Lai Xaak Aloo Bhaji
Tender mustard greens cooked with soft potatoes, onion, and a light touch of spices make this Assamese-style bhaji simple, earthy, and comforting. It is a homely side that goes especially well with steamed rice and dal.
For 4 servings
- prep · ~10 min
Prepare the greens and potatoes.
1.Wash the lai xaak thoroughly to remove any grit and roughly chop it.2.Peel the potato and cut it into small even cubes so it cooks quickly.3.Slice the onion, crush the garlic, and slit the green chili. - saute · ~5 min
Cook the onion, garlic, and chili.
1.Heat mustard oil in a kadai over medium heat until it lightly shimmers.2.Add the onion and cook until soft and lightly golden, about 3 to 4 minutes.3.Add the garlic and green chili and cook for 30 seconds until fragrant.TIPLet the mustard oil heat properly before adding the onion so its sharp raw smell mellows. - saute · ~4 min
Cook the potatoes with salt and turmeric.
Add the potato, salt, and turmeric powder. Mix well and cook for 3 to 4 minutes, stirring often so the potato picks up the flavor and starts to soften.
- simmer · ~12 min
Add the lai xaak and cook until tender.
1.Add the chopped lai xaak and toss it with the potatoes.2.Pour in the water and mix well.3.Cover and cook on low heat until the potato is tender and the greens have wilted, about 8 to 10 minutes.4.Remove the lid and cook a couple more minutes until the bhaji turns semi-dry.TIPDo not add too much water; lai xaak releases moisture as it cooks. - serve
Serve hot with rice or dal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the potatoes into small even cubes so they soften in the same time the lai xaak wilts.
- 2Heat the mustard oil until it just shimmers to tame its raw pungency before adding the onion.
- 3Do not add extra water early on; mustard greens release moisture and too much liquid makes the bhaji soggy.
- 4Keep the pan covered only until the potatoes turn tender, then uncover to dry the bhaji to its proper semi-dry texture.
- 5If your lai xaak is very mature and sharp, blanch it briefly and squeeze lightly before cooking for a milder bite.
- 6This bhaji tastes even better after a short rest, when the potatoes absorb the mustardy juices from the greens.
Adapt it for your goals.
Low-oil
Use slightly less mustard oil and a splash more water; good if you want a lighter everyday bhaji while keeping the same rustic flavor.
jainJain
Skip onion and garlic, and rely on green chili and mustard oil for character; suitable for those avoiding alliums.
spicierSpicier
Add an extra slit green chili or chop one finely for a hotter Assamese-style side that still remains simple.
mixed saakMixed-saak
Combine lai xaak with a little spinach or red amaranth to soften the mustardy edge and add more leafy sweetness.
Why this is on our healthy list.
Leafy green goodness
Mustard greens bring plant compounds, fiber, and a naturally robust character that makes this side nourishing without heavy ingredients.
Comforting energy from potatoes
Potatoes add satisfying carbohydrates and body, making the bhaji filling enough to pair well with simple rice and dal.
Lightly spiced and simple
With only a small amount of oil and minimal spices, the dish lets the vegetables shine without becoming overly rich.
Frequently asked questions
Yes, mustard greens are the closest match. You can also use a mix of mustard greens and spinach, though the flavor will be milder.
