Kashmiri Karam ka Saag


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

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.

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