Xaakor Bhaji
A simple Assamese leafy greens stir-fry that lets the fresh taste of xaak shine. Lightly cooked with garlic, green chili, and a little oil, this everyday bhaji is quick, comforting, and perfect beside rice and dal.
For 4 servings
- prep · ~6 min
Wash and chop the xaak.
1.Pick through the amaranth leaves and tender stems, discarding any tough stalks.2.Wash the leaves in several changes of water until no grit remains.3.Drain well and roughly chop the leaves and tender stems.TIPDrain the greens well so they fry lightly instead of turning watery in the pan. - saute · ~2 min
Cook the garlic and chili.
1.Heat mustard oil in a pan over medium heat until it smells sharp and just begins to smoke lightly.2.Lower the heat and add the sliced garlic.3.Add the green chili and cook until the garlic turns lightly golden and fragrant. - saute · ~7 min
Stir-fry the xaak.
1.Add the chopped amaranth leaves to the pan and mix well with the garlic and chili.2.Add salt and cook over medium heat, stirring often, until the leaves wilt down.3.Keep cooking until the extra moisture dries and the greens look glossy and tender.TIPDo not cover the pan for long; open cooking helps the bhaji stay bright and lightly dry. - serve
Serve hot with rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the amaranth thoroughly after washing; trapped water will steam the greens instead of giving you a lightly dry bhaji.
- 2Heat the mustard oil until just smoking, then lower the heat before adding garlic to mellow its raw pungency.
- 3Slice the garlic evenly so some pieces do not burn before the rest turn lightly golden.
- 4Add the chopped stems first for 1 minute if they are thicker than the leaves, then add the leaves.
- 5Cook the xaak uncovered and stir often so excess moisture evaporates and the bhaji stays glossy, not soggy.
- 6Stop cooking as soon as the greens are tender and lightly dry; overcooking can dull both color and fresh flavor.
- 7This bhaji is best fresh, but leftovers keep well in the fridge for a day and can be reheated quickly in a dry pan.
Adapt it for your goals.
Low-oil
Use slightly less mustard oil and a wider pan so the greens still cook off their moisture quickly while staying light.
milderMilder
Reduce to one green chili or remove the seeds for a gentler everyday version that still keeps the garlic-mustard aroma.
mixed greensMixed-greens
Combine amaranth with a little spinach or lai xaak for a softer texture and a more rounded leafy flavor.
with potatoWith-potato
Add thinly sliced potato before the garlic finishes browning for a heartier bhaji that pairs especially well with plain rice.
Why this is on our healthy list.
Leafy Green Richness
Amaranth leaves bring the benefits of dark leafy greens, making this simple bhaji a nourishing everyday side.
Lightly Cooked and Minimal
With very little oil and no heavy masala, the dish stays light while letting the greens remain the main component.
Garlic-Forward Simplicity
Garlic adds flavor depth without relying on rich ingredients, helping keep the dish satisfying and straightforward.
Frequently asked questions
Yes. Spinach, red amaranth, or other tender local greens can work, though the taste and final texture will be softer and less earthy.
