Paleng Xaak logot Koni
A simple Assamese home-style dish where soft spinach cooks down with eggs, onion, and a little ginger. Lightly spiced and comforting, it comes together quickly and pairs especially well with plain rice.
For 4 servings
- prep · ~10 min
Prepare the spinach and eggs.
1.Wash the spinach very well to remove any grit and roughly chop it.2.Crack the eggs into a bowl and beat lightly until just mixed.3.Chop the onion, ginger, and slit the green chilies. - saute · ~5 min
Cook the onion, ginger, and chilies.
1.Heat mustard oil in a pan over medium heat until hot.2.Add the onion and cook until soft and lightly golden, 3 to 4 minutes.3.Add the ginger and green chilies and cook for 30 seconds until fragrant.TIPCook the mustard oil well before adding the onion so its sharp raw smell mellows. - saute · ~5 min
Wilt the spinach.
Add the chopped spinach, turmeric powder, and salt. Cook over medium heat for 4 to 5 minutes, stirring often, until the leaves wilt down and most of the moisture evaporates.
- mix · ~3 min
Add the eggs and mix well.
Pour in the beaten eggs and stir gently so the eggs coat the spinach. Keep mixing for 2 to 3 minutes until the eggs are softly set and evenly combined with the greens.
TIPKeep the heat medium-low at this stage so the eggs stay soft and do not turn rubbery. - serve
Serve hot with plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the washed spinach well before chopping so the dish doesn't turn watery in the pan.
- 2Let the mustard oil heat until it just starts to shimmer; this removes its raw pungency without burning it.
- 3Cook the spinach until most of its moisture is gone before adding eggs, or the eggs will weep and stay loose.
- 4Beat the eggs only until combined; over-beating can make the final texture a bit foamy instead of soft.
- 5Once the eggs go in, keep the flame medium-low and stir continuously for soft, creamy curds through the spinach.
- 6If serving later, slightly undercook the eggs because residual heat will continue to set them.
- 7This tastes best fresh, but leftovers can be reheated gently with a splash of water to loosen the spinach-egg mixture.
Adapt it for your goals.
Low-oil
Use less mustard oil and a nonstick pan for a lighter version that still keeps the spinach and egg combination intact.
high proteinHigh-protein
Add 1-2 extra eggs for a heartier meal with more body, especially if serving this as a main with rice.
milderMilder
Reduce to 1 green chili or remove the seeds for a gentler heat that suits children or spice-sensitive eaters.
garlickyGarlicky
Add a little chopped garlic with the ginger for a deeper savory note, while keeping the dish homestyle and simple.
Why this is on our healthy list.
Rich in Leafy Greens
Spinach brings fiber and plant compounds to the dish, making this a simple way to include more greens in a meal.
Good Protein Support
Eggs add satisfying protein and help make the dish more filling while keeping the ingredient list very minimal.
Lightly Spiced and Balanced
With ginger, green chili, and only a little oil, the dish stays flavorful without relying on heavy masalas or rich gravies.
Frequently asked questions
Yes, but thaw and squeeze out as much water as possible first, otherwise the eggs may turn watery and the dish will taste diluted.
