For Kashmiris living in the UAE and across the Gulf, the longing for a taste of home is a familiar feeling. Among the most missed flavors is the beloved Kashmiri Haakh, a simple yet comforting dish that’s a staple in every Kashmiri household. This article is dedicated to all the Kashmiris in the Gulf who crave this nutritious delicacy and want to recreate it in their kitchens abroad.
Finding Haakh in the UAE
Before we dive into the recipe, let’s address the most pressing question: Where can you find haakh in the UAE? While authentic Kashmiri haakh might be challenging to come by, there are excellent alternatives readily available:
- Kale: Available in most supermarkets across the UAE, kale is the closest substitute for Kashmiri haakh in terms of texture and nutritional profile. Viva Supermarket, in particular, offers kale at reasonable prices.
- Collard Greens: Another great alternative, collard greens can be found in larger supermarkets and some specialty stores.
- Bok Choy: While different in appearance, bok choy can mimic the tender texture of haakh when cooked properly.
For those seeking an authentic taste, some specialty Indian grocery stores in Dubai and Abu Dhabi occasionally stock imported Kashmiri haakh, especially during winter months. Keep an eye out for frozen options as well.
Now that we’ve covered where to find your greens, let’s explore how to transform them into a delicious plate of Kashmiri Haakh that will transport you back to the valleys of Kashmir.
What is Kashmiri Haakh?
Haakh, also known as Kashmiri Saag, is a traditional dish made primarily from leafy greens. In Kashmir, it’s prepared using a specific variety of collard greens native to the region. The beauty of this dish lies in its simplicity – with just a few ingredients, it captures the essence of Kashmiri home cooking.
The Nutritional Powerhouse
Whether you use authentic haakh or its substitutes like kale, this dish is incredibly nutritious. It’s packed with vitamins A, K, and C, as well as antioxidants and fiber. This makes Haakh not only a taste of home but also a healthy choice that supports overall well-being.
Ingredients You’ll Need
To prepare this delightful dish, gather the following ingredients:
- 500 grams Green Kale, Collard Greens, or Bok Choy (washed and chopped)
- 6-7 garlic cloves (chopped or whole)
- 1 medium-sized onion (sliced)
- 1-2 green chilies (for garnish)
- 1 tablespoon oil
- 1 teaspoon red chili powder
- 1 teaspoon ginger-garlic paste
- 1.5 cups water
- Salt to taste
Step-by-Step Cooking Instructions
- Begin by heating 1 tablespoon of oil in a large pan over medium heat.
- Add the garlic cloves to the hot oil. You can use them whole for a milder flavor or chop them for a more intense garlic taste. Sauté for about 30 seconds until fragrant.
- Introduce the sliced onion to the pan. Fry until it turns translucent and slightly golden, which should take about 3-4 minutes.
- Now, it’s time to add the star of the dish – the washed and chopped greens. Stir-fry for approximately 5 minutes. You’ll notice the leaves starting to wilt and soften.
- Sprinkle in the red chili powder and ginger-garlic paste. These spices will infuse the dish with warmth and depth. Add salt according to your taste preferences.
- Pour in 1.5 cups of water. This will help create a luscious, flavorful broth and ensure the greens cook evenly.
- Reduce the heat to low, cover the pan, and let the mixture simmer. This slow cooking process allows the flavors to meld beautifully and the greens to become tender. Cook for about 15-20 minutes, or until the greens are fully cooked and the liquid has reduced slightly.
- Before serving, taste and adjust the seasoning if necessary.
- As a final touch, garnish your Haakh with fresh green chilies. This adds a pop of color and a hint of heat to the dish.
Serving Suggestions
Traditionally, Kashmiri Haakh is served hot alongside steaming white rice. The simplicity of the rice perfectly complements the rich, savory flavors of the Haakh. For a complete Kashmiri experience, you might consider pairing it with other regional specialties like Rogan Josh (an aromatic lamb curry) or Dum Aloo (spiced potatoes).
Variations and Tips
- If you prefer a smoother texture, you can purée the Haakh after cooking. This creates a creamy, soup-like consistency that’s particularly comforting on cold days.
- For added protein, consider incorporating some cubed paneer (Indian cottage cheese) or tofu into the dish during the last few minutes of cooking.
- A squeeze of lemon juice just before serving can add a bright, zesty note to the dish.
Conclusion
For Kashmiris in the UAE and across the Gulf, preparing Haakh at home is more than just cooking a meal – it’s a way to connect with their roots and share their culture with friends and family in their adopted home. With this recipe and the readily available substitutes, you can bring the comforting flavors of Kashmir to your table, no matter how far you are from the valley. So gather your ingredients, fire up the stove, and get ready to savor a true taste of home!