Kashmiri Tchate Haakh / Saag | Collard Greens Stew | By KTT | Kashmiri Tadka Twist

Haakh in Kashmiri is also Collard Greens in English or Saag in Urdu/Hindi, belongs to the Brassica family and is THE MOST favorite vegetable of Kashmiris. No its not an over-statement. Haakh is so synonymous with Kashmiri life style that if someone asks a person if he is doing ok in life, the reply would ALWAYS be "Khewaan Panun Haakh Baati" which roughly translates into "earning enough to have Haakh and bowl of rice on the dinner table". If any Kashmiri says he doesn't like Haakh then he is not a true Kashmiri. Period.

Haakh is prepared in various ways in Kashmir, the most common is 'Haakh ti Maaz' (Collard Greens cooked with meat), 'Tchamen ti Haakh' (cooked with Cottage cheese), 'Haakh to Gaadi' (Cooked with Fish), 'Haakh ti thool' (cooked with eggs). The most basic way to cook Kashmiri Haakh is Tchate Haakh (Collard Greens Stew) and is considered the healthiest version. Haakh is also an important part of the Kashmiri royal cuisine Wazwan and is prepared in slightly different way in it.

For this video we present the most basic version of preparing haakh commonly called as Tchate Haakh or Collard Green Stew for which very few ingredients are needed. The recipe is very basic and simple but seldom do people get it right. If you cook Haakh regularly at home do let us know in comments if this was worth an effort. At least we tried our best :) Enjoy!

Thank you!
Chapters:
00:00 - Channel Intro
00:11 - Video Intro
01:00 - Cooking the 'Haakh'

For written recipe please visit:
https://kashmirtadkatwist.ca/post/621807085370458112/kashmiri-tchate-haakh-kashmiri-saag-collard


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Music Credit: gyawun.com

Track: KAS-DIMAI-SAJDA-THI

Listen or download full track here:
https://www.gyawun.com/wp-content/uploads/2017/07/1-.-KAS-DIMAI-SAJDA-THI.mp3