Kashmiri Style Haakh Greens Sautéed with Mustard Oil and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple, rustic preparation of tender haakh (collard greens or similar leafy greens) sautéed in mustard oil with garlic and mild spices, perfect as a healthy side dish. This indian-inspired vegetarian ready in about 25 minutes pairs mustard oil, garlic cloves, thinly sliced, green chili, slit lengthwise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, 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 4 Indian cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp mustard oil in a large skillet or wok over medium heat until it begins to smoke lightly, then reduce to medium-low heat.
  2. Step 2: Add 4 thinly sliced garlic cloves and 1 slit green chili, sautéing gently for 1-2 minutes until garlic is fragrant and just beginning to turn golden.
  3. Step 3: Add 500 g washed and chopped haakh greens to the skillet, stirring well to coat with the oil and garlic.
  4. Step 4: Sprinkle 1/2 tsp dry ginger powder and 1 tsp salt over the greens, stirring to combine.
  5. Step 5: Pour in 1/4 cup water, cover the skillet, and cook on medium-low heat for 10 minutes, stirring occasionally until the greens are tender but still vibrant green.
  6. Step 6: Remove the lid, increase heat to medium, and cook uncovered for 2 more minutes to evaporate excess moisture.
  7. Step 7: Finish by drizzling 1 tbsp fresh lemon juice over the greens, toss gently, and serve warm as a nutritious side.

Frequently asked questions

How long does Kashmiri Style Haakh Greens Sautéed with Mustard Oil 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 Style Haakh Greens Sautéed with Mustard Oil 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 Style Haakh Greens Sautéed with Mustard Oil 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 Style Haakh Greens Sautéed with Mustard Oil and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Style Haakh Greens Sautéed with Mustard Oil 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.

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