indianEasyveganvegetariangluten freedairy free

Masala Akhoi

Name: Masala Akhoi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 300 g akhoi leaves (washed well, drained, roughly chopped); 1 pcs onion (medium, finely chopped); 2 pcs tomato (small, finely chopped); 2 pcs green chili (slit); 4 pcs garlic (cloves, crushed); 1 tbsp oil; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch cumin powder; 0.25 tsp salt; 2 tbsp water

RATING

4.4/5(63)

TASTE SCORE

8/10

A rustic northeastern Indian preparation where akhoi leaves are cooked with onion, tomato, and simple spices until tender and lightly coated. It has a homestyle, earthy flavor that fits beautifully into a small everyday meal.

PREP

15m

COOK

20m

SERVES

1 KATORI

98 cal

SERVINGS

METHOD · 5 STEPS

prep · ~15 min
Prepare the akhoi and vegetables.
1.Wash the akhoi leaves very well to remove any grit.
2.Drain them fully and roughly chop the leaves.
3.Finely chop the onion and tomatoes.
4.Slit the green chilies and crush the garlic cloves.
saute · ~6 min
Cook the onion, chili, and garlic.
1.Heat oil in a pan over medium heat.
2.Add the onion and cook until soft and lightly golden, 4 to 5 minutes.
3.Add the green chilies and crushed garlic.
4.Cook for 1 minute until fragrant.
TIPKeep the heat moderate so the garlic does not burn and turn bitter.
saute · ~5 min
Make the masala base.
1.Add the chopped tomatoes to the pan.
2.Stir in turmeric powder, red chili powder, cumin powder, and salt.
3.Cook until the tomatoes soften and turn pulpy, 4 to 5 minutes.
4.Add 2 tbsp water if the masala starts sticking.
saute · ~8 min
Cook the akhoi with the masala.
Add the chopped akhoi leaves and mix well so they are coated with the masala. Cook over medium heat for 6 to 8 minutes, stirring now and then, until the leaves are tender and the pan looks mostly dry.
TIPDo not cover for long; open cooking helps the greens stay lightly textured instead of turning soggy.
serve
Serve Masala Akhoi hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the washed akhoi thoroughly before chopping, or the masala will turn watery.
2
Cook the onion only to light golden; darker browning can overpower the delicate greens.
3
Let the tomatoes turn fully pulpy before adding akhoi so the leaves get evenly coated.
4
Stir gently after adding the greens to avoid breaking them down into a mash.
5
Keep the pan mostly uncovered so extra moisture evaporates and the dish stays lightly dry.
6
If the akhoi stems are thick, add them 1 to 2 minutes before the tender leaves.
7
This dish reheats well; warm it in an open pan so any released water cooks off again.