Paleng Xaak Bhaji
An earthy, comforting stir-fry from Assam that lets fresh spinach shine. The spinach is finely chopped and gently cooked with just a hint of garlic, green chili, and mustard oil. This simple dry curry comes together in minutes and tastes like a warm hug from a grandmother’s kitchen.
For 4 servings
- prep
Wash and chop the spinach.
Wash the spinach leaves thoroughly in multiple changes of water to remove all grit. Drain well, bunch the leaves together, and finely chop them.
- temper · ~3 min
Heat mustard oil and sauté the aromatics.
1.Heat mustard oil in a kadai or wok over medium heat until it reaches its smoking point.2.Once the oil smokes lightly, reduce the heat to low.3.Add the chopped garlic and sauté until fragrant and just turning golden (30 seconds).4.Add the slit green chilies and stir for another 30 seconds.TIPLetting the mustard oil smoke removes its raw pungency and gives a mellow, nutty flavor. - saute · ~8 min
Cook the spinach until wilted and dry.
1.Add the finely chopped spinach to the kadai.2.Sprinkle salt evenly over the spinach and stir well to combine.3.Cook uncovered on medium-low heat, stirring occasionally, until the spinach wilts and releases its water.4.Continue cooking until all the released moisture has evaporated completely and the spinach looks glossy and dry (6-8 minutes).TIPDo not cover the pan while cooking—covering creates steam and makes the bhaji soggy instead of dry and glossy. - serve
Serve immediately with steamed rice.
Remove from heat and transfer to a serving bowl. Paleng xaak bhaji is best served fresh and hot as a side with plain rice and a wedge of lemon.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use only tender, young spinach leaves for the best texture and sweetness.
- 2Finely chopping the spinach ensures it cooks quickly and evenly without releasing too much water.
- 3Bring mustard oil to its smoking point before lowering the heat to tame its pungent edge.
- 4Keep the pan uncovered throughout cooking to allow moisture to escape for a dry, glossy finish.
- 5Don't overcook once the water has evaporated—stop when the spinach is just glossy to retain its bright green color.
- 6This bhaji is best served immediately; it does not reheat well as it turns mushy.
Adapt it for your goals.
Garlic-Heavy
Double the garlic for a punchier, more aromatic bhaji that garlic lovers will enjoy.
With PotatoWith Potato
Add 1 small cubed potato along with the spinach for a heartier, more filling version that pairs beautifully with rice.
No Onion No Garlic (Satvik)No-Onion No-Garlic (Satvik)
Omit the garlic and use a pinch of asafoetida (hing) instead for a version suitable for fasting or certain vegetarian diets.
Why this is on our healthy list.
Packed with Iron
Spinach is a well-known source of non-heme iron, which supports healthy blood and energy levels.
Rich in Vitamin K
A single serving of spinach provides a significant amount of vitamin K, essential for bone health and proper blood clotting.
Low in Calories, High in Fiber
This simple stir-fry is naturally low in calories yet provides dietary fiber that aids digestion and promotes fullness.
Heart-Healthy Fats
Mustard oil contains monounsaturated and polyunsaturated fats that are beneficial for cardiovascular health when used in moderation.
Frequently asked questions
Yes, baby spinach works well and has a milder flavor, but you can skip the fine chopping since the leaves are already tender.
