Manjula's Kitchen

Category: Winter Recipes

Winter Vegetarian Recipes: Warm and Comforting Indian Dishes

Winter is the perfect time to enjoy warm and comforting dishes that nourish the body and soul. Indian cuisine offers a variety of winter vegetarian recipes that are both delicious and hearty. Whether you’re looking for vegetarian winter recipes, Winter Recipes Indian style, or specific Indian winter recipes, Manjula’s Kitchen provides an extensive collection of dishes to suit every palate. Let’s explore some fantastic dishes that will make your winter meals cozy and satisfying.

Classic Winter Vegetarian Recipes

Sarson Ka Saag

Sarson Ka Saag is a classic North Indian dish made with mustard greens, spinach, and fenugreek leaves. This dish is a staple in many Indian households during winter and is a perfect example of winter vegetarian recipes. The combination of leafy greens cooked with spices and served with makki ki roti (cornbread) makes this dish both flavorful and nutritious.

Methi Thepla

Methi Thepla is a spiced flatbread made with fenugreek leaves and whole wheat flour. This dish is popular in Gujarat and is an ideal choice for vegetarian winter recipes. The addition of fenugreek leaves not only enhances the flavor but also adds a nutritional boost, making it perfect for a healthy winter meal.

Hearty Indian Winter Recipes for Main Course

Rajma

Rajma is a hearty kidney bean curry cooked in a spiced tomato gravy. This dish is a staple in Winter Recipes Indian style and is enjoyed with rice or roti. The rich and comforting flavor of the kidney beans makes it a beloved dish in many Indian households.

Baingan Bharta

Baingan Bharta is a smoky and flavorful eggplant dish that is perfect for winter. The eggplants are roasted until soft, then mashed and cooked with tomatoes and mild spices. This dish is a delightful addition to your collection of Indian winter recipes and pairs well with roti or rice.

Warming Soups and Stews

Moong Dal Soup

Moong Dal Soup is a nutritious and warming lentil soup made with split yellow lentils and a blend of spices. This dish is a staple in winter vegetarian recipes and is perfect for a light yet satisfying meal. The rich and comforting flavor of the lentils makes it an ideal choice for cold winter days.

Vegetable Stew

Vegetable Stew is a comforting and hearty dish made with a variety of vegetables cooked in a spiced coconut milk broth. This dish is a favorite among vegetarian winter recipes and is perfect for a nourishing and warming meal. Serve it with steamed rice or bread for a complete meal.

Winter Vegetarian Recipes for Snacks

Pakoras

Pakoras are deep-fried fritters made with vegetables like spinach, potatoes, and cauliflower. This snack is a popular item on the Indian winter recipes list and is perfect for tea-time or as an appetizer. Serve pakoras with a side of green chutney for a delicious treat.

Methi Muthia

Methi Muthia are steamed dumplings made with fenugreek leaves and a blend of spices. This snack is a classic in Winter Recipes Indian style and is perfect for a healthy and tasty treat. Muthia can be enjoyed on their own or with a side of chutney.

Sweet Indian Winter Recipes

Gajar Ka Halwa

Gajar Ka Halwa is a traditional Indian dessert made with grated carrots, milk, sugar, and ghee. This dessert is a staple in winter vegetarian recipes and is often enjoyed during festivals and special occasions. The rich and sweet flavor of the halwa makes it a favorite among many.

Moong Dal Halwa

Moong Dal Halwa is a rich and indulgent dessert made with split yellow lentils, ghee, and sugar. This dessert is a classic in Indian winter recipes and is perfect for a sweet ending to any meal. The melt-in-your-mouth texture and sweet flavor make it a beloved winter treat.

Elevate Your Winter Menu

To elevate your winter menu, consider incorporating dishes from various categories that complement these winter vegetarian recipes. Adding Indian snacks like pakoras and methi muthia will bring a delightful variety of flavors and textures. 

For a sweet conclusion, try Indian desserts such as gajar ka halwa and moong dal halwa. Offering healthy options like moong dal soup and vegetable stew can provide lighter choices for your meals. 

Planning a large gathering? The best Indian dishes for party recipe category are brimming with dishes that will impress your guests and create unforgettable celebrations. Including North Indian recipes like rajma or baingan bharta can infuse your meal with an authentic touch.

Frequently Asked Questions (FAQs)

Q: What are some popular winter vegetarian recipes? 

