Paleng Xaak
A simple Assamese spinach stir-fry that lets fresh greens shine with very little spice. Gentle tempering, garlic, and a touch of mustard oil give this everyday xaak a clean, comforting flavor.
For 4 servings
- prep · ~10 min
Prep the spinach and aromatics.
1.Wash the spinach in several changes of water to remove any grit.2.Drain well and roughly chop the leaves and tender stems.3.Lightly crush the garlic and slit the green chilies.TIPDry the spinach well after washing so it sautés instead of steaming too much. - temper · ~2 min
Heat the oil and bloom the spices.
1.Heat mustard oil in a pan over medium heat until it just begins to smoke lightly.2.Lower the heat and add panch phoron.3.Add the crushed garlic and green chilies and cook until fragrant.TIPHeating mustard oil properly mellows its sharp raw flavor. - saute · ~7 min
Cook the spinach.
1.Add the chopped spinach to the pan in batches if needed.2.Sprinkle in the salt and toss well.3.Cook over medium heat until the leaves wilt, release moisture, and turn tender. - saute · ~4 min
Dry out the xaak lightly.
Keep cooking for a few more minutes, stirring now and then, until most of the extra moisture dries up but the spinach still looks soft and glossy.
TIPDo not overcook or the greens lose their fresh color and clean taste. - garnish
Finish with lemon juice.
Turn off the heat and mix in the lemon juice for a light, bright finish.
- serve
Serve hot with rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the washed spinach very well; excess water will make the xaak steam and turn watery instead of lightly sautéed.
- 2Let the mustard oil reach a light smoking point first, then reduce the heat before adding panch phoron so the raw pungency mellows.
- 3Add the spinach in batches if your pan is small, so it wilts evenly without spilling or cooling the pan too much.
- 4Keep the garlic only lightly golden; deeply browned garlic can overpower the clean, green flavor of Paleng Xaak.
- 5Cook just until most moisture evaporates and the leaves stay glossy, not dry or dark, for the proper Assamese home-style texture.
- 6Stir in the lemon juice only after switching off the heat to keep its brightness fresh and prevent bitterness.
- 7This dish is best eaten fresh, but leftovers keep well refrigerated for a day and can be gently reheated without overcooking.
Adapt it for your goals.
Low-oil
Use a little less mustard oil and cook in a wider pan so the spinach moisture evaporates faster while the dish still tastes light and balanced.
milderMilder
Reduce to one green chili or remove it entirely if you want the spinach and garlic to dominate without much heat.
with potatoWith-potato
Add thinly sliced boiled or par-cooked potatoes after the tempering for a heartier everyday xaak to serve with rice.
mixed greensMixed-greens
Combine spinach with tender amaranth or lai xaak for a more traditional greens medley and a slightly earthier taste.
Why this is on our healthy list.
Leafy Green Richness
Spinach brings the benefits of leafy greens, including fiber and naturally occurring vitamins and minerals in a simple, minimally spiced preparation.
Light Everyday Side
Because this stir-fry uses few ingredients and no heavy gravy, it stays light while still adding flavor and vegetable content to a rice-based meal.
Garlic and Chili Support
Garlic and green chili add aroma and depth without relying on rich sauces, helping the dish stay punchy yet straightforward.
Frequently asked questions
Usually the spinach was not drained well enough, or the pan was overcrowded. Dry the leaves thoroughly and cook in batches if needed so excess moisture can evaporate.
