Indian Spiced Bok Choy
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My Indian bok choy recipe is a delicious fusion of tender Chinese greens and aromatic Indian spices, bringing a unique twist to your regular stir-fry. It’s great for anyone looking to make an easy, versatile side dish that is gluten-free, dairy-free and vegan – perfect for spicing up your dinner routine!
I’m a firm believer that Indian spices make just about any vegetable delicious, especially veggies that tend to have a more bitter taste. Flavorful, aromatic spices like turmeric powder, cumin, and coriander make otherwise boring veggies come alive.
Bok choy, also known as pak choi, is a popular leafy vegetable in Chinese cooking and can sometimes be slightly bitter. But in this recipe, I give it an Indian twist that transforms it into a delicious, flavorful dish.
My pak choi recipe, Indian style, is full of depth of flavor and isn’t chewy or tough. My secret is that I finely shred or dice it up into small pieces to help it cook down to be tender and satisfying. It’s the perfect quick and easy side dish to any meal.
👩🏽🍳 Why I Love This Recipe
My bok choy Indian recipe is a winner for those following a plant-based diet. I take this hearty leafy vegetable and infuse it with lots of Indian flavors. It’s so tasty that it will satisfy meat-eaters and non-meat-eaters alike!
It also happens to be super easy to make, and is ready in just 20 minutes! I use just a few simple ingredients, which means that you don’t need to spend a lot of money or know anything about Indian cooking to make this dish perfectly every time.
Trust me, you’ll be able to master this cooking method the first time and apply it to other veggies too!
I also love that this Indian bok choy recipe is naturally vegan and gluten-free, so it works well no matter what dietary needs my friends or family might have.
Another great thing is that goes with just about anything, from a full Indian meal with dal and curry to just a bowl of simple rice. Plus, it’s easy to customize to your taste with other spices or adding more heat.
But the best thing of all is that my Indian spiced bok choy is totally family-friendly, and guaranteed to be a hit with everyone at your dinner table. The mild spices make it a great way to introduce your kids to this leafy green and may even entice them to try it!
Latest Recipe Video!
🥘 Ingredients
You can find everything you need to make my Indian bok choy recipe at your local grocery store or farmer’s market. See my recipe card at the bottom of the post for the exact amounts and nutritional information.
Bok Choy: For this recipe, I use both the white and leafy parts. If you can’t find regular bok choy, you can also use baby bok choy or regular or Chinese cabbage. You can even use a mixture to make a cabbage bok choy stir-fry.
Red Onion: Caramelized chopped red onion adds a sweet, sharp flavor that compliments the Asian greens perfectly. I also like the colorful contrast it provides, but white or yellow onion will also work. If you want a more pungent flavor, try using a small amount of shallot.
Indian Spices: I use a blend of mustard seeds, cumin seeds, ground turmeric, and salt to create the flavor base of this savory dish. These are staples in Indian cuisine and add a warm, earthy flavor and nutty aroma. If you don’t have black mustard seeds, you can use a pinch of dry mustard powder, though the flavor won’t be as strong. Similarly, you can use ground cumin instead of cumin seeds.
Extra Virgin Olive Oil: Oil is essential for sauteeing the spices and allowing them to bloom. I find that the light, fruity flavor of olive oil also enhances the overall taste of the dish but any neutral flavored oil will work. Some other good choices are coconut oil or avocado oil.
Hing Or Asafoetida: Hing is a unique spice with a strong smell. It’s used in small quantities but adds a distinct flavor that’s integral to many Indian dishes. Many varieties contain gluten but gluten-free versions are also available. Both hing or asafoetida are tricky to substitute, but a mixture of garlic and onion powder can provide a similar flavor. You can also add some black pepper for an extra kick.
Green Chile: This ingredient brings heat to the dish. I often use green chiles in Indian recipes, but I’ll remove the seeds to reduce the spiciness or use the chile whole or chopped in half to control the heat. Depending on your preference, you can adjust the amount. You can also substitute the green chile with jalapeno or serrano peppers. For a milder flavor, green bell pepper works well too.
🔪 How To Make Indian Spiced Bok Choy
Learning how to cook bok choy Indian style is super easy. It takes just a few simple steps that anyone can master. Check out my video below to see how quickly my pak choi Indian recipe comes together!
