Xaak Aru Bhaji
An authentic vegetarian recipe from Assam, India
Cook Time
20 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
300g Lai xaak (mustard greens) or spinach, chopped
150g Pumpkin, diced
100g Potato, diced
3piece Green chillies, slit
4piece Garlic cloves, sliced
20ml Mustard oil
6g Salt
7 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the greens thoroughly and chop them into medium-sized pieces.
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Heat mustard oil in a kadai over medium heat until it reaches smoking point. Reduce the heat slightly.
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Add the sliced garlic and sauté until lightly golden.
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Add the green chillies and stir for a few seconds.
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Add the diced potato and cook for 3–4 minutes.
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Add the pumpkin and cook for another 2–3 minutes.
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Add the chopped greens and salt.
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Stir well and cook uncovered over medium heat.
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The greens will release their own moisture; cook until the vegetables are tender and most of the liquid has evaporated, about 8–10 minutes.
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Stir occasionally but avoid overcooking.
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Serve hot with steamed rice as part of a traditional Assamese meal.
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Chef's Tips
Assamese xaak preparations are intentionally simple and use very few spices.
Mustard oil provides the characteristic flavour and should not be substituted if authenticity is desired.
Different seasonal greens such as lai xaak, paleng xaak (spinach), or kosu xaak (taro leaves) may be used.
Tomatoes, turmeric, red chilli powder, garam masala, and heavy spice mixes are generally not used in traditional xaak preparations.
The dish should remain light and fresh, with the flavour of the greens being the primary focus.
Xaak is traditionally served near the beginning of an Assamese meal, before richer dishes.
About This Dish
Xaak Aru Bhaji is a traditional vegetarian dish from Assam, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Assamese xaak preparations are intentionally simple and use very few spices. - Mustard oil provides the characteristic flavour and should not be substituted if authenticity is desired. - Different seasonal greens such as lai xaak, paleng xaak (spinach), or kosu xaak (taro leaves) may be used. - Tomatoes, turmeric, red chilli powder, garam masala, and heavy spice mixes are generally not used in traditional xaak preparations. - The dish should remain light and fresh, with the flavour of the greens being the primary focus. - Xaak is traditionally served near the beginning of an Assamese meal, before richer dishes.
Category
Vegetarian
Cook Time
20 mins
Servings
4 servings
Difficulty
Easy