Kashmiri Haakh Stir-Fry with Mustard Seeds and Garlic
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 ready in about 25 minutes pairs mustard oil, mustard seeds, thinly sliced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kashmiri Haakh Stir-Fry with Mustard Seeds and Garlic take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kashmiri Haakh Stir-Fry with Mustard Seeds and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mustard oil from drying out.
Can I substitute ingredients in Kashmiri Haakh Stir-Fry with Mustard Seeds and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kashmiri Haakh Stir-Fry with Mustard Seeds and Garlic for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kashmiri Haakh Stir-Fry with Mustard Seeds and Garlic?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