Bloom The Spices: To begin, I heat the oil in a medium-sized pan over medium-high heat. Then once the oil is hot enough, I toss in the Indian spices and green chilies and cook while stirring until the mustard seeds and cumin seeds begin to pop – this is called “tempering” the spices.
Caramelize The Onions: After the spices are popping, I toss in the onions and cook them down until they have caramelized to a beautiful, golden brown color. This process can take a few minutes.
Add The Bok Choy: Once the onions are done, I add the uncooked chopped bok choy to the pan.
Cook: I cook the bok choy over medium heat for about 5-10 minutes, until it has wilted and softened slightly. Then once cooked to my liking, I turn the heat down to low and let it cook for a couple more minutes.
Serve: When ready, I serve it warm with one of my family’s favorite main dishes!
💭 Expert Tips
My #1 Secret Tip when making my Indian bok choy recipe is to bloom the spices properly.
I recommend starting off by heating your oil in the pan over medium heat for 30 seconds, then dropping just one cumin seed into the oil to check if it sizzles and pops.
Once it does, you know your oil is ready and you can add the rest of the spices. This step is crucial in Indian cooking because it releases the essential oils from the spices, enhancing their flavors and aromas and making the dish that must more tasty!
Other Tips To Keep In Mind:
- Fresh Is Better: While you might be able to find frozen bok choy, I always use fresh bok choy because it’s so much tastier! You can easily find it at farmers’ markets or in the produce section of your local grocery store.
- Caramelize The Onions: Take your time to cook down the onions until they are caramelized. This enhances their sweetness and adds a depth of flavor to the dish. I promise it’s worth the extra few minutes.
- Chop It Small: I dice the bok choy into tiny pieces. This makes it tender and easy to eat, unlike large pieces that can be tough and chewy in stir-fries.
- Don’t Overcook: It’s important to cook the bok choy just until it has wilted. Overcooking can lead to a bitter taste and soggy texture, so keep a close eye!
📖 Variations
Once you know how to cook bok choy there are so many different ways to change up my recipe and make it your own!
Add More Veggies: Sometimes I’ll add other vegetables like bell peppers, carrots, and my favorite leafy greens. Just make sure you adjust the cooking time accordingly! The general rule of thumb when stir-frying is to add hard veggies before dark leafy greens.
Add Protein: Sometimes I’ll add some tofu or paneer for extra protein. If you serve it with a side of rice or vegan naan it works as a complete meal.
With Sesame Seeds: For a different texture and flavor, I’ll toss in a tablespoon of toasted sesame seeds towards the end of the cooking process. A drizzle of toasted sesame oil is also delicious to finish the dish.
Spicy Bok Choy Sabji: Vegetable dishes, also known as sabji in Indian culture, are easy to make spicy. Just add more green chilies, a sprinkle of chili flakes, or red pepper flakes to turn this into a spicy bok choy recipe. My family loves it when I other spices like garam masala or hot curry powder as well.
Bok Choy Curry: Turn this stir-fry into bok choy curry, Indian style, by adding a couple of curry leaves, minced ginger and garlic cloves, a teaspoon of curry powder, and some coconut milk to the recipe. You can even add other Indian vegetables to it, or give it a Thai curry flair with Thai basil. I recommend adding a small chopped tomato for a tangy flavor.
Bok Choy Sabzi: Give this recipe a South Indian twist by adding coconut. Sauté the bok choy as per the recipe and then finish with a generous topping of freshly grated coconut for a delicious variation.
Choy Sum Stir Fry: Instead of using bok choy, sometimes I’ll make this an Indian choy sum recipe. Choy sum is similar to bok choy, but it has tender stems and small yellow flowers with a slightly sweeter flavor.
🍽 Serving Suggestions
My Indian style bok choy stir fry is such a versatile dish that pairs well with various meals in so many different ways! Here are some of my favorites:
Indian Dishes: Serve this stir fry as a side dish with traditional Indian dishes like dhaba style dal tadka and curry or with my Instant Pot dal, vegan palak paneer, or chickpea and potato curry.
Asian Dishes: My Indian bok choy recipe is also fantastic with Asian dishes! Although the flavors lean Indian, this dish goes well with Asian meals like my tofu broccoli with sesame noodles and tofu fried rice.
