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In India, each region boasts of its unique seasonal greens during winter, reflecting local agricultural practices and culinary traditions. In Punjab, mustard greens (sarson) are a staple, often used in the famous sarson ka saag. Gujarat enjoys fenugreek (methi) and spinach (palak), featured in dishes like methi thepla and palak paratha.
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South India embraces amaranth (chaulai) and curry leaves. In Maharashtra, bathua and spinach are commonly used in winter curries. Kashmir offers fresh greens like haak (a variety of mustard) in its signature dishes. Each region celebrates winter’s bounty through these nutrient-rich greens.
Winter greens are packed with essential nutrients like vitamins A, C, and K, as well as iron and fibre. They help boost immunity, improve digestion, and maintain energy levels during colder months. Cooking with seasonal produce is also an eco-friendly and cost-effective choice.
Start the New Year on a healthy note by incorporating these greens into your daily meals. Whether it’s a comforting bowl of sarson ka saag, a refreshing coriander chutney, or a hearty methi paratha, these greens offer endless culinary possibilities. Experiment with recipes, mix and match flavours, and enjoy the wholesome goodness of winter greens. By embracing the bounty of the season, you can create meals that are not only delicious but also nourishing, setting the tone for a healthy and flavourful year ahead.
Tips To Cook Winter Greens
Use Fresh Greens: Choose greens with vibrant colours and crisp leaves for maximum flavour and nutrition.
Wash Thoroughly: Greens can carry dirt or sand, so rinse them multiple times under running water.
Don’t Overcook: Overcooking greens can result in a loss of nutrients and flavour. Cook them just until tender.
Pair With Complementary Ingredients: Ingredients like garlic, ginger, and spices enhance the natural flavours of greens.
Experiment With Textures: Use greens raw in salads, lightly sautéed, or pureed into creamy bases for variety.
Spinach (Palak)
Spinach is a winter staple, rich in iron, calcium, and antioxidants. Its tender leaves can be used in a variety of dishes, from comforting soups to flavorful curries. A spinach-based gravy is a popular choice in Indian cuisine, while sautéed spinach with garlic makes for a quick and healthy side dish. Spinach also blends seamlessly into smoothies or can be incorporated into stuffed parathas for a wholesome breakfast.
Fenugreek Leaves (Methi)
Fenugreek leaves are known for their slightly bitter taste and aromatic flavor. They are a powerhouse of nutrients, including vitamin C and iron. Methi can be used in traditional Indian dishes like methi thepla or methi aloo, or even as a flavor enhancer in dals and rice dishes. Adding fresh methi to dough or batter infuses a distinct taste, perfect for winter mornings.
Mustard Greens (Sarson)
Mustard greens are synonymous with winter in northern India, particularly in the classic dish Sarson ka Saag. This rich and creamy preparation, often paired with makki ki roti, is a celebration of Punjab’s winter bounty. Mustard greens can also be stir-fried with garlic and spices or added to soups for a peppery kick. Their bold flavor makes them a standout ingredient in any dish.
Collard Greens
Collard greens are gaining popularity in Indian kitchens for their robust texture and earthy flavor. They are excellent in stews, stir-fries, or even as a wrap for fillings. Collards are a great source of vitamin K and fiber, making them a healthy addition to your winter meals. Try blanching them before sautéing with spices to soften their texture and enhance their flavour.
Amaranth Leaves (Chaulai)
Amaranth leaves are versatile and packed with nutrients like vitamin A, potassium, and iron. Their mildly sweet and nutty flavor works well in stir-fries, dals, and even in flatbreads. Amaranth leaves can also be added to soups or blended into smoothies for a nutritional boost. They are particularly popular in South Indian cuisine, where they are used in dishes like chaulai dal or poriyal.
Bathua (Chenopodium or Lamb’s Quarters)
Bathua is a winter green that is often overlooked but is incredibly nutritious. Rich in vitamins and minerals, it has a slightly earthy taste that complements Indian breads and curries. Bathua is a key ingredient in parathas, raita, and saag. Its creamy texture when pureed makes it an excellent base for gravies or soups. Adding bathua to your diet is a delicious way to boost your immunity in winter.
Green Garlic And Green Onions
Both green garlic and green onions are versatile, flavourful ingredients commonly used in Indian kitchens, especially during the winter months. These fresh greens not only enhance the taste of dishes but also offer various health benefits. Green garlic is the young, tender version of garlic before it fully matures into the bulb we commonly use. It has a milder, more delicate flavour compared to mature garlic and is used in many dishes for its subtle, garlicky kick. The entire plant, including the green stalks, is edible. Green garlic is packed with antioxidants and has antibacterial and anti-inflammatory properties.
Green onions, also known as spring onions, are another popular wintergreen. They have a mild onion flavour and a crunchy texture, with both the white bulb and green stalks being edible. Green onions are a great source of vitamins A and C, as well as fibre. They can be used in raw or cooked preparations.
