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Lohri is around the corner, and people are bracing for the end of the winter solstice as the dipping mercury continues to make lives harder for North Indians. The harvest festival is marked by preparing winter-special delights, enjoying food with loved ones, and having a gala time with friends.
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From murmura ladoo to gur ki roti, the vibe on Lohri shifts as if winter has transitioned into spring overnight. One of the popular dishes prepared on the occasion is sarson ka saag. However, if you want to add a twist to the spread, here are a few other leafy green delicacies that you must try.
Methi Thepla Saag
While thepla is a Gujarati dish, pairing it with methi saag would be something new this Lohri. Saute fenugreek leaves with coriander, green chillies, minced garlic, and ginger. Let the ingredients cool off; meanwhile, prepare a tangy and spicy base using tomatoes and onions. Blend the methi mixture and pour it into the gravy. After cooking for 20 minutes, season it with lemon juice and temper it with butter and red chilli powder. It pairs exceptionally well with theplas.
Bathua Saag
Bathua is also abundantly available across North India in the winter season. Loaded with nutrients, it is a must-have to provide warmth to your body. Wash, chop, and blanch the bathua until it is soft and gooey. Blend it with a couple of ice cubes and keep its smooth paste aside. Now prepare the gravy using onion, tomatoes, and spices. Make sure you saute the onion until it is golden brown. After cooking the spices, add bathua puree and cook for 10 minutes on a medium flame. Serve this gravy with gram flour roti.
Palak Saag
Palak or spinach is a winter delight that gels with every recipe. From dry potatoes to salad, you can add it to anything for a boost of iron and other essential nutrients. Why not make a delicious batch of saag with it? Saute washed leaves with red chillies, green chillies, ginger, and garlic in a saucepan. While the mixture cools off, prepare a coarse gravy base using chopped onions and tomatoes. Blend spinach and cook it with gravy and spices for 20 minutes. Top it with paneer and enjoy it with steamed rice.
Chana And Palak Saag
Chickpeas and spinach are among the most nutritious combinations that you can have in winter. Chop and clean palak. Blanch it and blend it with a couple of ice cubes to retain its bright green hue. Keep it aside while you prepare a scrumptious batch of chickpeas with spiced tomato and onion gravy. Add palak puree and cook it for 10 minutes. Instead of pureeing, you can also add chopped palak and serve this lip-smacking delight with parathas and steamed rice.
Green Saag
If you want to prepare a unique dish that combines the goodness and nutrients of leafy greens in winter, try this recipe. Thoroughly wash the produce you want to add to the gravy base. You can use fenugreek leaves, bathua, sarson, palak, chaulai, etc. Blanch and blend these into a smooth puree and cook with a spiced gravy. Add a butter cube before serving it with roti.
