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A comforting and quick Assamese stir-fry where tender spinach is cooked with scrambled eggs and mild spices. This simple, nutritious dish, a staple in Assamese homes, comes together in minutes and is typically enjoyed with steamed rice.
Prepare Ingredients
Sauté Aromatics
Cook the Spinach
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A comforting and quick Assamese stir-fry where tender spinach is cooked with scrambled eggs and mild spices. This simple, nutritious dish, a staple in Assamese homes, comes together in minutes and is typically enjoyed with steamed rice.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 216.91 calories per serving with 9.91g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add and Scramble Eggs
Serve
Add small cubes of boiled potato (aloo) along with the spinach for an 'Aloo Paleng Koni' version.
This recipe also works well with other leafy greens like amaranth leaves (morisa xaak) or fenugreek leaves (methi).
For a bit more spice, you can add a pinch of red chili powder along with the turmeric.
Garnish with freshly chopped cilantro (coriander leaves) for a fresh, aromatic finish.
This dish combines high-quality protein from eggs, essential for muscle repair and growth, with iron from spinach, which is vital for preventing anemia and boosting energy levels.
Spinach is an excellent source of Vitamin C and antioxidants, while eggs provide Vitamin D and selenium. This combination helps strengthen the immune system and protect the body against infections.
Both spinach and egg yolks are rich in lutein and zeaxanthin, powerful antioxidants that accumulate in the retina and help protect the eyes from harmful blue light and age-related macular degeneration.
The high Vitamin K content in spinach is crucial for bone health as it helps in calcium absorption. Eggs contribute Vitamin D, which also plays a key role in maintaining strong bones.
One serving of Paleng Xaak logot Koni contains approximately 180-220 calories, making it a light yet satisfying dish. The exact count depends on the amount of oil used and the size of the eggs.
Yes, it is a very healthy dish. It's rich in protein from the eggs, and packed with iron, vitamins (A, C, K), and fiber from the spinach. Using mustard oil also provides beneficial omega-3 fatty acids.
While mustard oil provides the authentic Assamese flavor, you can substitute it with any neutral vegetable oil, sunflower oil, or even ghee. The taste profile will be slightly different but still delicious.
Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out all the excess water before adding it to the pan. You will need about 250-300g of thawed, squeezed spinach to equal 500g of fresh spinach.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until hot before serving.