In a deep vessel, heat the mustard oil to smoking point.
Add the garlic, heeng, red chillies and cardamom and stir.
Add the ginger powder, saunf and salt, stir again.
Now add the haak mix well and cook till it reduces a little.
Pour in the water, cover and cook for another 10-15 minutes.
Haak Saag is ready to serve.
Key Ingredients: spinach, mustard oil, garlic, asafoetida, red chilli, black cardamom, dry ginger powder, fennel, salt