Haak Saag Recipe

Cooking Directions

• STEP 1.Wash the haak leaves thoroughly and chop them.
• STEP 2.Heat mustard oil in a pan and add fennel seeds, ginger, garlic, and asafoetida.
• STEP 3.Add the chopped haak leaves and cook until wilted.
• STEP 4.Season with salt and cook for a few more minutes.
• STEP 5.In a separate pan, heat mustard oil and add dried red chilies for tempering.
• STEP 6.Pour the tempering over the cooked haak saag and mix well.
• STEP 7.Serve hot with rice or roti.

Cooking Tips

• Make sure to wash the haak leaves properly to remove any dirt or impurities.
• You can adjust the spice level by adding more or less dried red chilies.
• If you can't find haak leaves, you can substitute with spinach or other leafy greens.

Storage and Serving

• Haak saag is best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on a stovetop or in a microwave before serving.