Winter in North India brings a bounty of fresh vegetables that inspire a range of delicious dishes. These seasonal vegetables are both nutritious and flavourful. The cold weather brings forth a variety of greens and root vegetables that play a crucial role in the region’s culinary traditions.
Mustard Greens (Sarson) are a staple during this season, often used to make the iconic Sarson da Saag, a dish rich in vitamins and minerals. Another winter favourite is Cauliflower, which is versatile and can be used in curries, stir-fries, or even stuffed in parathas.
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Carrots, particularly the sweet and juicy red ones, are harvested during this time. Radishes (Mooli), known for their sharp taste, are not only used in salads but are also transformed into regional specials. Turnips (Shalgam) and Bathua, or lamb’s quarters, are lesser-known vegetables that add unique flavours and textures to various dishes. Green Peas (Matar) are also in season, lending their sweet and fresh taste to curries and snacks.
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These winter vegetables not only enhance the nutritional value of meals but also bring warmth and comfort during the chilly months. Their vibrant colours and rich flavours inspire a variety of traditional dishes, making winter in North India a truly delightful culinary experience. Embracing these seasonal vegetables allows one to enjoy the full bounty of winter’s harvest.
Sarson da Saag with Makki di Roti
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Sarson da Saag is a traditional Punjabi dish that showcases mustard greens, a staple winter vegetable. The greens are cooked slowly with spices such as ginger, garlic, and green chillies until they are tender and flavourful. The dish is known for its vibrant green colour and earthy taste. A dollop of white butter is put on top adding richness.
Served alongside Makki di Roti, a cornmeal flatbread, this combination is iconic in North Indian cuisine. The rustic texture of the roti complements the smoothness of the saag perfectly. Together, they create a comforting meal that embodies the warmth of winter and is often enjoyed with pickles and jaggery on the side.
Gajar Ka Halwa
Gajar Ka Halwa is a beloved dessert made during the winter months, utilising the abundant, sweet, and crunchy carrots that peak in this season. The dish is prepared by grating fresh carrots and slowly cooking them with milk and sugar, which caramelises the mixture and brings out the natural sweetness of the carrots.
Typically flavoured with cardamom, and garnished with nuts like almonds and pistachios, Gajar ka Halwa has a rich and decadent texture. Its warm, aromatic flavour makes it a perfect treat to enjoy during festive celebrations or as a comforting dessert after a hearty meal, filling the home with delightful scents and a sense of warmth.
Aloo Gobhi
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Aloo Gobhi is a classic North Indian curry that highlights the wonderful combination of potatoes and cauliflower. In this dish, the cauliflower florets and diced potatoes are sautéed with spices such as cumin, turmeric, and garam masala, creating a savoury and aromatic experience.
The vegetables are cooked until tender but still maintain a slight crunch, allowing them to absorb the spices beautifully. A drizzle of fresh cilantro adds a vibrant touch to the dish. Aloo Gobhi is often served with roti or rice.
Matar Kulcha
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Matar Kulcha is a popular street food dish in North India, especially in Delhi and Punjab. It consists of a spicy green pea curry served with Kulcha, a soft and fluffy bread made from refined flour. The curry is prepared by cooking green peas with tomatoes, onions, and a blend of spices such as cumin, coriander, and chilli powder, resulting in a fragrant and flavourful dish.
The Kulcha is typically stuffed with potatoes or paneer. Served hot, this combination is hearty and satisfying, perfect for a winter meal that evokes the warmth of home-cooked food. It is often accompanied by a side of pickles and yoghurt to balance the spices.
Shalgam Ki Sabzi
Shalgam (turnip) is a lesser-known winter vegetable that deserves a spot on your plate. Shalgam Ki Sabzi is a simple and flavourful dish where turnips are cooked with spices such as mustard seeds, turmeric, and chilli powder. The natural sweetness of the turnips shines through, complemented by the warmth of the spices.
This dish is often prepared in a dry style, allowing the turnips to retain their shape and texture while absorbing the spices. It can be enjoyed with roti or paratha, making it a comforting side dish that adds variety to your winter meals. The unique taste of shalgam is a delightful surprise for those unfamiliar with this root vegetable.
Bathua Sabzi
Bathua is another nutritious wintergreen that is commonly used in North Indian cooking. Bathua Sabzi is prepared by sautéing the greens with spices like cumin and coriander, creating a flavorful dish that is both healthy and delicious.
The leaves are tender and slightly earthy, offering a unique taste that pairs well with the spices. Bathua can be served as a main or side dish, often alongside roti or rice. This dish is not only tasty but also packed with vitamins and minerals, making it an excellent addition to your winter diet.
Mooli Paratha
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Mooli Paratha is a popular stuffed flatbread made with grated radish (mooli) mixed with spices and stuffed inside whole wheat dough. The parathas are rolled out and cooked on a hot griddle until golden brown, resulting in crispy, flaky layers with a mildly spicy and tangy filling.
These parathas are typically served with a dollop of butter or ghee, accompanied by yoghurt or pickles, creating a hearty meal perfect for chilly winter mornings or lunches. The radish filling not only adds flavour but also makes the parathas juicy, providing a delightful contrast to the crisp exterior.