Paleng Xaak Bhaji
A simple and delicious Assamese stir-fry made with fresh spinach, potatoes, and aromatic panch phoron. This comforting side dish comes together quickly and pairs perfectly with steamed rice and dal.
For 4 servings
Prepare Vegetables (10 mins)
- Wash the spinach thoroughly in a large basin of water to remove all grit. Drain well and chop it roughly.
- Peel the potato and dice it into small, uniform 1/2-inch cubes.
- Finely chop the onion and garlic. Slit the green chilies lengthwise.
Temper the Spices (2 mins)
- Heat mustard oil in a kadai or wide pan over medium-high heat. Let it heat until it's very hot and just begins to smoke lightly to mellow its pungency.
- Immediately reduce the heat to low. Add the panch phoron and let the seeds crackle for about 30 seconds, being careful not to burn them.
Sauté Aromatics and Potatoes (8 mins)
- Add the chopped garlic and slit green chilies to the hot oil. Sauté for 30 seconds until fragrant.
- Add the chopped onion and cook for 3-4 minutes until it turns soft and translucent.
- Stir in the diced potatoes, turmeric powder, and salt. Mix well to coat the potatoes.
- Cover the pan and cook on low-medium heat for 5-7 minutes, stirring occasionally, until the potatoes are about 80% cooked and tender-crisp.
Wilt the Spinach (5 mins)
- Add the chopped spinach to the pan. It might look like a lot, but it will wilt down significantly. If needed, add it in two batches.
- Gently toss the spinach with the potatoes. Cover the pan and cook for 4-5 minutes, allowing the steam to wilt the spinach completely.
- Uncover and stir everything together. Cook for another 1-2 minutes to evaporate any excess water released by the spinach.
Final Touches and Serving
- Check for seasoning and adjust the salt if necessary.
- Serve the Paleng Xaak Bhaji hot as a side dish with steamed rice and dal for a complete Assamese meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For authentic flavor, do not skip heating the mustard oil until it's lightly smoking. This step reduces its sharp, pungent taste.
- 2Ensure potatoes are cut into small, even cubes for quick and uniform cooking.
- 3Don't overcook the spinach. It should be wilted but still retain a vibrant green color and some texture.
- 4For a traditional crunch, add a few fried 'bori' (sun-dried lentil dumplings) towards the end of cooking.
- 5If the dish seems watery after adding spinach, cook it uncovered on medium-high heat for a couple of minutes to evaporate the excess moisture.
Adapt it for your goals.
Protein-Rich
Add 1/2 cup of boiled chickpeas or 100g of crumbled paneer along with the spinach for a more substantial dish.
With LentilsWith Lentils
Add 2 tablespoons of soaked yellow moong dal along with the potatoes. The dal will cook down and add a lovely texture and nutty flavor.
Different GreensDifferent Greens
This recipe also works well with other greens like mustard greens (xoriyoh xaak) or amaranth leaves (morisa xaak), though cooking times may vary slightly.
Tangy TwistTangy Twist
Squeeze the juice of half a lime or add 1/2 teaspoon of amchur (dry mango powder) at the end of cooking for a hint of tanginess.
Why this is on our healthy list.
Rich in Iron and Vitamins
Spinach is an excellent source of iron, which is crucial for preventing anemia and maintaining energy levels. It's also loaded with vitamins A, C, and K, supporting vision, immunity, and bone health.
Boosts Immunity
The combination of garlic, turmeric, and vitamin C from spinach helps strengthen the immune system. Turmeric contains curcumin, a powerful anti-inflammatory and antioxidant compound.
Aids in Digestion
The high fiber content from both spinach and potatoes promotes healthy digestion, aids in regular bowel movements, and supports a healthy gut microbiome.
Frequently asked questions
Panch Phoron is a whole spice blend originating from the Indian subcontinent, used especially in Eastern India and Bangladesh. It's a mix of five spices: fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds in equal parts.