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A simple and soulful Assamese stir-fry featuring tender leafy greens and potatoes, tempered with the unique aroma of panch phoron. This rustic and healthy dish is a staple in Assamese homes, perfect with steamed rice and dal.
For 4 servings
Prepare Vegetables: Thoroughly wash the lai xaak (mustard greens) in multiple changes of water to remove all grit, then roughly chop. Peel the potatoes and dice them into small, ½-inch cubes. Finely slice the onion, mince the ginger and garlic, and slit the green chilies.
Temper Spices: Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the panch phoron, and allow the seeds to splutter for about 30 seconds until fragrant. Be careful not to burn them.
Sauté Aromatics and Potatoes: Add the sliced onions to the pan and sauté for 2-3 minutes until they become soft and translucent. Add the minced ginger, garlic, and slit green chilies, and cook for another minute until the raw aroma disappears. Stir in the diced potatoes, turmeric powder, and salt. Mix well to coat the potatoes evenly.
Cook Potatoes: Cover the pan and cook the potatoes for 6-8 minutes on low-medium heat, stirring occasionally. If they start to stick to the bottom, add a small splash of water. Cook until the potatoes are about 80% done (fork-tender but still firm).
Wilt the Greens: Add the chopped lai xaak to the pan. It will seem like a lot, but it will wilt down significantly. Gently toss everything together. Cover and cook for another 5-7 minutes, or until the greens are tender and the potatoes are fully cooked. Avoid overcooking to maintain the vibrant green color.
Final Touches and Serving: Uncover the pan, give it a final stir, and check the seasoning. Adjust salt if necessary. Serve the Xaakor Bhaji hot as a side dish with steamed rice and dal for a complete Assamese meal.
A simple and soulful Assamese stir-fry featuring tender leafy greens and potatoes, tempered with the unique aroma of panch phoron. This rustic and healthy dish is a staple in Assamese homes, perfect with steamed rice and dal.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 215.16 calories per serving with 5.58g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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For extra texture and protein, fry a handful of 'bori' (sun-dried lentil dumplings) until golden and add them to the bhaji in the last few minutes of cooking.
This recipe works beautifully with other Assamese greens like 'Paleng Xaak' (spinach) or 'Dhekia Xaak' (fiddlehead ferns). Adjust cooking time as spinach cooks much faster.
For a slight tang, add one chopped tomato along with the potatoes. You can also add a squeeze of lemon juice just before serving.
A traditional, non-vegetarian variation involves adding a fried fish head ('Maasor Mur'), crumbled into the bhaji while cooking for a deep, savory flavor.
Mustard greens are a powerhouse of nutrients, including Vitamin K, Vitamin A, and Vitamin C, which are essential for bone health, vision, and immune function.
The combination of leafy greens and potatoes provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Spices like turmeric (containing curcumin), ginger, and garlic are well-known for their potent anti-inflammatory and antioxidant effects, which can help reduce inflammation in the body.
This dish is low in saturated fat and cholesterol. The use of mustard oil, in moderation, provides beneficial monounsaturated and polyunsaturated fats.
Yes, Xaakor Bhaji is a very healthy dish. It is rich in vitamins and minerals from the mustard greens, provides dietary fiber, and uses wholesome spices like turmeric, ginger, and garlic, which have anti-inflammatory properties. It is a light, nutritious, and plant-based side dish.
A single serving of Xaakor Bhaji (approximately 1 cup or 220g) contains around 150-180 calories. The exact count can vary based on the amount of oil and the size of the potatoes used.
Panch Phoron is a whole spice blend from Eastern India, meaning 'five tempers'. It consists of equal parts of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds. You can easily make it at home by mixing these five spices.
While mustard oil provides the authentic, pungent flavor characteristic of Assamese cuisine, you can substitute it with any neutral vegetable oil like sunflower or canola oil. However, the taste profile will be different.
Leftover Xaakor Bhaji can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan or microwave before serving.
The greens release water as they cook. If your bhaji is too watery, simply remove the lid and cook on medium-high heat for a few more minutes, allowing the excess moisture to evaporate. Stir occasionally to prevent burning.
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