Kashmiri Hak (Stir-fried spinach with a hint of asafoetida) recipe
ingredients
1 kg (2.2 lb) Spinach (palak)
3 tbsp (45 ml) 1 1/2 fl oz Mustard (sarson) oil
a pinch Asafoetida (hing)
Salt to taste
4 Dry red chillies (sookhi lal mirch)
2 cups (500 ml) 16 fl oz Water
a pinch Sugar
1/4 tsp Tikka masala, crushed
3 tbsp (45 ml) 1 1/2 fl oz Mustard (sarson) oil
a pinch Asafoetida (hing)
Salt to taste
4 Dry red chillies (sookhi lal mirch)
2 cups (500 ml) 16 fl oz Water
a pinch Sugar
1/4 tsp Tikka masala, crushed
method
1. Clean and wash the spinach; keep aside.
2. Heat the oil in a pot; add asafoetida, salt, dry red chillies, and water. Cover immediately and wait till the oil stops spattering. Uncover and bring to the boil.
3. Add the spinach followed by sugar; stir well. Cook on high heat for 15 minutes.
4. Add the tikki masala and cook for 5 minutes more, stirring continuously.
5. Serve hot accompanied by steamed rice.
2. Heat the oil in a pot; add asafoetida, salt, dry red chillies, and water. Cover immediately and wait till the oil stops spattering. Uncover and bring to the boil.
3. Add the spinach followed by sugar; stir well. Cook on high heat for 15 minutes.
4. Add the tikki masala and cook for 5 minutes more, stirring continuously.
5. Serve hot accompanied by steamed rice.
serving amount
serves: 4
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