A: Some popular winter vegetarian recipes include Sarson Ka Saag, Methi Thepla, Rajma, Baingan Bharta, Moong Dal Soup, Vegetable Stew, Pakoras, Methi Muthia, Gajar Ka Halwa, and Moong Dal Halwa. These dishes are flavorful, nutritious, and perfect for cold weather.

Q: How can I make traditional Indian food suitable for winter? 

A: To make traditional Indian food suitable for winter, try recipes like Sarson Ka Saag, Rajma, and Moong Dal Soup. These recipes are hearty, warming, and perfect for cold weather.

Q: What are some easy winter recipes Indian style? 

A: Some easy winter recipes Indian style include Pakoras, Methi Thepla, and Baingan Bharta. These dishes are quick to prepare and provide the necessary warmth and comfort during cold weather.

Q: Can I prepare Indian winter recipes in advance? 

A: Yes, many Indian winter recipes can be prepared in advance and stored. Dishes like Rajma and Baingan Bharta can be made ahead of time and refrigerated, while snacks like Pakoras and Methi Muthia can be prepped and frozen.

Q: What are some healthy vegetarian winter recipes? 

A: Some healthy vegetarian winter recipes include Moong Dal Soup, Vegetable Stew, Sarson Ka Saag, and Methi Thepla. These dishes are nutritious, hearty, and perfect for maintaining a healthy diet during the winter months.

Conclusion

Winter Indian vegetarian recipes are a celebration of diverse flavors and warming ingredients. Whether you’re looking for vegetarian winter recipes, Winter Recipes Indian style, or specific Indian winter recipes, these dishes will bring variety and comfort to your meals. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian winter foods. Happy cooking and happy winter!

By incorporating these dishes into your winter menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for snacks, main courses, or desserts, there’s a winter vegetarian recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Roti, Chapati (Flat Indian Bread)

    Roti, Chapati (Flat Indian Bread)

    Roti

    Roti-Chapati-Flat-Indian-Bread

    Roti also known as Chapati or Fulka, is Indian flat bread made with whole wheat flour. In North India, roti is part of the main meal. Roti is served with a variety of cooked vegetables, lentils, and yogurt.
    4.29 from 7 votes
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    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/2 cup whole-wheat flour chapati ka atta
    • 1/8 tsp salt
    • 1/4 cup water use as needed
    • 1/4 cup whole wheat flour for rolling the roti
    • 2 tbspa clarified butter or ghee for buttering the roties

    Instructions
     

    • Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes.
      .
    • Divide the dough into four equal parts. Make smooth balls and press flat. Before rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.
    • Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
    • Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready. Place the one roti into the skillet. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.
    • Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
    • Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.
    • Place the rotis in a container lined with a paper towel. Cover the container after each roti.

    Notes

    Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet
    Keyword Chapati, Fulka, Healthy, Roti, Whole Wheat Bread
    Tried this recipe?Let us know how it was!
  • Vegetable Rice (Pulav)

    Vegetable Rice (Pulav)


    Vegetable Rice

    Vegetable Rice – Vegetable Pulav

    Vegetable pulav is a mix of spicy vegetables with rice. This is a great dish for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal. Serve with yogurt, pickle, papadam or chutney.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Rice

    • 1 cup basmati or long grain rice
    • 2 cup water
    • 2 tbsp oil canola, vegetable
    • 1 tsp cumin seeds jeera
    • 2 bay leaf taj pata
    • 1 tsp salt

    For Vegetables

    • 3 tbsp oil canola, vegetable
    • 1 tsp cumin seeds jeera
    • 1 medium sized potato, chopped into 1/2″ cubes
    • 1 carrot sliced
    • 1 cup cauliflower, cut into small pieces
    • 1 cup frozen green peas
    • 1/2 red bell pepper, chopped
    • 2 long sliced green chilies
    • 1 tsp grated ginger
    • 1 tsp salt
    • 1/2 tsp garam masala
    • 1 tbsp lemon juice

    For Garnishing

    • 2 tbsp finely chopped cilantro hara dhania

    Instructions
     

    Preparing the rice:

    • Heat the oil in a saucepan. Test the oil by adding one cumin seed; if seed cracks right away oil is ready. Add cumin seeds after cumin seeds crack add bay leaves and stir for few seconds. Next add the rice. Stir-fry for 2 minutes.
    • Add water and salt, bring to a boil and turn the heat to low. Cover the pan. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

    Preparing the vegetables:

    • Use a frying pan to cook the vegetables. Add the vegetables in steps, the vegetables that need the most time to cook are added first and the vegetables that need the least time will be added last.
    • Heat the oil in frying pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds after cumin seeds crack, add potatoes, stir-fry them for about 2 minutes.
    • Add cauliflower and carrots. Let them cook for about another 3 minutes, stirring occasionally.
    • Next add green peas, bell pepper, ginger and green chilies. Let the vegetables cook for a few minutes till vegetables are tender. Turn off the heat.
    • Add garam masala and lemon juice.
    • Next gently fold the rice into the vegetables. Transfer to a serving dish and garnish the rice dish with cilantro.
    Keyword Gluten Free, Vegan
    Tried this recipe?Let us know how it was!

