Meals Recipes Ingredients Cuisines Diets Health Goals Articles

Recipes

Popular Recipes
Quick Recipes
Healthy Recipes
Breakfast
Lunch
Dinner
All Recipes

Cuisines

Indian
Italian
Mexican
Chinese
Thai
Mediterranean
All Cuisines

Diets

Vegetarian
Vegan
Keto
Paleo
Gluten-Free
Dairy-Free
All Diets

Resources

Meal Planner
Articles
Nutrition Guide
Cooking Tips
Health Goals
Ingredients

Mobile App Coming Soon

We are coming with our mobile apps to help you plan your meals. Sign up to get early access.

About Us|Privacy Policy|Terms of Service|Contact|Sitemap

X IG P YT

Xaak Bhaji Recipe | CraftMyMeals | CraftMyMeals

Home
Recipes
Xaak Bhaji

indianeasyveganvegetariangluten-freedairy-free

nut-free

soy-free

kosher

mediterranean

Xaak Bhaji

Popularity

1.5

Taste Score:6/10

A simple and nutritious Assamese stir-fry made with mustard greens, garlic, and green chilies. This rustic dish, tempered in mustard oil, is a staple in Assamese cuisine and pairs perfectly with steamed rice and dal.

Prep10m

Cook10m

Servings4

Serving:1 cup

125 cal

Ingredients

For 4 servings

500 g Mustard Greens (Also known as 'lai xaak' in Assamese. Roughly chopped.)
2 tbsp Mustard Oil (Essential for the authentic pungent flavor.)
1 tsp Panch Phoron (A Bengali five-spice blend.)
6 cloves Garlic Cloves (Finely chopped.)
1 inch Ginger (Peeled and finely grated.)
3 pcs Green Chilies (Slit lengthwise. Adjust quantity to your spice preference.)
0.25 tsp Turmeric Powder (Adds color and earthy flavor.)
0.75 tsp Salt (Adjust to taste.)

Nutrition per Serving

125

Calories

Protein

12g

Carbs

Instructions

1
Prepare the Greens (5 minutes)
- Wash the mustard greens thoroughly in a large bowl of water, changing the water 2-3 times to remove all grit and dirt.
- Drain the greens well. Roughly chop the leaves and tender stems, discarding any tough, fibrous parts.
- Set aside in a colander to allow excess water to drain off completely.
2
Temper the Spices (2 minutes)
- Place a kadai or heavy-bottomed pan over medium-high heat. Add the mustard oil and heat it until it becomes very hot and just begins to smoke lightly. This step is crucial to mellow its pungent flavor.
- Reduce the heat to medium. Carefully add the panch phoron seeds and let them crackle for about 30 seconds.
- Add the chopped garlic, grated ginger, and slit green chilies. Sauté for about 1 minute until the garlic is fragrant and turns a pale golden color. Be careful not to burn it.
3
Cook the Xaak (8 minutes)
- Add the chopped mustard greens to the pan all at once. The pan will seem very full, but the greens will wilt down significantly.

Similar Recipes You Might Like

View all recipes

medium

vegetariangluten-free

indian

Daal Mash Fry

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.

vegetariangluten-free

indian

Fruit and Nut Bowl

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.

Dalia Porridge

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.

Vegetable Seviyan Upma

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.

30 min

303cal

9gprotein

About This Xaak Bhaji Recipe

This indian recipe takes 20 minutes to prepare and yields 4 servings. At 124.83 calories per serving with 4.84g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.

Fat

Fiber5g

Sodium464mg

Potassium622mg

Phosphorus105mg

Know more about our calculations

Sprinkle the turmeric powder and salt over the greens.

Toss everything together gently to coat the greens with the oil and spices.

Cover the pan with a lid and cook on low-medium heat for 5-7 minutes, stirring occasionally. The greens will release their own moisture and cook in the steam.

Uncover the pan and stir-fry on medium-high heat for another 1-2 minutes to evaporate any remaining excess water. The final dish should be moist but not watery.

Serve

Check the seasoning and add more salt if needed.
Serve the Xaak Bhaji hot as a side dish with steamed rice (bhaat) and dal (dail) for a classic, comforting Assamese meal.

Pro Tips

1For the most authentic flavor, do not substitute mustard oil. Heating it until it's lightly smoking is key to reducing its pungency.
2Washing greens thoroughly is critical. Submerging them in a large bowl of water helps the grit settle at the bottom.
3Avoid overcooking the greens to retain their vibrant color, texture, and nutritional value. They should be tender but still have a slight bite.
4The volume of greens reduces drastically upon cooking, so don't be alarmed by the large initial quantity.
5For a traditional Assamese 'khar' flavor without using actual khar, add a tiny pinch (less than 1/8 tsp) of baking soda while cooking. It helps soften the greens and preserve their color.

Recipe Variations

Add Vegetables

Create 'Aloo Xaak Bhaji' by adding one small potato, diced, along with the garlic and ginger. Sauté until partially cooked before adding the greens.

Different Greens

While mustard greens are traditional, this recipe works well with other leafy greens like spinach (palak), amaranth leaves (dhekia xaak), or fenugreek leaves (methi).

Add Lentils

For added protein, stir in 2-3 tablespoons of cooked masoor dal (red lentils) at the end of cooking.

Add a Tangy Note

Squeeze a few drops of lemon juice or add a small, chopped tomato along with the greens for a hint of tanginess.

Health Benefits

✨

Rich in Vitamins and Minerals

Mustard greens are an excellent source of Vitamin K, crucial for bone health and blood clotting, as well as Vitamin A and Vitamin C, which support vision and immune function.

🛡️

Boosts Immunity

The combination of garlic, ginger, and Vitamin C from the greens helps strengthen the immune system and fight off common infections.

✨

Supports Digestive Health

Being high in dietary fiber, this dish aids in digestion, promotes regular bowel movements, and supports a healthy gut microbiome.

✨

Anti-inflammatory Properties

Mustard oil, ginger, and turmeric contain compounds that have natural anti-inflammatory effects, which can help reduce inflammation in the body.

Frequently Asked Questions

Is Xaak Bhaji healthy?

Yes, Xaak Bhaji is very healthy. It is rich in vitamins A, C, and K from the mustard greens, packed with fiber, and low in calories. The use of garlic, ginger, and mustard oil also provides anti-inflammatory and antioxidant benefits.

How many calories are in one serving of Xaak Bhaji?

One serving of Xaak Bhaji (approximately 1 cup or 115g) contains around 105-120 calories, making it a light and nutritious side dish. The majority of the calories come from the mustard oil.

Can I use a different oil instead of mustard oil?

You can, but it will significantly change the flavor of the dish. The pungent, sharp taste of mustard oil is characteristic of Assamese and Bengali cuisine. If you must substitute, use a neutral oil like sunflower or canola oil.

What is panch phoron and can I substitute it?

Panch Phoron is a whole spice blend containing equal parts of fenugreek, nigella, cumin, black mustard, and fennel seeds. If you don't have it, you can use 1/2 tsp of cumin seeds and 1/2 tsp of mustard seeds as a simple substitute.

My bhaji turned out bitter. Why?

Mustard greens have a naturally pungent and slightly bitter taste, which is part of their appeal. However, if it's overly bitter, it might be because the greens were overcooked or they were a particularly mature batch. A tiny pinch of sugar or a squeeze of lemon juice at the end can help balance the bitterness.