Kashmiri style Woste Haak Recipe | Kashmiri Red Spinach Recipe

11 Apr Kashmiri style Woste Haak Recipe | Kashmiri Red Spinach Recipe

Kashmiri style Woste Haak Recipe | Kashmiri Red Spinach Recipe with step wise pictorial and video method.

Gluten-free

Woste Haak is the local Kashmiri name for this beautiful coloured leafy vegetable.

Also spelled as waste haakh, wouste haak and vaste haak and called by another simple name red spinach, this leafy vegetable is native to Kashmir vally of union territory of jammu and kashmir and is being loved by one and all.

Mostly available from late autumn to early spring, this vegetable is generally cooked during these cool months in almost every household.

There’s another leafy vegetable also which looks similar to vaste haak and usually confuse the people over their names.

That another vegetable is lees (kashmiri language) and mostly commonly called by the name Cholai across India.

Both woste Haak and lees/cholai look almost  similar except a thin line difference.

The colour of waste haak is a mix of red (though technically it’s purple), somewhat mix of blakish & green whereas lees is completely red (though I call that purple 🙂 )

Also woste haakh has big leaves with pointed tip whereas Cholai is comparatively small and somewhat
round in shape.

I have made this recipe in typical Kashmiri style, the way my sister-in-law narrated me. She being kashmiri herself was the better choice to know about the cooking process of this recipe.

As per Rohini, these leaves are made alone but can be made alongwith radish, turnip and lotus stems as well.
Woste Haak is very warm in nature (taseer) so balance the heat, the said veggies with cold properties are added.

But in case we are making the red spinach all alone, in that case curd is must for balancing the warmth of haak. But make sure curd should be beaten before adding.

HOW TO SERVE WOSTE HAAK ?

Traditionally it is served with steamed rice but otherwise, you can enjoy it with roti, naan or paratha as well.

STEP WISE PICTORIAL RECIPE OF KASHMIRI STYLE WOSTE HAAK RECIPE

Pluck the leaves of wouste haakh and collect them in a bowl.

Wash them so well by changing water couple of times because there’s so much of dirt & sand in them.

Take mustard oil in a pressure cooker. The quantity of oil is high but this is how it is made. Let the oil heat to the smoking point.

Add cumin seeds and let them splutter.

Add the red spinach.

Saute for a minute. During this, haakh will shrink.

Put a lid and let the red spinach cook for 3 whistles.

Once the pressure is released, open the lid. Haak is properly cooked but there’s still lot of water.

Add salt, kashmiri red chilli powder and beaten curd.

Start whisking otherwise curd will curdle. Keep stirring until curd begins to boil.

Thereafter leave the haak for simmering until water is completely or almost dry.

Kashmiri style Woste Haak Recipe is ready. Enjoy.

ALSO SEE

• Authentic Kashmiri Haak saag recipe | how to cook collard greens
• Nadru Yakhni
• Kashmiri Nadir Mattschh recipe
• Kashmiri Al yakhni recipe

KASHMIRI STYLE WOSTE HAAK RECIPE – RECIPE CARD

Kashmiri style Woste Haak Recipe | Kashmiri Red Spinach Recipe

blessmyfoodbypayal

Kashmiri style Woste Haak Recipe is a simple, flavorful dish made with red spinach, cooked traditionally with minimal spices.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Kashmiri

Servings 3

Ingredients

  

• 500 gram Woste Haak/red spinach
• 1/2 tsp cumin seeds
• 1/4 cup curd (beaten)
• 3-4 tbsp mustard oil
• Salt to taste
• 1 tsp kashmiri red chilli powder

Instructions

 

• Pluck the leaves of wouste haakh and collect them in a bowl.
• Wash them so well by changing water couple of times because there's so much of dirt & sand in them.
• Take mustard oil in a pressure cooker. The quantity of oil is high but this is how it is made.
• Let the oil heat to the smoking point.
• Add cumin seeds and let them splutter.
• Add the red spinach.
• Saute for a minute. During this, haakh will shrink.
• Put a lid and let the red spinach cook for 3 whistles.
• Once the pressure is released, open the lid. Haak is properly cooked but there's still lot of water.
• Add salt, kashmiri red chilli powder and beaten curd.
• Start whisking otherwise curd will curdle. Keep stirring until curd begins to boil.
• Thereafter leave the haak for simmering until water is completely or almost dry.
• Kashmiri style Woste Haak Recipe is ready. Enjoy.

Keyword kashmiri red spinach recipe, woste haak recipe