Kashmiri Haaq

Kashmiri Haaq by Anand Caterers Pvt. Ltd


  1. Kashmiri Haaq Saag – 1 Kg
  2. Mustard oil – 4 Tablespoons
  3. Salt – 1 tablespoon
  4. Water – 2 glasses.
  5. Whole red mirchi (red chilli) – 5
  6. Hing (asafoetida) – 1 pinch
  7. Meetha soda (sodium bicarbonate) – 2 pinches


Put oil in a pressure cooker and heat it on full flame till it starts smoking. Remove from the flame for 3 minutes. Add two glasses of water, salt, hing and meetha soda to maintain the green colour of the vegetable. As soon as it starts boiling, put the haaq saag leaves and wait till they start boiling vigorously.

Cover the cooker with a lid and cook it upto 6 whistles. Remove the flame and the weight at once, to maintain the green colour of the vegetable. Add the whole chillies and boil upto 3 minutes. Serve it with hot boiled rice.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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