5 Indian Vegetarian Dishes that are Best for Winter

As the cold weather spreads, it is the perfect time to enjoy some heartwarming Indian vegetarian meals.

Indian cuisine, renowned for its diverse and flavorful vegetarian offerings, takes centre stage, offering warmth and nourishment.

We explore a delightful array of five Indian vegetarian dishes that not only tantalise the taste buds but also provide the perfect respite from the winter chill.

From hearty daals to aromatic spice-infused rice dishes, these culinary creations showcase the rich tapestry of flavours that make winter dining an experience to savour.

Join us on a gastronomic journey as we unveil the essence of winter comfort through these handpicked selections of Indian vegetarian delights.

Sarson ka Saag

Hailing from Punjab, Sarson ka Saag is a comforting Indian vegetarian dish that is best enjoyed during winter.

Paired with Makki Ki Roti, this dish is a celebration of robust flavours.

Leafy greens are slow-cooked with a variety of spices, creating a hearty and wholesome dish.

Ingredients

• 225g spinach, washed and finely chopped
• 225g mustard greens, washed and finely chopped
• 2 Green chillies
• 3 tbsp ghee
• 2 tbsp ginger-garlic paste
• 1 Large onion, grated
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp garam masala
• 1 tbsp lime juice
• 1 tbsp gram flour
• Salt to taste

Method

1. In a pot, add the spinach, mustard greens, green chillies and salt. Pour in one cup of water and boil until fully cooked. Once cooked, mash into a coarse paste.
2. In another pan, heat the ghee then add the onion and fry until slightly golden.
3. Add the rest of the ingredients and cook until the oil begins to separate.
4. Add the greens and stir until all the ingredients have fully combined.
5. Garnish with some butter and serve.

This recipe was inspired by The Spruce Eats.

Tarka Daal

Tarka Daal is a popular Indian vegetarian curry that is ideal during the cold weather. Its mild flavours and creamy texture is what make it so enjoyable.

The word tarka refers to the few ingredients that are used. They are fried up and stirred in at the end.

Ingredients like garlic and ginger give it unique flavour combinations to create a hearty meal.

Ingredients

• 100g split chickpeas
• 50g red lentils
• 3 Garlic cloves, grated
• 10g ginger, grated
• 1 tsp cumin seeds
• 2 Whole dried chillies
• 1 Small onion, finely chopped
• 2 Tomatoes, chopped
• ¾ tsp garam masala
• ½ tsp turmeric
• Salt to taste
• 3 tbsp vegetable oil
• A handful of coriander leaves, chopped

Method

1. Wash the lentils and chickpeas then place into a saucepan filled with one litre of water. Bring to a boil, removing any impurities.
2. Add the turmeric, garlic, ginger and salt. Cover and simmer for 40 minutes, stirring occasionally.
3. Meanwhile, heat the oil and butter. Add the whole dried chillies and cumin seeds. When they have browned, add the onion and cook until golden.
4. Pour some of the lentils into the pan and scrape the base to extract all the flavours then pour everything back into the lentils.
5. Cook for 10 minutes, mashing some of the lentils. Add a little water if it becomes too thick.
6. Remove from the heat, garnish with chopped coriander and serve.

This recipe was adapted from Red Online.

Khichdi

Perhaps one of the most nutritious vegetarian dishes, Khichdi is a one-pot meal that is a heartwarming option for winter.

It is infused with aromatic spices like cumin and garam masala.

Not only is Khichdi soothing but it is also easy on the digestive system and the addition of moong daal provides an extra depth of flavour.

Ingredients

• ½ cup rice
• ½ cup moong daal
• 1 tsp ghee
• ¼ tsp turmeric
• ½ tsp salt
• 3¼ cup water

Other Ingredients

• 2 tbsp ghee
• 1 tsp cumin
• 1 bay leaf
• A pinch of asafoetida
• 1 onion, finely chopped
• 1 tsp ginger garlic paste
• 1 tomato, finely chopped
• ¼ tsp turmeric
• 1 tsp chilli powder
• ½ tsp garam masala
• ½ tsp salt
• 1 cup water
• 2 tbsp coriander, finely chopped

