The implausible beauty of Kashmir is well-known to us, but it’s a must-visit place for foodies as well. Meat along with rice is the most popular Kashmiri dish but it also serves many mouth-watering dishes to vegetarians. Chef Aditya Bal travels all the way to Kashmir and discovers one of the rural cuisine- Karam Ka Saag also known as Haak Ka Saag. Don’t worry! It’s a less time-consuming dish.

More about Karam Ka Saag

Simple and easy to make, Karam ka saag should be a go-to winter dish. With only 5 or six ingredients this recipe is delicious as well as healthy. Chef Aditya Bal brings you this recipe from hills of Kashmir famous for its delicacies and flavours.

INGREDIENTS

• 3 cups chopped kale

• 3 tbsp. mustard oil

• 1 tsp. turmeric powder

• 1 tsp. Kashmiri tikki masala

• 2 tsp. garlic paste

• Salt to taste

METHOD

• Mix Kashmiri tikki masala with turmeric powder and salt, and keep it aside

• Heat mustard oil in a pan

• Add garlic paste to heated oil and sauté until light brown

• Add mixed masala and karam saag

• Fry for 10-15 mins until cooked

• Serve hot with roti!

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