November & December Indian Seasonal Recipe Collection {Part One}
Here is an amazing compilation of Indian winter cuisine that will make you go "Mmm!" With the onset of November and December, the winter season calls for the preparation of tasty and healthy dishes like warming dals, seasonal vegetable dishes, aromatic rice dishes, and even winter desserts and snacks.
1. Sarson Ka Saag with Makki Ki Roti
PREP TIME-20 minutes
COOK TIME-45–55 minutes
SERVINGS-4
This traditional Punjabi winter meal combines earthy mustard greens with soft cornmeal flatbreads. A little ginger, garlic, and green chilli add warmth, while a simple tempering gives the saag its characteristic flavour.
Ingredients
For the saag:
500 g mustard greens (sarson), washed and chopped
200 g spinach, washed and chopped
100 g bathua leaves, optional
1 medium onion, finely chopped
1 medium tomato, chopped
1 tbsp ginger-garlic paste
1 green chilli, chopped
2 tbsp maize flour (makki atta)
2 tbsp ghee or oil
½ tsp cumin seeds
½ tsp turmeric
Salt to taste
1½–2 cups water, as needed
For the makki ki roti:
2 cups maize flour
Approximately 1–1¼ cups warm water
A pinch of salt
Ghee for cooking, optional
Method
Prepare the greens. Wash the mustard greens and spinach thoroughly, drain and chop them. If using bathua, wash it equally well.
Cook the greens. Add the greens, green chilli, turmeric, salt and water to a large pot. Cover and simmer for 25–35 minutes until very soft.
Blend or mash. Mash the cooked greens with a wooden masher or briefly pulse in a blender. Keep some texture if desired.
Prepare the tempering. Heat the ghee in a pan. Add cumin seeds, onion and ginger-garlic paste. Cook until the onion softens, then add the tomato and cook until pulpy.
Combine. Stir the tempering into the greens. Mix the maize flour with a little water to make a smooth slurry, add it to the saag and simmer for another 8–10 minutes, stirring regularly.
Make the dough. Gradually add warm water to the maize flour and salt. Knead into a soft dough while it is still warm enough to handle comfortably.
Shape the rotis. Pat portions of dough into flat discs between your palms or between sheets of baking paper.
Cook and serve. Cook on a hot tawa, turning until both sides develop golden-brown spots. Brush with a little ghee if desired and serve hot with the saag.
Serving suggestion: Add sliced radish, onion and a spoonful of plain yoghurt.
2. Winter Vegetable Pulao
PREP TIME-15 minutes
COOK TIME-25 minutes
SERVINGS-4
A fragrant one-pot rice dish featuring seasonal vegetables and whole spices. It is simple enough for a weekday meal but attractive enough for a festive family lunch.
Ingredients
1½ cups basmati rice
1 medium carrot, diced
½ cup green peas, fresh or frozen
1 cup cauliflower florets
½ cup chopped green beans
1 medium onion, thinly sliced
1 tsp ginger-garlic paste
2 tbsp ghee or oil
1 bay leaf
1 small cinnamon stick
3 green cardamom pods
3 cloves
½ tsp cumin seeds
2¾ cups hot water, approximately
Salt to taste
2 tbsp chopped coriander leaves
Method
Rinse the basmati rice until the water runs mostly clear. Soak for 15 minutes, then drain.
Heat the ghee or oil in a heavy-bottomed pot. Add cumin, bay leaf, cinnamon, cardamom and cloves.
Add the sliced onion and cook until lightly golden. Stir in the ginger-garlic paste.
Add the carrot, peas, cauliflower and beans. Sauté for 3–4 minutes.
Add the drained rice and gently stir for 1 minute, coating the grains with the aromatic oil.
Pour in the hot water, season with salt and bring to a gentle boil.
Cover, reduce the heat to low and cook for approximately 12–15 minutes, or until the rice is tender and the liquid has been absorbed.
Turn off the heat and leave covered for 5–10 minutes. Fluff gently with a fork and garnish with coriander.
Serving suggestion: Serve with cucumber raita, plain yoghurt, pickle or a fresh salad.
