Winter brings a plethora of culinary options to Indian kitchens. This is the season for fresh vegetables, green leaves, and local greens. Markets are full of green leafy vegetables, which are both delicious and healthy. Eating them in winter provides numerous benefits. Although people typically only prepare mustard greens, they are often the most common.

However, grandmothers often prepared a variety of greens in their kitchens. You can also prepare numerous dishes using traditional greens by following their recipes. Throughout the winter, you can enjoy a variety of delicious greens. Here are five winter greens that should be cooked in every home, as they are not only delicious but also provide warmth and strength. Let's explore the traditional recipes of five of the grandmothers' local greens.

Fenugreek Greens

Soya fenugreek vegetable is often prepared during this season, but you can vary the taste by making fenugreek greens. Note the ingredients and method for making it.

Ingredients for Fenugreek Greens

Fenugreek leaves - 2 bunches
Potato - 1, chopped into small pieces
Garlic - 4 to 5 cloves
Cumin seeds - 1/2 teaspoon
Red chili pepper - 1 teaspoon
Mustard oil - 1 teaspoon
Salt to taste

Method for Fenugreek Greens

Heat oil in a pan. Add cumin seeds and garlic and fry until golden.
Then add the chopped potato pieces and cook lightly.
When the potatoes are cooked slightly, add the fenugreek leaves and mix.
Cover and let them cook over low heat.
When the potatoes and fenugreek begin to soften, add the spices and cook for another 10 minutes.
Then turn off the heat. Your fenugreek greens are ready. Serve with hot parathas.

Mustard Greens

Mustard greens are the king of winter. The flavor of mustard greens is enhanced with corn roti or missi roti. Here are the ingredients and a simple method for making it.

Mustard Greens Ingredients

Mustard Leaves - 500 grams
Spinach - 250 grams
Bathua - 250 grams
Ginger - 1 inch
Green Chillies - 2
Salt to taste
Asafoetida and garlic seasoning as desired
Corn Flour - 1 teaspoon
Desi Ghee - 2 teaspoons

Mustard Greens Method

To prepare mustard greens, wash and chop the leaves thoroughly.
Now, add some water, ginger, and chili to a pressure cooker and bring to a boil.
Once softened, grind them coarsely in a mixer.
Place a pan on the stove, add ghee, and heat.
Now, add the ground greens and cook for 20-25 minutes.
Thicken the greens by adding a teaspoon of corn flour.
Add the asafoetida and garlic seasoning on top.

Spinach Saag

Spinach Saag is a powerhouse of iron. Note the ingredients for making it.

Spinach - 500 grams
Tomatoes - 2
Onions - 1
Garlic - 6 cloves
Green chilies - 2
Salt, turmeric
Ghee - 1 teaspoon

Method for making spinach saag

Wash the spinach leaves thoroughly, boil them, and grind them.
Meanwhile, prepare the onion, garlic, and tomato masala.
For this, add ghee to a pan and fry the onion, garlic, and green chilies.
Then add salt and turmeric, add the tomatoes, and cook until they are tender.
Now add the spinach and cook for 10-12 minutes.
Add a few drops of ghee on top; the flavor will double.

Chickpea Greens (Chickpea Greens)

700-800 grams of chickpea greens (chana saag)
Onion - 1
Garlic - 5 cloves
Gram flour - 1 teaspoon
Mustard oil - 1 teaspoon
Salt and red pepper

Method for making chickpea greens

To make this traditional curry, wash and chop the chickpea greens.
Heat oil in a pan and fry the finely chopped onion and garlic until golden brown.
Add the chickpea greens and mix.
Add salt and red pepper powder to taste.
Add a little water and gram flour and cook, covered, over medium heat.

Swirls of Bathua
Batua - 2 bunches
Tomato - 1
Garlic - 4 cloves
Green chili - 1
Cumin - 1/2 teaspoon
Salt
Desi ghee - 1 teaspoon

Simple method for making Bathua greens
Boil the bathua and grind it.
Heat ghee in a pan, add cumin seeds, garlic, and green chilies, and sauté.
Add tomatoes and cook until softened.
Add bathua to the spices, season with salt, and cook for 10 minutes.
The bathua saag is ready. Serve with hot rotis or puris.

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