Ingredients
Haaq saag – 2 kg
Hot water – 500ml
Mustard oil – 6 tablespoon
Garlic , sliced – 10 g
Kashmiri red chillies ( whole ) – 10
Black cardamom – 1 tablespoon
Black pepper – 4
Pran ( Kashmiri onion paste ) – 3 tablespoon
Salt – to taste
Pran ( Kashmiri onion paste )
To make pran,take roughly 450 g of small red onions ( the smaller the better ) and thinly slice them. Sprinkle salt and let sit for 3- 4 minutes to draw out the water. Squeeze out the extra water with your hands, and then fry the onions in 4 tablespoon oil till they turn a light golden brown. Remove from the pan and place on the sheets of kitchen paper to remove excess oil. Once cool, give the onions a quick blend in a food processor or grind with a pestle to get a thick, dark golden – brown paste.
Method of preparing Haaq saag
1.Clean the collard greens and then pluck the leaves. Shred the leaves but not too small.
2. Blanch the greens in the hot water and strain. Reserve the stock in a bowl.
3. Heat mustard oil in a heavy –bottomed saucepan.
4. Add sliced garlic, whole red chillies, black cardamom and black pepper. Stir continuously, ensuring the mixture doesn’t brown.
5. Add the blanched greens and the stock to the mixture, and season with salt. Cover with a lid.
6. Cook on low heat, stirring continuously for about 30 minutes. Serve hot with steamed rice
