Xaak bhaji (Assamese stir-fried greens)
Vegetarian
শাক ভাজি · xak bhaji
Leafy greens, most often lai xaak (mustard greens), wilted in mustard oil with garlic, dried red chilli and a few fenugreek seeds. Simple and slightly bitter, it is part of almost every Assamese rice meal.
Xaak bhaji (Assamese stir-fried greens) is an Indian side dish, ready in about 20 minutes and made with mustard greens and mustard oil. It serves 4 and is rated beginner to cook.
No licensed photograph of this dish yet.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- Level
- Beginner
- Calories
- 90
Method
Step 1
Wash the greens in several changes of water, lifting them out so grit stays behind, then drain well in a colander (opens in a new tab).
How it looks · Photo: Katerina Holmes on Pexels Step 2
Heat the mustard oil (opens in a new tab) in a wok (opens in a new tab) until it just smokes, then lower the heat and let it cool for 30 seconds. Add the fenugreek (opens in a new tab) seeds and dried chillies; when the fenugreek turns reddish, add the garlic (opens in a new tab) and green chilli (opens in a new tab) and fry until the garlic is pale golden.
- 2 min
- medium heat
- Wok (opens in a new tab)
Heating mustard oil to smoking point mellows its raw pungency.
How it looks · Photo: Aesthos AR. Photography on Pexels Step 3
Add the greens with the turmeric (opens in a new tab) and salt and toss over medium-high heat until wilted, 4–6 minutes. Cook uncovered until most of the liquid has evaporated; the greens should be soft but still bright.
- 6 min
- medium-high heat
About this dish
- Origin
- Assam, India · Commonly attributedMade with whatever greens are in season: lai (mustard), dhekia (fiddlehead fern), morisa or khutura (amaranth) and others.More food from India
- Dish
- Lunch · Dinner · Side dishes
- Cooking method
- Stir-fried
- Taste
- garlicky, bitter, earthy, mild
- Diet
- Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carbWorked out from the ingredients. How labels work
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · DASH-style - Good for
- Everyday · Budget-friendly · One-pan
- Cook more with
- Mustard greens · Mustard oil · Fenugreek · Dried whole chillies · Garlic
- Techniques
- Stir-frying
Allergens
- Contains, can be adapted: Mustardfrom mustard oil
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
90 kcal per serving
Calculated1 serving ≈ 137 g · recipe makes 4
Where the energy comes from
- Protein 16%
- Carbohydrate 32%
- Fat 51%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 90 kcal | 66 kcal |
| Protein | 4.1 g | 3 g |
| Carbohydrate | 8.1 g | 5.9 g |
| Net carbohydrate | 3.8 g | 2.7 g |
| Sugars | 1.7 g | 1.2 g |
| Added sugars | 0 g | 0 g |
| Fibre | 4.4 g | 3.2 g |
| Fat | 5.7 g | 4.2 g |
| Saturated fat | 0.6 g | 0.5 g |
| Trans fat | 0 g | 0 g |
| Cholesterol | 0 mg | 0 mg |
| Sodium | 318 mg | 232 mg |
| Salt equivalent | 0.8 g | 0.6 g |
Vitamins & minerals per serving
- Potassium
- 526 mg
- Calcium
- 154 mg
- Iron
- 2.3 mg
- Magnesium
- 43 mg
- Vitamin A (RAE)
- 199 µg
- Vitamin C
- 89 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 16 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: green chilli, turmeric.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Mustard greens shrink a lot; 500 g serves four as a side.
Common mistakes
- Covering the pan, which stews the greens and dulls their colour.
Serve with
- Serve with rice, masor tenga, dal and a pitika for a classic Assamese meal.
Storage
- Best fresh; keeps 1 day refrigerated.
Reheating
- Reheat briefly in a hot pan.
Variations
- Dhekia xaak bhaji: Made with fiddlehead fern fronds, a seasonal Assamese favourite.
- Lai xaak with fish head: Greens cooked with a fried fish head for a richer dish.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Sauces, chutneys & dips for this dish
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Mustard greens, washed, tough stems removed, roughly chopped500 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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