Why did my xaak bhaji turn watery?

The greens likely went into the pan too wet or the pan was covered too long. Dry the leaves well and cook uncovered so moisture evaporates.

Do I have to use mustard oil for this recipe?

Mustard oil gives the most authentic Assamese flavor. You can use another oil, but the bhaji will taste milder and less characteristic.

How do I know when the potatoes are done?

The thin strips should lose their raw look and turn tender when pressed with a spatula or pinched with your fingers.

Can I prepare the greens in advance?

Yes. Wash, drain, and chop them ahead, then refrigerate wrapped in a cloth or paper towel so they stay dry and cook better later.

What should I serve with xaak bhaji?

It is traditionally best with plain steamed rice, where its light seasoning and earthy greens can stand out.

Home / Recipes / indian / Xaak Bhaji

indianEasyveganvegetariangluten freedairy free

Xaak Bhaji

RATING

4.3/5(28)

TASTE SCORE

6/10

A simple Assamese-style leafy greens stir-fry that lets the vegetable shine. Lightly seasoned with panch phoron, garlic, and green chili, this home-style bhaji is quick, comforting, and best served with plain rice.

PREP

15m

COOK

12m

SERVES

1 KATORI

101 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gamaranth leaves · washed well and roughly chopped1 pcspotato · small, peeled and cut into thin strips5 pcsgarlic · cloves, sliced2 pcsgreen chili · slit½ tsppanch phoron1 tbspmustard oil¼ tspsalt

NUTRITION · PER SERVING

101

CALORIES · 1 KATORI

Protein4g · 16%

Carbs13g · 51%

Fat4g · 36%

Fiber4g

Sugar1g

Saturated fat0g

Cholesterol0mg

Sodium174mg

Potassium973mg

Phosphorus97mg

How we calculate →

METHOD · 5 STEPS

prep · ~15 min
Prep the greens and vegetables.
1.Pick through the amaranth leaves and tender stems, then wash them very well to remove grit.
2.Drain the leaves and roughly chop them.
3.Peel the potato and cut it into thin strips.
4.Slice the garlic and slit the green chilies.
temper · ~1 min
Heat the oil and crackle the spices.
Heat mustard oil in a kadai over medium heat until it is lightly smoky. Lower the heat and add panch phoron, letting it crackle for a few seconds.
TIPHeating mustard oil first softens its sharp raw taste.
saute · ~5 min
Cook the garlic, chili, and potato.
1.Add the sliced garlic and green chilies to the hot oil.
2.Sauté for 30 seconds until fragrant.
3.Add the potato strips and cook for 3 to 4 minutes, stirring often, until they start to soften.
saute · ~7 min
Add the xaak and cook until tender.
Add the chopped amaranth leaves and salt. Mix well and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the greens wilt, the potato is tender, and most of the moisture dries out.
TIPDo not cover the pan for long, or the bhaji can turn watery.
serve
Serve hot with plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the washed amaranth well before chopping so the bhaji sautés instead of steaming.
2
Cut the potato into very thin matchsticks so it finishes cooking in the same time as the greens.
3
Let the mustard oil reach a light smoke point first; this removes its raw pungency and gives a truer Assamese flavor.
4
Add the greens in batches if your kadai is small, since amaranth collapses quickly as it wilts.
5
Keep the pan mostly uncovered so excess moisture evaporates and the xaak bhaji stays dry, not mushy.
6
Stop cooking as soon as the leaves turn tender and glossy; overcooked amaranth can become dull and stringy.
7
This tastes best fresh, but leftovers keep well for a day refrigerated and can be reheated in a dry pan.