Kashmiri Style Haak T Thool Recipe - Greens Cooked With Eggs
A delicious combination of collard greens that is cooked along with hard boiled eggs which is deep fried till golden brown. Mustard oil is extensively used in Kashmiri cuisine which imparts the extra flavour to the dish. Saag usually refers to spinach or knol khol leaves. This can be served along with steamed rice and salad.
Haak T Thool is a Kashmiri dish cooked with collard greens and eggs together. Haal T Thool is most loved by the Kashmiri Pandits in parts of Kashmir and Jammu. Use of mustard oil is very extensive along with some asafoetida in Kashmiri cuisine.Haak which means 'saag' that can be Spinach, Knol Khol greens etc. Hard boiled eggs are deep fried till golden and then cooked with saag. Haak t thool is an amazing side dish and also makes a place for itself in Wazwan.
Serve Kashmiri Haak T Thool along with Steamed Rice and Kachumber salad for a weekday meal.
If you like this recipe, you can also try other Kashmiri recipes such as :
30 M
30 M
60 M
4 Servings
Ingredients
- 4 Greens , (collard greens, spinach, knol khol greens etc)
- 3 to 4 tablespoons Mustard oil
- 2 Whole Eggs , hard boiled
- 1 teaspoon Asafoetida (hing)
- 2 Dry red chilli
- 1 Green Chilli , optional
- Cooking oil , as required, for deep frying the eggs
How to make Kashmiri Style Haak T Thool Recipe - Greens Cooked With Eggs
To begin making the Kashmiri Haak T Thool Recipe, wash the greens nicely and pat dry them. Coarsely chop them and keep aside.
Heat oil in a wok/kadhai and deep fry the boiled eggs till they are golden in color.
Transfer the fried eggs in a bowl and keep aside.
Take out the excess oil from the wok and leave around 3 to 4 tablespoons only and heat.
Add broken red chili, green chili and asafoetida and saute for a second.
Now add chopped greens and salt and cover the lid for few minutes.
Once the greens turn soggy and watery, add in the fried eggs and let the greens cook till water starts drying up.
Turn off the heat and serve hot.Serve Kashmiri Haak T Thool along with Steamed Rice and Kachumber salad for a weekday meal.
Shaheen Ali
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'
