Kashmiri Karam ka Saag Recipe

Ingredients:
Hak - 1 kg
Mustard oil - 1/2 cup
Asafoetida - a pinch
Cloves - 4
Whole kashmiri red chillies or Green chillies - 4
Salt - 1 tsp
Vari masala - 20 gms

Method:
1. Take a big pan and add the cloves and the pinch of asafoetida. Stir and add 2 cups of water, salt and deseeded whole red or green chillies.
2. When the water comes to a boil, add the hak leaves and stir till the leaves wilt.
3. Cook for half an hour and when leaves become soft, add the vari masala after crushing it and serve.