Bhuna Lai Xaak
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Bhuna Lai Xaak is a magnifique and fiery stir-fry from the hills of the Northeast, made using mustard greens (Lai Xaak). Unlike the creamy saags of the North, this version is dry, punchy, and highlights the natural peppery sharpness of the mustard leaves. We slow-roast the leaves with lots of garlic and dried chilies in mustard oil until they become dark and intensely flavorful. It is a symbol of honest, tribal cooking that focuses on the purity of the ingredients. The taste is bold, savory, and carries a magnifique smoky finish from the high-heat bhuna technique. I love serving this as a strong side dish with a simple meal of rice and dal.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to a great bhuna is using a generous amount of garlic; it beautifully balances the bitterness of the mustard.
- Always cook the saag uncovered to ensure the water evaporates quickly and the leaves get that magnifique roasted texture.
- Using high-quality mustard oil is essential for the authentic smoky and pungent Northeast flavor profile.
Nutritional Information(Per 150g)
110 kcal
4g
8g
7g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.