Haakh is eaten by many Kashmiris as a fundamental dish, served merely with rice or flatbreads. Nevertheless, others will eat it as a facet dish, alongside meat. The recipe, tailored from British Indian chef Romy Gill’s cookbook, On The Himalayan Path: Recipes and Tales from Kashmir to Ladakh, is so easy but so scrumptious. The greens utilized in Kashmir are totally different to the varieties discovered elsewhere, so your greens may take much less water, and fewer time to cook dinner. Gill recommends utilizing lengthy spinach leaves, reasonably than quicker-cooking child spinach.
Haakh (Kashmiri-Type Spinach)
Chef Romy Gill’s easy, brothy greens.
Yield: serves 3
- 3 tbsp. mustard oil
- 4 dried complete pink kashmiri chiles
- ½ tsp. asafoetida powder
- 1 lb. 10 oz. spinach, picked and washed
- 1 tsp. kosher salt
- 1 tsp. turmeric powder
- Steamed basmati rice or flatbread, for serving
- To a big, heavy-bottomed pot set over medium warmth, add the mustard oil. As soon as sizzling and shimmering, add the chiles and asafoetida, and cook dinner, stirring regularly, till aromatic, about 1 minute. Add the spinach in batches, stirring sometimes, till the greens have wilted sufficient that all of them match within the pot. Stir within the salt, turmeric, and 1 cup of heat water, and cook dinner till the spinach has absolutely wilted and the water has come to a boil. Cowl the pot and cook dinner, till the spinach is tender and about half of the water stays, about 5 minutes. Take away from the warmth, ladle the greens and their cooking liquid right into a bowl, and serve heat, with rice or flatbread on the facet.