indianEasyveganvegetariangluten freedairy free
Lai Xaak Aloo Bhaji
RATING
4.3/5(28)
TASTE SCORE
6/10
A rustic and flavorful Assamese stir-fry featuring pungent mustard greens and tender potatoes. This simple, everyday dish is cooked in mustard oil with minimal spices, letting the natural flavors shine.
SERVINGS
4
INGREDIENTS
For 4 servings
NUTRITION · PER SERVING
168
168
CALORIES · 1 CUP
Protein4g · 10%
Carbs22g · 52%
Fat7g · 38%
Fiber5g
Sodium642mg
Potassium725mg
Phosphorus110mg
INSTRUCTIONS
5 steps. 20 minutes total.
5 STEPS
- 1
Step 1
- a.Prepare the vegetables.
- b.Wash the lai xaak (mustard greens) thoroughly under running water to remove any grit.
- c.Coarsely chop the leaves and tender stems. Discard any tough, thick stems.
- d.Peel the potatoes and cut them into small, half-inch cubes.
- e.Finely chop the onion, roughly chop the garlic, and slit the green chilies.
- 2
Step 2
- a.Make the tempering.
- b.Heat mustard oil in a kadai or pan over medium heat until it's slightly smoking. This removes its raw pungency.
- c.Reduce the heat and add the panch phoron. Let the seeds splutter for about 30 seconds.
- d.Add the chopped garlic and slit green chilies. Sauté for another 30 seconds until the garlic is fragrant.
- 3
Step 3
- a.Cook the potatoes.
- b.Add the chopped onions and sauté for 2-3 minutes until they turn soft and translucent.
- c.Add the diced potatoes, turmeric powder, and salt. Mix well to coat the potatoes with the spices.
- d.Sauté for 2 minutes, then add 1/4 cup of water.
- e.Cover the pan and cook on low-medium heat for 8-10 minutes, or until the potatoes are about 80% cooked. Stir occasionally to prevent sticking.
- 4
Step 4
- a.Add the greens and finish.
- b.Add the chopped lai xaak to the pan. It will look like a lot, but it will wilt down.
- c.Mix everything well. The moisture from the greens will be enough to cook them.
- d.Cook uncovered for 5-6 minutes, stirring frequently, until the greens are tender and any excess water has evaporated.
- e.The final dish should be dry. Turn off the heat.
- 5
Step 5
- a.Serve the bhaji hot with steamed rice and dal for a simple, wholesome meal.
PRO TIPS
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use mustard oil. Its pungent taste is characteristic of this dish.
- 2Do not overcook the mustard greens, as they can become mushy and lose their texture.
- 3Chop the greens coarsely. Finely chopped greens will become pasty when cooked.
- 4If you don't have panch phoron, you can use a mix of cumin seeds and mustard seeds for the tempering.
- 5Adjust the number of green chilies based on your preferred spice level.
RECIPE VARIATIONS
Adapt it for your goals.
healthy
Healthy
Use only 1 tbsp of mustard oil and steam the potatoes separately before adding them to the pan to reduce cooking time and oil absorption.
quickQuick
Use pre-boiled or leftover boiled potatoes. This cuts down the cooking time by at least 10 minutes.
jainJain
Omit the onion and garlic. Add a pinch of asafoetida (hing) to the tempering for flavor.
high proteinHigh protein
Add 1/2 cup of crumbled paneer or firm tofu along with the mustard greens for a protein boost.
PAIRS WELL WITH