Method

1. Begin by rinsing and soaking rice and moong daal in a large bowl for 10 minutes.
2. In a pressure cooker, heat a teaspoon of ghee and add the soaked daal and rice. Sauté for two minutes or until the daal becomes aromatic.
3. Add turmeric, salt and water to the cooker. Mix well, cover and pressure cook for five minutes.
4. In a large wok, heat ghee. Add cumin, bay leaf and a pinch of asafoetida. Cook on a low flame until the spices become aromatic.
5. Add onion and ginger-garlic paste, frying until well-cooked.
6. Add tomato and sauté until softened. Keep the flame low and add turmeric, chilli powder, garam masala and salt. Sauté for two minutes or until the spices release their aroma.
7. Combine the cooked rice and dal into the wok. Add one cup of water, adjusting the consistency as needed. Cover and simmer for five minutes or until the flavours are well absorbed.
8. Add the chopped coriander and serve with pickle and curd.

This recipe was inspired by Hebbar’s Kitchen.

Rajma Chawal

Rajma Chawal is a popular vegetarian option within North Indian cuisine, especially in the Punjab region.

It is a wholesome dish which is perfect alongside steamed rice or roti.

The kidney beans are slow-cooked in a simmering sauce so that every bean absorbs the flavours.

The meal is also ideal for health-conscious people as it is rich in iron and protein.

Ingredients

• 1 cup red kidney beans, soaked in water for at least 6 hours
• 4 Tomatoes, pureed
• 4 Onions, chopped
• 1-inch ginger
• 6 Garlic cloves
• 2 Green chillies
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• ½ tsp garam masala
• 2 tbsp coriander leaves, chopped
• Oil
• Salt to taste
• A bunch of coriander (to garnish)

Method

1. Place the onions, ginger, garlic and green chillies into a blender and blend into a smooth paste. Set aside.
2. Add the soaked kidney beans to a pot of water and boil until softened.
3. Add oil to a pan. When heated, add the cumin seeds and let them sizzle. Add the tomato puree and onion paste. Cook for 15 minutes until the mixture has fully cooked.
4. Add turmeric powder, some salt and garam masala and stir to combine. Once cooked, add the spice mix to the boiled red kidney beans.
5. Stir on a low flame for around 20 minutes. Simmer for longer if you prefer a more intense flavour. If the sauce gets too thick, add a splash of water.
6. Transfer to a bowl and serve with rice, naan or roti.

Mixed Vegetable Biryani

This biryani will take centre stage on any table it is served on and will be enjoyed by most, especially during winter.

It can be made using a variety of vegetables and the dish is packed full of flavoursome spice. You can use whatever vegetables you like when preparing the meal.

This Indian vegetarian recipe is quicker to make than other biryani dishes as the vegetables do not need to be marinated. Each vegetable provides its own flavours which are enhanced by the spices.

Ingredients

• ¼ cup onions, grated
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 2 cups mixed vegetables of your choice, finely chopped
• ½ tsp garam masala
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 2 tsp coriander powder
• ½ tsp chilli powder
• 1 tsp green chillies, finely chopped
• 1 cup rice, boiled to almost done
• 1 tsp lemon juice
• 2 tbsp oil
• Salt to taste
• A handful of coriander, to garnish

Method

1. Heat oil and add the cumin seeds in a rice pot. When they sizzle, add the onions and ginger-garlic paste. Fry until brown.
2. Stir fry the vegetables over a low heat until they have slightly softened.
3. Add coriander powder, garam masala, turmeric, chilli powder and green chillies. Cook for five minutes then mix in the lemon juice and half of the coriander.
4. When the water has evaporated, remove half of the vegetables and layer with half of the rice.
5. Cover with the rest of the vegetable mixture and the rest of the rice.
6. Place the lid on the pot and allow it to cook on a low heat for 10 minutes. Once done, garnish with the coriander and serve.

This recipe was inspired by NDTV Food.

As we wrap up our exploration of these five Indian vegetarian dishes that shine brightly in the winter months, it’s evident that the culinary treasures of this season extend far beyond just warmth.

These recipes not only satisfy the palate but also serve as a cultural celebration on a plate.

In the heart of winter, as the temperatures drop and the desire for comfort peaks, these dishes beckon us to gather around the table, sharing more than just a meal.

So, as you embark on your culinary journey through the winter season, may these five Indian vegetarian dishes add a touch of warmth and a burst of flavour to your dining experience.