This is a classic Kashmiri dish that my father used to make for me on cold days - for a quick and light meal. This recipe is one of my favourite but you can tweak it to increase or decrease the spice you like. Another important thing to note here is the use of whole spices. That gives this dish a whole new level of flavour and aroma.
The recipe below serves one with hot saffron rice or as a side to good grilled meat!
Ingredients:
Bunch of spinach
Some cinnamon
Some whole black pepper corns
Half dry red chilly
One cardamom pod
Some cumin seeds
Two cloves
Salt to taste
Pinch of sugar
1 tsp clarified butter(ghee)
1-1/2 cup water
Method:
1. In a pan, heat some ghee, then add all the whole spices and roast for some time.
2. Then add water and boil that for 1 minute.
3. Add salt and sugar.
4. Then add spinach and blanch for 4-5 minutes.
5. Serve haaq with steaming rice or grilled meat.
The recipe below serves one with hot saffron rice or as a side to good grilled meat!
Ingredients:Bunch of spinach
Some cinnamon
Some whole black pepper corns
Half dry red chilly
One cardamom pod
Some cumin seeds
Two cloves
Salt to taste
Pinch of sugar
1 tsp clarified butter(ghee)
1-1/2 cup water
Method:
1. In a pan, heat some ghee, then add all the whole spices and roast for some time.
2. Then add water and boil that for 1 minute.
3. Add salt and sugar.
4. Then add spinach and blanch for 4-5 minutes.
5. Serve haaq with steaming rice or grilled meat.
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