link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: HAAQ - A Spinach Curry

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Wednesday, October 6, 2004

HAAQ - A Spinach Curry

Haaq means Spinach or Greens in Kashmir. This is a simple everyday Kashmiri dish. It is very nutritious and the fennel gives the dish a completely different flavor. Kashmiris use Mustard Oil and using Mustard oil gives a more authentic taste to the dish.
Spinach – 1 bunch
Ginger – a small piece
Green chilies – 1-2 (as per spice required)
Dried Red chilies - 1-2 (Use Kashmiri Chilles which are less in spice and give a very red color)
Crushed fennel seeds (saunf) – 1 tsp
Asafoetida – a pinch
Oil – 1tbsp
Salt as per taste

Clean and wash the Spinach and chop them into pieces and keep aside. Dry roast fennel seeds and Keep aside. You can alternatively use roasted fennel seeds. In a Kadhai(wok), add oil, Once the oil is hot, add a pinch of asafetida, the roasted fennel seeds, red chilies, green chilies, and ginger and fry till you see the red chillies become plump and the green chillies change the color. Now add the chopped spinach, Add salt as required and cook covered. Once the spinach is cooked. Mix well and Serve hot with Chappati or Rice.

Note : Reduce the number of chillies as per spice required.

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