak Saag
PakistaniPakistani RecipesDesi eggsEasy
Kashmiri haak saag — tender collard greens cooked with mustard oil and green chillies, finished with boiled eggs. A light, everyday Kashmiri home dish.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 4 boiled eggs, halved
- 500 g haak (collard greens), washed and chopped
- 2 tbsp mustard oil
- 2 green chillies, slit
- 1 tsp salt
- 1/2 tsp asafoetida (hing)
- 1 cup water
- 1 tsp red chilli powder (optional)
Method
- Heat mustard oil until it just begins to smoke, then lower the heat.
- Add asafoetida and green chillies; fry for 30 seconds.
- Add the chopped haak and salt; stir well.
- Add the water, cover and cook on medium heat for 12 to 15 minutes until the greens are tender.
- Add red chilli powder if using and stir.
- Place the halved boiled eggs on top of the greens.
- Cover and steam for 2 minutes so the eggs warm through.
- Serve hot with boiled rice.
Nutrition — estimated per serving
Calories (estimate)180 kcal
Protein (estimate)10 g
Fat (estimate)10 g
Carbs (estimate)13 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the greens until fully tender and serve hot. Allergen: egg. Substitute spinach or mustard leaves (sarson) for haak if it is not available. Heat mustard oil well first to remove its sharp raw taste. Nutrition values are estimates.