Kashmiri Haakh Stir-Fry with Mustard Seeds and Garlic

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple, earthy stir-fry of Kashmiri haakh greens lightly tempered with mustard seeds and garlic, highlighting the region’s traditional vegetable. This Indian-inspired vegetarian recipe, ready in about 25 minutes, pairs mustard oil, mustard seeds, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Indian cuisine 90 cal/serving

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Ingredients

400 g, washed and chopped Kashmiri haakh greens (or collard greens)
2 tbsp mustard oil
1 tsp mustard seeds
5, thinly sliced garlic cloves
1, slit lengthwise green chili
1 tsp salt
1/4 cup water

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Instructions

Step 1: Heat 2 tbsp mustard oil in a large skillet over medium heat until it starts to shimmer. Add 1 tsp mustard seeds and cook for 30 seconds until they begin to pop.
Step 2: Add 5 thinly sliced garlic cloves and 1 slit green chili. Sauté for 1 minute until garlic is golden and fragrant but not burnt.
Step 3: Add 400 g chopped haakh greens and 1 tsp salt. Stir well to coat the leaves with the tempered oil and spices.
Step 4: Pour 1/4 cup water, cover the skillet, and cook over medium-low heat for 8-10 minutes until the greens are wilted but still bright green.
Step 5: Remove the lid, increase heat to medium-high, and cook for another 2 minutes to evaporate excess moisture, stirring occasionally.
Step 6: Serve hot as a side dish with steamed rice or flatbread.