Loading...
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.
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.
A dhaba-style classic featuring tender urad dal fried with a fragrant masala of onions, tomatoes, and ginger. This semi-dry lentil dish is hearty, flavorful, and pairs perfectly with hot naan or roti.
A vibrant and energizing Indian-style bowl packed with fresh fruits, crunchy nuts, and wholesome seeds in a lightly sweetened, cardamom-infused yogurt base. Perfect for a healthy breakfast or a revitalizing snack, this no-cook recipe is ready in just 10 minutes.
A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is a popular, nutritious breakfast or light lunch option across India, ready in under 30 minutes.
A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
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.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 177.37 calories per serving with 4.42g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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.
Add small pieces of fried fish or shrimp along with the water and simmer until cooked through for a non-vegetarian version.
This recipe works well with other greens like amaranth leaves (moricha xaak) or mustard greens (xoriyoh xaak), though cooking times may vary.
Incorporate other vegetables like pumpkin, ridge gourd, or broad beans along with the potatoes for more variety.
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.
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.
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.
Garlic and turmeric contain powerful anti-inflammatory and antioxidant compounds that help strengthen the body's immune response and fight off infections.
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.
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.
Yes, it is a very healthy dish. It's rich in iron, vitamins, and fiber from spinach, provides complex carbohydrates from potatoes, and is cooked with minimal oil and spices. It's a wholesome, everyday meal that is easy to digest.
Panch Phoron is a whole spice blend from Eastern India, containing equal parts of fenugreek, nigella, cumin, black mustard, and fennel seeds. It is essential for the authentic taste of this dish. If unavailable, you can use a mix of 1/2 tsp cumin seeds and 1/2 tsp mustard seeds, but the flavor profile will be different.
Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the pan. You might need to reduce the amount of water added for the gravy slightly.
Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.