Indian Seasonal Greens

Still Eating Only Palak & Methi every Winter? You are missing out on some wonderful seasonal greens!

Every winter, we bring home palak and methi almost out of habit. Both are nutritious, no doubt. But our Indian sabzi mandis have so much more to offer. And I often feel that some of our most nutritious traditional foods are the ones we tend to overlook. Here are 6 leafy greens worth adding to your winter meals.

1. Sarson ka Saag (Mustard Greens): Rich in vitamins A, C and K, along with fiber. Pair it with makki ki roti for that traditional winter favourite.

2. Gongura (Sorrel Leaves): Popular in Andhra kitchens, these tangy leaves provide iron, folate and antioxidants. Try them in chutneys or dals for a delicious change.

3. Bathua (Chenopodium Leaves): A wonderful seasonal green containing iron, calcium, folate and vitamins A and C. Steam it, add a little jeera and enjoy it with roti.

4. Chakwat (Wild Spinach): A good source of fiber and minerals, including calcium and iron. Cook it with simple spices for an easy, nutritious sabzi.

5. Moringa Leaves (Drumstick Leaves): Contain plant protein, calcium, iron and vitamins A and C. You can easily add them to dal, soups or everyday sabzis.

6. Amaranth Leaves (Chaulai): Provide vitamin A, folate, iron and calcium. Lightly cook them with garlic and simple spices for a wholesome meal.

Now, my suggestion is not to replace palak and methi. Instead, bring variety to your plate. Different leafy greens offer different combinations of vitamins, minerals, fiber and protective plant compounds.

Rotating them through the week is a simple way to improve the nutritional variety of your meals. Most of these have been part of traditional Indian cooking for generations. We just need to bring them back to our kitchens.