Authentic Kashmiri Monje Haakh with Warm Girda Bread
Tender collard greens simmered gently with aromatic spices and tangy dried plums to create a comforting, traditional Kashmiri delicacy. Best enjoyed warm with freshly baked bread.
50min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan until it smokes slightly, then reduce the heat.
2
Add the dried Kashmiri red chilies, dry ginger powder, and fennel powder to the oil, stirring briefly.
3
Pour in two cups of water and bring the mixture to a rolling boil.
4
Carefully add the washed whole collard greens and dried plums into the boiling liquid.
5
Cover the pan and let it simmer on medium heat for about 30 minutes until the greens are tender and have absorbed the flavors.
6
Season with salt to taste and adjust the consistency of the light broth if needed.
7
Serve the warm Monje Haakh piping hot alongside freshly baked Girda bread.
Ingredients
500g fresh collard greens (haakh), washed and left whole
2 tbsp mustard oil
1 tsp dry ginger powder
1 tsp fennel powder
3-4 dried Kashmiri red chilies
4-5 dried plums (aloo bukhara)
2 cups water
Salt to taste
4 warm Girda breads for serving
*This AI-generated recipe may contain inaccuracies.