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Come winter, the markets across India, no matter which region you go to, get loaded with one category of food that has plenty of varieties: leafy greens. From round and oval-shaped spinach to spiky bathua saag, from the peppery mooli saag to the rarer kalai saag, there is no dearth of green leafy vegetables across India during the winter months–and that’s a great thing for foodies.
Why? Well, leafy greens are not only loaded with nutrition but are a part and parcel of India’s rich culinary heritage. Whether wild or domesticated, leafy greens grown across India are also cooked in region-specific methods that reflect the diversity of this nation’s produce and culinary talent.
So, this winter, don’t just limit yourself to one or two types of leafy greens. Instead, step out and buy a wide variety of this produce and make the best winter plates of food you can. Here are eight leafy greens from across India that you simply must try.
Palak
Spinach or palak is a leafy green veggie, filled with vitamins and minerals. Its striking lime green hue makes it famous even outside of the culinary world. It is a must for different vegetarian/vegans and their salads, curries, & smoothies through winters. Mild and earthy tasting, as compared with other mushrooms, this type has gained much popularity among people striving to have a balanced diet as well as a healthy lifestyle. Palak paneer or one of the famous dishes.
Bathua
Another edible plant, although quite underrated, is bathua, or lamb’s quarters, which can be found in many dishes around the globe. Bathua has a mild, tender and slightly tart taste and can be used as an ingredient in various cuisines. One can use it in salads, prepare it with vegetables, make parathas from it, stuff it into a pastry. Despite its dark green, arrow shape, bathua’s leaves add nutrition and special taste to food recipes. Health is one of its major uses, but it’s application can go further than that. It is used by people wanting diversity in their meals.
Sarso Saag
Sarso Saag is one of the most sought-after Punjabi dishes with an unmatched taste profile. Mustard greens based on some spices with a taste that leaves one satisfied. They are cook slowly until they get creamy and fragrant. Sarso Saag goes well with makki di roti, an Indian bread. It is one of the most valued dishes in North India’s cuisines due to its unique flavor that sets it apart from other cuisines.
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Kalai Saag
Kalai Saag – a leafy green vegetable that is commonly used in Indian cooking due to its strong taste and usefulness across different preparations. The flavour is slightly bitter and earthy with ability to blend well in various cuisines ranging from curries to stir fry. The saag or spinach leaves cooked and served with Kalai Saag, is quite popular in most northern states in India but contributes a distinctive touch to the local food culture of the region. This green leafy vegetable can be either cooked in spices or else simply roasted, both providing a refreshing twist on an otherwise typical Indian meal.
Mooli Saag
Fresh radish greens dominate mooli saag, a common Indian dish. Ripe and tender leafy green vegetable varieties such as spinach, pakchoi, or even mint leaves get finely chopped before being sautéed in an assorted blend of spices for flavorsome accompaniments. Saag is characterized by a strong earthly flavor and softness, therefore loved by people who have a penchant for savory Indian cuisine. Roti or rice is usually added to it providing another tasteful and nutritious flavor component to the dish.
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Channa Saag
Channa greens, which are chickpea greens of rich and greenish leafy vegetable popularly cultivated for culinary purposes. The leaves have a nutty taste but also tender in consistency. They are very adaptable and can be used in salad, stir fry or just garnish for any dish. Channa greens make every meal delicious and earthy; they have distinct flavour which is added to many dishes thus giving them distinctive character.subsection: The process of creating the characters involved various aspects.
Matar Saag
A popular dish in India called Matar saag is a delicious blend of fresh peas and spinach. It has a unique combination of spices and herbs that gives this flavorful vegetarian delight a very pleasant taste. Peas offer mild sweetness while the greens give them earthiness with some bitterness. Many households like matar saag and usually include it with some flatbreads or rice which has become their favourite comfort food.
Gobi Saag
Quite like radish greens, you might assume that cauliflower greens or gobi saag is inedible. But the fact is, these gobi saag are loaded with plenty of antioxidants, micronutrients and macronutrients that make it a must-have dish. Both the stems and greens of cauliflowers can be fine-chopped, blanched and cooked in various ways to make a delicious dish. From a simple stir-fry to yummy soups, you can make plenty of dishes with this one. So, get it from the market, don’t throw it out and start experimenting.
