Haakh / Saag / Collard Green:

Serving size: 3-4 people


  • 1 lb.or ½ kg haakh/collard green;
  • Salt to taste,
  • 2 whole green chilies or red dry chilies;
  • Pinch of heeng/asafetida;
  • Pinch of baking powder/soda/full;
  • 3 tbsp. of oil;
  • 2 cups of water,
  • Kashmiri masala/vari if available..


  • Clean haakh/ collard green by checking for any white lines on leaves or any bugs;
  • Make sure to wash haakh two times in water-filled sink to get rid of any sand or dirt. Salt may be added to water in the sink to kill any bugs attached to the leaves of haakh.
  • Put 2-3 tablespoons of oil in pressure cooker.
  • Add heeng/asafetida
  • Add 2 cups of water and boil.
  • Now add haakh and stir well.
  • Add salt to taste, green or red whole chilies.( Dry whole chilies can be also used, if green chilies are not available.)
  • Add pinch of baking powder to haakh.
  • Boil till haakh is completely dipped in water.
  • Pressure cook haakh for 3-4 whistles
  • Turn off the stove.
  • Open the lid immediately to retain green color; or else, it will change its color.
  • Add pinch of var. (If available)
  • Serve with white rice and green marchwangan chetni/chili relish.

Note: Pressure in cooker should be released slowly by lifting weight with ladle or by cooling pressure under running water. If cooking in a pan cook until haakh is tender.