Kashmiri Vegetable Haakh with Mustard Greens and Garlic

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

A nourishing Kashmiri-style slow-cooked greens dish featuring mustard greens simmered with garlic and mild spices. This indian-inspired vegetarian (gluten free) ready in about 40 minutes pairs water, ghee, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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: 30 min Serves 4 Indian cuisine 140 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, bring 4 cups water to a boil over high heat. Add 1 tsp salt and 1 lb roughly chopped mustard greens. Reduce heat to low, cover partially, and simmer for 20 minutes until the greens are tender.
  2. Step 2: Meanwhile, heat 2 tbsp ghee in a small skillet over medium heat. Add 6 thinly sliced garlic cloves, 1/4 tsp asafoetida, and 1 broken dry red chili. Sauté for 2-3 minutes until the garlic turns golden and fragrant.
  3. Step 3: Drain the cooked mustard greens, reserving about 1/2 cup of the cooking water. Return the greens and reserved water to the pot.
  4. Step 4: Pour the hot ghee and garlic tempering over the greens. Add 1/2 tsp crushed black peppercorns and gently stir to combine all flavors.
  5. Step 5: Simmer uncovered for 5 more minutes over low heat to meld the flavors. Serve warm as a comforting side dish with steamed rice or flatbreads.

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Frequently asked questions

How long does Kashmiri Vegetable Haakh with Mustard Greens and Garlic take to make?

Total time is about 40 minutes (10 min prep + 30 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 Vegetable Haakh with Mustard Greens 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 water from drying out.

Can I substitute ingredients in Kashmiri Vegetable Haakh with Mustard Greens 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 Vegetable Haakh with Mustard Greens 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.

Is Kashmiri Vegetable Haakh with Mustard Greens and Garlic gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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