Kadam Aur Saag Monj Hak


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Kadam saag is like a staple vegetable from the region of Kashmir and its locally known as Monj Hak .Hak is specially any kind of Saag and Monj is Kadam called commonly in Jammu region of Jammu & Kashmir.Kadam Saag has lots of recipes but when it’s made on almost every alternate day at home then it’s prepared using this given recipe because it’s very lite recipe using less spices.Hope you enjoy it.


  • Knol Khol / Ganth Gobi / Kadam
  • 2-3 tbsp Mustard Oil / Sarso tel
  • 1 pinch Asafoetida / Hinge
  • 3 Cloves / Loung
  • 1/2 tsp Cumin / Zeera ( Optional }
  • 2-3 Red chillies / Sukhi ya fresh Lal mirch
  • Salt to taste / Namak swad anusar
  • 4 cups Water / Pani


  1. Remove top head of Knol Khol along with leave sand then cut it in 2 to 4 pieces depending  on size.Then remove the skin.Now slice it into thin slices.
  2. Cut the leaves too in medium size.Rinse the vegetable couple of times before we start cooking.
  3. In a pressure cooker add Oil to heat.
  4. Put heat low and in this hot Oil drop Asafoetida and Cloves.
  5. Next drop sliced Knol Khol.Saute on medium-high 4-5 minutes also adding Salt.
  6. Add cut leaves and the head part and continue sauting for another 2-3 minutes or until the leaves settle down.
  7. Pressure cook for 2 minutes or 1 whistle.Knol Khol will get 50% cooked or soft.
  8. Now adding Water and Chillies again pressure cook it for 5-7 minutes.
  9. If it’s desirable soft serve it piping hot with Rice.

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