Xaak Bhaji
Veg
Vegan
Mustard greens or seasonal leafy vegetables (xaak) stir-fried in mustard oil with a simple tempering of dried chillies and garlic — a daily vegetable side on the Assamese plate.
Cuisines
Assamese
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 2 bunches | fresh leafy greens (spinach, amaranth, or any local greens) |
| 1 medium | potato |
| 1 tablespoon | mustard oil |
| 1 teaspoon | panch phoron (Assamese five-spice mix) |
| 2 cloves | garlic |
| 1 small | onion |
| — | salt to taste |
Instructions
- 1 Wash the leafy greens thoroughly and chop them coarsely.
- 2 Peel and dice the potato into small cubes.
- 3 Heat mustard oil in a pan over medium heat.
- 4 Add panch phoron to the hot oil and let it splutter for a few seconds.
- 5 Add chopped garlic and sliced onion to the pan and sauté until the onion becomes translucent.
- 6 Add the diced potato and sauté for 5-7 minutes until they start to soften.
- 7 Add the chopped greens and green chili to the pan.
- 8 Season with salt and mix well.
- 9 Cover and cook on low heat for about 10-12 minutes, stirring occasionally, until the greens are tender and the potatoes are fully cooked.
- 10 Serve hot with steamed rice or as a side dish.
Tips
Use a variety of greens for a more complex flavor. Adjust the amount of green chili based on your heat preference.