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Kashmiri Haak Saag (Collard Greens) Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Kashmiri haak saag

Kashmiri haak saag

What Is Haak Saag?

Today we are going to prepare a Kashmiri dish called haak, also called haak saag. Note that sometimes haak is spelled as haakh.

In Kashmiri, haak means leafy greens, and saag means a dish of leafy greens. Since collard greens is cultivated on a large scale in Kashmir, haak saag traditionally refers to a dish prepared with collard greens.

However, haak saag can be prepared with other leafy greens as well, including mooli ke patte (radish greens), ganth gobi (kohlrabi greens), dandelion greens, beetroot greens, spinach greens, the outer dark green leaves of cabbage, etc. The resulting dish is then named according to the type of greens it is prepared with; for example:

  • Monji haak: kohlrabi greens
  • Mujj haak: radish greens
  • Vopal haak: dandelion greens

Cook Time

Prep timeCook timeReady inYields

5 min

40 min

45 min

3 to 4 servings


  • 250 grams haak (collard greens)
  • 1/4 cup sarson ka tel (mustard oil) or other oil, heated until it smokes and then cooled completely
  • 1/4 teaspoon heeng (asafoetida powder)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon baking soda
  • 2 dry red chillies
  • 1 fresh green chilli
  • 1 litre water


  1. Wash the haak and cut off the tough stems that are jutting out.
  2. Add water to a pressure cooker and keep on medium-high heat. Let it come to a boil.
  3. Add in the mustard oil, heeng, salt, baking soda, dry red chillies and green chilli. Stir well.
  4. Add in the haak and mix well. Reduce the heat to low-medium. Keep stirring and pushing the leaves into the water to keep them submerged until they turn soft and remain submerged in the water on their own.
  5. Close the pressure cooker and raise the heat to medium. Give 4 whistles; then put off the heat.
  6. Open the pressure cooker when the pressure subsides. The delicious haak saag is ready. If you prefer a thicker gravy, heat it for some more time.
  7. Serve the haak saag with boiled or steamed rice or roti.

© 2022 Rajan Singh Jolly