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Lai Xaak Aloo Bhaji Recipe | CraftMyMeals | CraftMyMeals

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Lai Xaak Aloo Bhaji

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Lai Xaak Aloo Bhaji

Name: Lai Xaak Aloo Bhaji
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings (1 cup each)
Cuisine: indian
Ingredients: 300 g lai xaak (one medium bunch); 2 pcs aloo (medium, peeled and diced); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, roughly chopped); 2 pcs green chili (slit lengthwise); 2 tbsp mustard oil; 1 tsp panch phoron; 0.5 tsp turmeric powder; 1 tsp salt; 0.25 cup water (for cooking potatoes)

Popularity

1.5

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.

Prep15m

Cook20m

Servings4

Serving:1 cup

168 cal

Ingredients

For 4 servings

300 g lai xaak (one medium bunch)
2 pcs aloo (medium, peeled and diced)
1 pcs onion (medium, finely chopped)
4 pcs garlic (cloves, roughly chopped)
2 pcs green chili (slit lengthwise)
2 tbsp mustard oil
1 tsp panch phoron
0.5 tsp turmeric powder
1 tsp salt
0.25 cup water (for cooking potatoes)

Nutrition per Serving

168

Calories

Protein

22g

Carbs

Instructions

1
Prepare the vegetables.
- Wash the lai xaak (mustard greens) thoroughly under running water to remove any grit.
- Coarsely chop the leaves and tender stems. Discard any tough, thick stems.
- Peel the potatoes and cut them into small, half-inch cubes.
- Finely chop the onion, roughly chop the garlic, and slit the green chilies.
2
Make the tempering.
- Heat mustard oil in a kadai or pan over medium heat until it's slightly smoking. This removes its raw pungency.
- Reduce the heat and add the panch phoron. Let the seeds splutter for about 30 seconds.
- Add the chopped garlic and slit green chilies. Sauté for another 30 seconds until the garlic is fragrant.
3
Cook the potatoes.
- Add the chopped onions and sauté for 2-3 minutes until they turn soft and translucent.

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15 min

102cal

8gprotein

About This Lai Xaak Aloo Bhaji Recipe

This indian recipe takes 35 minutes to prepare and yields 4 servings. At 168.11 calories per serving with 4.29g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.

Fat

Fiber5g

Sodium642mg

Potassium725mg

Phosphorus110mg

Know more about our calculations

Add the diced potatoes, turmeric powder, and salt. Mix well to coat the potatoes with the spices.

Sauté for 2 minutes, then add 1/4 cup of water.

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.

Add the greens and finish.

Add the chopped lai xaak to the pan. It will look like a lot, but it will wilt down.
Mix everything well. The moisture from the greens will be enough to cook them.
Cook uncovered for 5-6 minutes, stirring frequently, until the greens are tender and any excess water has evaporated.
The final dish should be dry. Turn off the heat.

Serve the bhaji hot with steamed rice and dal for a simple, wholesome meal.

Pro Tips

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

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.

quick

Quick

Use pre-boiled or leftover boiled potatoes. This cuts down the cooking time by at least 10 minutes.

jain

Jain

Omit the onion and garlic. Add a pinch of asafoetida (hing) to the tempering for flavor.

high protein

High protein

Add 1/2 cup of crumbled paneer or firm tofu along with the mustard greens for a protein boost.