Winter season is all about indulging. And can we deny that? When markets are vibrant and brimming with all sorts of colourful veggies, tubers and leafy greens that are packed with nutrients, it’s hard to resist. In India, our kitchen rapidly changes with the change in season and winters come with an abundance of seasonal produce that makes it to our winter meals. Be it the lovely sarson ka saag, piping hot gobhi ki sabzi, decadent gajar ka halwa and an array of delicacies made with palak or spinach. You can savour the true flavour of the seasonal produce only during the winter season. And while every region of the country has their own specialties, some delicacies have made its space across the country and even abroad.
Eating these seasonal delights is perhaps one of the best ways to make use of the numerous health benefits they come packed with. Be it cauliflowers, turnips, radish, carrots, beetroot, spinach or fenugreek leaves and sweet potatoes, there is so much to choose from. if you are wondering how to go about cooking these seasonal veggies, we have three of the best winter Indian curries you should get started with. Go on, get your aprons ready and get cooking.
1. Palak Paneer
One of the most loved Indian curries, palak paneer has us drooling each time we see it. The goodness of puréed palak leaves combined with soft and spongy paneer cubes laced with an array of spices, makes it an irresistible treat. While nowadays you get palak all year round, but that might not be fresh and may taste bitter, it is always the best when it is seasonal.
2. Methi Chicken
Methi or fenugreek leaves are known to add a unique taste and texture to any dish it is added to. Chicken is no different. Adding a tinge of distinct flavour, methi chicken is an incredibly easy delicacy you can make for a wholesome dinner at home.
3. Sarson Da Saag
Nothing is more quintessentially North Indian, rather Punjabi, than the combination of Sarson da Saag and Makki di Roti. This stew-like preparation made with fresh mustard greens, spinach and bathua. A tempering of clarified butter, dollops of unsalted white butter, pinch of spices and herbs along with a sprinkle of Punjabi garam masala, makes this a seasonal favourite across north India and many other parts of the world. Serve alongside jaggery.