Paleng Xaak'or Aanja
A light and comforting spinach and potato curry from Assam, flavored with a simple tempering of panch phoron and garlic. This soupy dish is perfect with steamed rice for a wholesome, everyday meal.
For 4 servings
Begin by preparing your ingredients. Wash the spinach thoroughly and chop it roughly. Peel the potatoes and cut them into 1-inch cubes. Finely chop the onion and garlic, chop the tomato, and slit the green chilies lengthwise.
Heat the mustard oil in a kadai or deep pan over medium-high heat. For authentic flavor, allow the oil to heat until it is just about to smoke, which removes its raw pungency. This should take about 1-2 minutes.
Lower the heat to medium, add the panch phoron and let the seeds crackle for about 30 seconds. Immediately add the chopped garlic and slit green chilies. Sauté for another 30-40 seconds until the garlic becomes fragrant, being careful not to burn it.
Add the chopped onions and sauté for 2-3 minutes until they turn soft and translucent.
Add the potato cubes, turmeric powder, and salt. Mix everything well to coat the potatoes with the spices. Sauté for 4-5 minutes, stirring occasionally.
Stir in the chopped tomatoes and cook for 3-4 minutes until they soften and become mushy, integrating into the base.
Add the chopped spinach to the pan in batches. It will look like a lot, but it will wilt down quickly. Stir gently after each addition until all the spinach has wilted, which should take about 2-3 minutes.
Pour in 2 cups of hot water and bring the curry to a rolling boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
Once the potatoes are cooked, check the seasoning and adjust the salt if necessary. Let the curry rest for 5 minutes before serving hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Heating mustard oil until it just starts to smoke is a crucial step to mellow its pungent flavor.
- 2Do not overcook the spinach; add it towards the end to retain its vibrant green color and nutrients.
- 3For a slightly thicker gravy, gently mash a few cooked potato cubes against the side of the pan with a spoon.
- 4Add fried lentil dumplings (bori/vadi) along with the water for added texture and protein.
- 5Using hot water to make the gravy helps maintain the cooking temperature and results in a better-tasting curry.
Adapt it for your goals.
Add Protein
Add small pieces of fried fish or shrimp along with the water and simmer until cooked through for a non-vegetarian version.
Different GreensDifferent Greens
This recipe works well with other greens like amaranth leaves (moricha xaak) or mustard greens (xoriyoh xaak), though cooking times may vary.
Add VegetablesAdd Vegetables
Incorporate other vegetables like pumpkin, ridge gourd, or broad beans along with the potatoes for more variety.
No Onion/GarlicNo Onion/Garlic
For a Sattvic version, omit the onion and garlic. Add a pinch of asafoetida (hing) to the hot oil after the panch phoron for a savory flavor.
Why this is on our healthy list.
Rich in Iron and Vitamins
Spinach is an excellent source of iron, Vitamin K, Vitamin A, and folate, which are crucial for healthy blood production, strong bones, and good vision.
Aids Digestion
The high fiber content from both spinach and potatoes promotes healthy digestion and regular bowel movements. The soupy, light consistency makes it gentle on the stomach.
Immunity Boosting
Garlic and turmeric contain powerful anti-inflammatory and antioxidant compounds that help strengthen the body's immune response and fight off infections.
Heart-Healthy
This recipe is low in saturated fat. Using mustard oil, which is rich in heart-friendly monounsaturated and polyunsaturated fats, contributes to better cardiovascular health.
Frequently asked questions
One serving of Paleng Xaak'or Aanja contains approximately 150-160 calories, making it a light and healthy main dish. The exact count can vary based on the size of the vegetables and the amount of oil used.
