As winter arrives, Indian kitchens fill with the aroma of dishes especially suited for the season. Various regions across the country have their own winter favourites, bringing out the best of local ingredients to create meals that feel comforting and complete. From the vibrant greens of lal saag in Eastern India to the warming spices of sarson ka saag in Punjab, winter foods highlight the unique culinary heritage of each area.
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These dishes are typically easy to prepare and are enjoyed with simple accompaniments like roti or rice, making them perfect for cosy family meals. Here’s a list of seven nutritious winter specialities, each bringing its own authentic taste and warmth to the table.
List Of Seven Nutritious Meals To Relish During The Winter Season
Lal Saag
Lal saag, made from red amaranth leaves, is a popular winter dish in states like Bihar, Jharkhand, and West Bengal. The leaves have a vibrant red or purple colour, which adds a beautiful touch to the meal. Lal saag is often cooked with minimal spices, garlic, and a bit of mustard oil to bring out its natural flavours. Served with rice or roti, it’s a simple yet flavourful dish that celebrates the seasonal amaranth greens.
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Sarson Ka Saag
Sarson ka saag is a well-known Punjabi winter dish that combines mustard greens with other leafy greens like spinach or bathua. Cooked slowly with onions, garlic, and green chillies, it’s a thick, slightly creamy dish with a mild spice. Traditionally enjoyed with Makki Ki Roti (cornmeal flatbread), Sarson ka saag is often topped with a bit of butter or ghee for added richness. This hearty dish is both filling and satisfying on chilly winter days.
Keerai Kootu
Keerai kootu is a South Indian speciality made with a mix of greens, commonly spinach or amaranth, cooked with lentils like moong dal. This dish has a comforting texture, as the greens are blended with lentils and spiced mildly with coconut, cumin, and curry leaves. Keerai kootu is often served with steamed rice, making it a wholesome and simple meal. Its light flavours are well-loved across Tamil Nadu and Kerala, particularly during the cooler months.
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Bathua Raita
Bathua raita, made from the seasonal bathua leaves (also known as lamb’s quarters), is a Northern winter favourite. Bathua leaves are boiled, ground, and mixed with yoghurt to create a smooth and creamy raita. Seasoned with cumin, salt, and sometimes a hint of chili, it’s a refreshing side dish served with rice or parathas. Bathua raita is especially popular in Punjab and neighbouring states, where it adds a touch of coolness to the typical winter spread.
Makki Ki Roti With Bajra Khichdi
In Rajasthan and parts of North India, makki ki roti, a flatbread made from cornmeal, pairs wonderfully with bajra khichdi, a millet-based porridge. This combination of corn and pearl millet is not only a warm meal for cold days but also a cultural favourite during winter. Bajra khichdi is usually cooked with a mix of vegetables and spices, and when paired with makki ki roti, it creates a hearty meal. Often accompanied by ghee or yoghurt, this pairing is a staple in many winter homes.
Methi Thepla
Methi thepla is a Gujarati flatbread made with fresh fenugreek leaves mixed into a dough of whole wheat flour, spices, and a touch of yoghurt. This mildly spiced flatbread has a slightly tangy flavour from the methi leaves and is soft, yet sturdy, making it ideal for travel or packed lunches. Methi thepla is typically enjoyed with yoghurt or pickle and is often made in batches to last a few days. It’s a go-to meal for Gujarati households during the winter season, as it can be enjoyed hot or at room temperature.
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Palak Paneer
Palak paneer, a classic North Indian dish, is a creamy spinach curry with paneer cubes simmered in it. The dish has a mild spice and a slightly sweet flavour due to the paneer, which complements the earthy taste of spinach. Typically seasoned with garlic, ginger, and a blend of Indian spices, Palak paneer is enjoyed with naan, roti, or rice. This vibrant green dish is as visually appealing as it is delicious and is commonly found on winter menus throughout North India.