Other Side Dishes: If you’re looking for a light lunch option, serve it with some of my vegan quinoa patties, sweet corn tamale cakes, or mushroom toast. The savory Indian spices in the dish make these light options taste even better.
🫙 Storage Directions
Fridge: If I have leftovers, I store them in an airtight container in the refrigerator. Cooked bok choy will keep well for about 3 to 4 days. I don’t recommend freezing this recipe as it will change the texture and taste once defrosted.
Reheating: To reheat leftovers, I usually warm them over medium heat in a large skillet for about 1-2 minutes, stirring occasionally to ensure even heat distribution. You can also reheat them in the microwave for 30 seconds to 1 minute until thoroughly warmed.
❓Recipe FAQs
Bok choy leaves, like any leafy green, can often have some dirt hidden in its leaves. I have found that the best way to clean it is by separating the leaves from the bok choy stalks and rinsing them individually under cold water. Give each leaf a gentle rub to ensure all the dirt is removed.
I cook the bok choy with caramelized onions to balance and reduce the bitterness. You can also blanch it in boiling water for 30 seconds before adding it to your stir-fry to help mellow the bitterness.
If you accidentally burn the onions, it’s best to start my Indian bok choy recipe over. Burnt onions can add an unpleasant bitter taste to the dish. Remove the burnt onions from the pan, clean the pan, and start again with fresh onions. To avoid burning them next time, cook the onions over medium heat and stir them frequently until they caramelize to a golden brown.
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📋 Recipe Card
🎥 Watch How to Make It
Indian Bok Choy Recipe
Ingredients
- ½ tbsp extra virgin olive oil
- 4 heads bok choy diced
- ½ red onion chopped
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ½ green chile
- ⅛ tsp hing or Asafoetida
- ½ tsp ground turmeric
- salt to taste
Instructions
- Heat your oil in a medium sized pan over medium-high heat. Add the spices and the green chile and stir until the mustard and cumin seeds pop.
- Once the spices are popping, throw in your onions. Cook down the onions until they are caramelized.
- Add the bok choy, and cook until the bok choy has cooked down. This will take about 10 minutes. Enjoy!
Notes
- Use Fresh Bok Choy: While you may find frozen bok choy at the store, fresh bok choy is best for this recipe. You can easily find it at farmers markets or in the produce section of your local grocery store. Its crisp texture and a slightly sweet flavor is perfect for this Indian cuisine-inspired dish.
- Allow The Spices To Pop: In Indian cooking, popping the mustard and cumin seeds in oil over medium-high heat is an essential step. This releases the wonderful aroma and flavor of the spices, giving your dish an authentic Indian touch so do not skip this part!
- Caramelize The Onions: Take your time to cook down the onions until they are caramelized. This not only enhances the sweetness of the onions but also adds a depth of flavor to the dish. It is worth the extra minutes!
- Chop The Bok Choy Small: Make sure to dice your bok choy into tiny pieces. This makes it tender and easy to eat, unlike large pieces that can be tough and chewy in stir-fries.
- Don’t Overcook It: Cook it until it has just wilted. Overcooking can lead to a bitter taste and soggy texture, so keep a close eye!
Loved it. Carmelized onions add so much flavor! I also added one yellow bell pepper. Will make it again as bok choy is one of my favorite veggies 😋
Awesome, so happy to hear that Kinga! Thanks for letting me know!
This was such a unique and unexpected recipe that does not disappoint! Light, easy and delicious; definitely, a new favorite recipe!
Thanks Sara!
The combination of fragrant spices and tender bok choy leaves me wanting more with every bite. It’s a perfect balance of heat and savory goodness. Absolutely delicious!
Thanks so much Gianne!
What fabulous spices used in this bok choy recipe. I can’t wait to try it.
You will love this recipe Kathleen!
What a beautiful recipe for one of my favorite veggies!
Thanks Sue!
This looks so delicious and flavorful. Can’t wait to make this with my dinner. Thanks for another great recipe.
Thanks Elizabeth! Enjoy!
Very good! A great side dish. Will be making it again.
So happy to hear that! 🙂
Hi there . I made this as you wrote it but added one last step that really made it taste wonderful. I threw in about 1/3 cup water and a heaping tablespoon of chickpea flour and stirred it in. Yummy!
Hooray! I’m so happy to hear that and I love how you modified the recipe too! 🙂