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A simple and delicious Assamese stir-fry made with fresh spinach, potatoes, and aromatic panch phoron. This comforting side dish comes together quickly and pairs perfectly with steamed rice and dal.
For 4 servings
Prepare Vegetables (10 mins)
Temper the Spices (2 mins)
Sauté Aromatics and Potatoes (8 mins)
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A simple and delicious Assamese stir-fry made with fresh spinach, potatoes, and aromatic panch phoron. This comforting side dish comes together quickly and pairs perfectly with steamed rice and dal.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 171.88 calories per serving with 5.05g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Wilt the Spinach (5 mins)
Final Touches and Serving
Add 1/2 cup of boiled chickpeas or 100g of crumbled paneer along with the spinach for a more substantial dish.
Add 2 tablespoons of soaked yellow moong dal along with the potatoes. The dal will cook down and add a lovely texture and nutty flavor.
This recipe also works well with other greens like mustard greens (xoriyoh xaak) or amaranth leaves (morisa xaak), though cooking times may vary slightly.
Squeeze the juice of half a lime or add 1/2 teaspoon of amchur (dry mango powder) at the end of cooking for a hint of tanginess.
Spinach is an excellent source of iron, which is crucial for preventing anemia and maintaining energy levels. It's also loaded with vitamins A, C, and K, supporting vision, immunity, and bone health.
The combination of garlic, turmeric, and vitamin C from spinach helps strengthen the immune system. Turmeric contains curcumin, a powerful anti-inflammatory and antioxidant compound.
The high fiber content from both spinach and potatoes promotes healthy digestion, aids in regular bowel movements, and supports a healthy gut microbiome.
Panch Phoron is a whole spice blend originating from the Indian subcontinent, used especially in Eastern India and Bangladesh. It's a mix of five spices: fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds in equal parts.
Yes, you can use a neutral vegetable oil or sunflower oil. However, mustard oil provides a distinct, pungent flavor that is characteristic of Assamese and other Eastern Indian cuisines.
Yes, it is a very healthy dish. Spinach is packed with iron, vitamins A, C, and K. The use of minimal oil and whole spices makes it a nutritious, fiber-rich side dish.
One serving of Paleng Xaak Bhaji contains approximately 120-150 calories, depending on the amount of oil and the size of the potato used.
Spinach releases a lot of water. To fix a watery bhaji, simply turn up the heat to medium-high and cook uncovered, stirring frequently, until the excess moisture evaporates. This should only take a few minutes.