Haakh Tchaman- Kashmiri Cheese and Greens

The magic of Kashmiri cooking always inspires a smile and a happy tummy. So simple and fragrant served with steaming steamed rice and some pickles. The cheese can be homemade or you can buy a block of Indian Cheese which is pretty readily available in supermarkets now.  I do find the homemade version with organic milk much better and softer.

For the greens, I prefer the leaves called Chinese broccoli but collard green work really well too. Remove the leaves from the stems. If the stems are thick, peel the skin and use the inside, they are packed with flavor

The key flavor enhancer, I find is the use of Mustard oil. You can always substitute with regular vegetable oil. I used a pressure cooking but you don’t have to, it cooks just fine in a regular pot.

Here is the recipe


  • Collard greens or Chinese broccoli – 2 bunches
  • Indian cottage cheese sliced into 2 inch pieces
  • Cloves 2 pices
  • asafetida – 1/4 Tsp
  • 1 tsp crushed garlic
  • Ground ginger powder – 1 tsp
  • Red chili powder – 1 Tsp
  • Turmeric powder  – 1 tsp
  • Fennel powder – 1 tsp
  • salt to taste
  • 1/2 cup mustard oil
  • 2 cups of water


  • Fry the cottage cheese pieces in oil until lightly golden ( not too dark), remove and immerse in warm water. Set aside
  • In a pressure cooker add the same mustard oil and the cloves. Add Asafetida and garlic. Add water and the rest of the spices and bring to a boil. Add Salt to taste
  • Add the greens and pressure cook for 5 mins.
  • Remove the lid and add the cheese.
  • Cooks for 5 – 10 mins until the flavors combine and the cheese is soft.
  • Serve as a main dish or side dish with steaming rice.
Haakh Tchaman with Roganjosh

Linking at Fiesta Friday where co-hosts this week areMollie @ Frugal Hausfrau and Diann @ Of Goats and Greens

14 thoughts on “Haakh Tchaman- Kashmiri Cheese and Greens

  1. Zeba, that looks incredibly yummy. I have fond memories of eating Kashmiri meals when I spent a week near Srinagar a few years back. I so remember the milder non-veg cuisine. Thanks for the food memory.


  2. looks yummers, I’m very interested. I have a block of Indian cheese in my fridge that I’d thought about doing saag paneer, with… but maybe this instead! Thanks for bringing this to Fiesta Friday!!!


  3. I left a long comment here earlier, but it disappeared. 😦 Anyhow, commenting again.

    I have visited Kashmir a couple of times, and thoroughly loved the place. I would have loved to explore Kashmiri vegetarian cuisine, the traditional dishes that are prepared in households, but I could not find much beyond the ubiquitous rajma-chawal and phirni. I guess I can get a chance to experience that kind of food only in households, and not in typical restaurants in tourist places.

    I’m glad to have discovered your blog via Fiesta Friday. Now, I have on hand a repository of authentic Kashmiri vegetarian recipes that I can try out at home. 🙂


    1. So happy that you found some recipes you can try at home 🙂 You are right that some Kashmiri dishes are prepared in households only and hard to find in restaurants. Hope you always enjoyed your travels to the beautiful land of Kashmir and look forward to sharing more recipes here…..


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