3. Palak Paneer
PREP TIME-15 minutes
COOK TIME-20 minutes
SERVINGS-4
Palak paneer pairs soft Indian cottage cheese with a smooth spinach gravy. It brings leafy greens and protein-rich paneer together in a versatile main dish.
Ingredients
400 g fresh spinach
200–250 g paneer, cubed
1 medium onion, chopped
1 medium tomato, chopped
1 tbsp ginger-garlic paste
1 green chilli, optional
2 tbsp oil or ghee
½ tsp cumin seeds
½ tsp ground coriander
¼ tsp garam masala
Salt to taste
2–4 tbsp water, as needed
1 tbsp cream, optional
Method
Wash the spinach thoroughly. Blanch it in boiling water for 1–2 minutes, then transfer it to cold water to help preserve its green colour.
Drain and blend the spinach with the green chilli into a smooth purée.
Heat oil or ghee in a pan. Add cumin seeds, then the onion. Cook until softened.
Add the ginger-garlic paste and cook for 30–60 seconds. Add the tomato and cook until soft.
Stir in ground coriander and salt. Add the spinach purée and simmer gently for 5–7 minutes. Add a little water if the gravy is too thick.
Add the paneer cubes and garam masala. Simmer for another 3–4 minutes without stirring too vigorously.
Finish with cream, if using, and serve hot.
Serving suggestion: Pair with whole-wheat roti, jeera rice or plain basmati rice.
4. Vegetable Moong Dal Khichdi
PREP TIME-10 minutes
COOK TIME-20–25 minutes
SERVINGS-4
This soothing one-pot dish combines rice, yellow moong dal and vegetables. Adjust the water for a soft, porridge-like texture or a thicker, spoonable khichdi.
Ingredients
¾ cup rice
½ cup split yellow moong dal
1 small carrot, diced
½ cup green peas
½ cup chopped cauliflower or green beans
1 small onion, optional
1 tsp grated ginger
½ tsp cumin seeds
¼ tsp turmeric
1 tbsp ghee or oil
4–5 cups water
Salt to taste
Chopped coriander, optional
Method
Rinse the rice and moong dal together until the water is mostly clear. Drain.
Heat ghee or oil in a pressure cooker. Add cumin seeds and let them sizzle.
Add the onion, if using, and ginger. Cook for 1–2 minutes.
Add the carrot, peas, cauliflower, turmeric, rice, dal, salt and water.
Stir, close the cooker and cook according to its instructions until the rice and dal are soft. Cooking time depends on the cooker and the type of dal.
Allow the pressure to release safely before opening.
Stir well, adding hot water if needed to loosen the consistency. Taste and adjust the seasoning.
Garnish with coriander and serve warm.
Serving suggestion: Serve with plain yoghurt, a little ghee and a small portion of pickle.
5. Gajar Matar Sabzi
PREP TIME-10 minutes
COOK TIME-15–20 minutes
SERVINGS-4
A simple North Indian-style dry vegetable dish that highlights the natural sweetness of carrots and green peas. It works beautifully as part of a winter lunch.
Ingredients
400 g carrots, peeled and diced
1 cup green peas
1 small onion, chopped, optional
1 small tomato, chopped, optional
1½ tbsp oil
½ tsp cumin seeds
¼ tsp turmeric
½ tsp ground coriander
¼ tsp chilli powder, optional
Salt to taste
2–4 tbsp water
1 tsp lemon juice
Fresh coriander for garnish
Method
Wash, peel and dice the carrots into evenly sized pieces.
Heat oil in a pan and add the cumin seeds.
Add the onion, if using, and sauté until translucent. Stir in the tomato and cook until soft.
Add turmeric, ground coriander, chilli powder and salt.
Add the carrots and green peas. Stir to coat the vegetables with the spices.
Add a few tablespoons of water, cover and cook over low to medium heat for 12–15 minutes. Stir occasionally and add a splash of water if the pan becomes dry.
Once the carrots are tender but not mushy, remove the lid and let excess moisture evaporate.
Finish with lemon juice and chopped coriander.
Serving suggestion: Serve with chapati, dal and plain yoghurt.
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