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(500 gms) : Haaq ( collard greens)
(3 litre) : Water
(4 teaspoon) : Turmeric Powder
(2 teaspoons) : Ground garlic
(2 teaspoons dissolved in 1 cup of water) : Kashmiri red chilli powder
(to taste) : Salt
(1/2 cup) : Mustard Oil
(1/4 cup chopped) : Onions
(2 teaspoons) : Kashmiri red chilli powder
(1/4 teaspoon) : Dry Ginger Powder
(1 teaspoon) : Asafoetida

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An authentic Kashmiri recipe of Collard greens.. This one is a simple recipe that is loved by all Kashmiri and tourists alike. Adjust the spice level because in Kashmir we love our food to be real spicy.

  • Spicy
  • Vegan



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Wash the greens without stem under running cold water. Keep aside.


Boil the water in a deep pan; add the Kashmiri Haaq, Asafoetida, turmeric powder, garlic, salt, Red chilli water. Mix well. Being the mixture back to the boil again. Cover the pan with a lid and continue to boil until the greens is tender and very little water remains.


For the tempering, heat the oil in a pan. Turn off the flame, add the onions .Turn on the flame saute till golden brown. Remove the pan from the heat and add the red chilli powder and ginger powder. Stir and add this tempering to the cooked Haaq mixture.

Harneet Kaur

Born in Delhi and brought up in Kashmir. Married in Jammu. It all gave me a typical taste of Northern flavours.. Yet with travelling comes growth. Simple and yet tasty recipes is the trick for me

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Til ka dil
Methi Pithori

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Hello.. Its really a unique and authentic recipe of Kashmir.. I like it.

But can u share the picture of collard greens? Because for some people may not know what it is?

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