Kashmiri Waste Haak Te Alve

This week we bring you another recipe from the heart of Kashmir from an expert in Kashmiri cooking, foziagrasool. Kashmiri Waste Haak Te Alve also known as red dried spinach with potatoes is a traditional winter dish that brings back memories.

Kashmiri Waste Haak Te Alv

Join us as we explore this cherished recipe, bringing the essence of Kashmiri winters to your table. Adding eggs to the recipe gives it an extra touch of flavor.

Prep Time: 10 mins                              Cook Time: 20 mins 
Servings: 6                                     Difficulty: Intermediate

Ingredients for Kashmiri Waste Haak Te Alv

• P Mark Kachi Ghani Mustard oil: 6 tbsp

• Kashmiri red dried spinach: 1/2 kg

• Potatoes 1/3 kg

• Red chilli powder: 11/2 tbsp

• Turmeric powder: 1/2 tbsp

• Fennel Seed Powder: 1/2 tbsp

• Black Cardamom: 1

• Garlic paste: 1/2 tbsp

• Salt: According to taste
  

Method for Kashmiri Waste Haak Te Alv

1. Start by boiling the dried red spinach in water until it reaches a boil.

2. After boiling, wash the red spinach with cold water. This step helps to remove any impurities and prepares the spinach for frying.

3. Heat oil in a pan and fry some potatoes until they are golden brown. Once done, remove them from the pan and set aside.

4. In the leftover oil, fry the dried red spinach.

5. Add salt and garlic paste to the spinach while frying.

6. Then, add the turmeric powder, red chilli powder, fennel seed powder, and black cardamom. Mix everything well.

7. Adjust the salt according to your taste.

8. Add half a glass of water and simmer until the water dries up and the potatoes become tender.

9. Your Waste Haak Te Alve is ready!

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