    How to make Pulav Rice Recipe – Manjula’s Kitchen 

    Vegetable pulao is a flavorful gluten-free vegan blend of spicy vegetables combined with rice, making it an excellent lunch option. This dish proves particularly convenient when you prefer a quick & easy meal. Utilize vegetable pulav as a standalone one-dish meal, or complement it with yogurt, pickle, papadam, or chutney for a satisfying and well-rounded dining experience.

    Preparing Pulav Rice: 

    Embark on a culinary adventure as you delve into the meticulous process of crafting a delightful pulav rice recipe. Begin by heating oil in a saucepan, creating a canvas for the infusion of rich flavors. Ensure the oil is at the optimal temperature by conducting a cumin seed test; the satisfying crackle indicates readiness. Enrich the aromatic foundation by introducing additional cumin seeds and fragrant bay leaves, setting the stage for an enticing pulav rice experience. 

    As you add the rice to the pan, engage in a 2-minute stir-fry, allowing each grain to absorb the essence of the spices—a vital step in mastering the art of how to make pilav rice. The introduction of water and salt transforms the mixture into a bubbling concoction, simmering on low heat for 15 minutes until the rice attains a tender texture, releasing a fragrant aroma that defines the pulav rice recipe. Conclude this flavorful journey by delicately fluffing the rice with a fork, achieving a light and fluffy consistency crucial to the essence of the rice pulav recipe.

    Preparing Vegetables for Pulav Rice: 

    In the intricate process of creating pulav rice, wield a frying pan as your culinary orchestra, orchestrating a symphony of vibrant colors and enticing textures. Elevate the aromatic canvas by heating oil to the perfect temperature, validated by the distinctive crackle of a cumin seed—the quintessential initiation into the pulav rice recipe. With each addition of cumin seeds, establish a fragrant base that paves the way for the culinary dance that follows. 

    Immerse potatoes into this aromatic blend, conducting a 2-minute stir-fry, a pivotal step in unraveling the secrets of how to make pulav rice. Introduce cauliflower and carrots, orchestrating an additional 3 minutes of cooking to gradually enhance their tenderness, a crucial aspect in the art of rice pulav. The crescendo of this culinary symphony includes green peas, bell pepper, ginger, and green chilies, creating a vibrant medley that transforms the pulav rice recipe into a visual and flavorful masterpiece. Conclude this vegetable overture by introducing garam masala and lemon juice, harmoniously blending the spices before gently folding the aromatic rice into the vegetable symphony, shaping the pulav rice recipe.

    Final Assembly of Rice Pulav:

    Culminate the gastronomic masterpiece that is the pulav rice recipe by seamlessly merging the meticulously prepared rice and vegetables. Gently fold the aromatic rice into the medley of colorful vegetables, ensuring an even distribution of flavors—a key element in the intricate art of making pulav rice. As the harmonious blend takes shape, transfer it to a serving dish, where the vibrant hues of the vegetables complement the inviting warmth of the rice pulav. 

    Elevate the presentation by adorning the dish with sprigs of fresh cilantro, adding a final touch of both freshness and visual appeal—a crucial finale in the rice pulav recipe. This assembly not only showcases the meticulous steps involved in creating a pulav rice dish that tantalizes taste buds but also captivates with its aesthetic allure. Serve and savor the culmination of the pulav rice recipe—a delightful union of fragrant rice and flavorful vegetables—embodied in the artistry of pulav preparation.

    If you loved our recipe of vegetable pulav then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf, and Lemon Rice. 

  • Palak Paneer (Spinach)

    Palak Paneer (Spinach)

    Palak Paneer

    Palak (Spinach) Paneer

    Palak Paneer is creamy spinach dish with paneer . This is a popular dish with youngsters and served in every indian resturant. The creamy texture of spinach with paneer is a good combination. I like to serve Palak Paneer with Naan or Tandoori Roti.
    4.67 from 6 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 10 oz packet of chopped frozen spinach or 4 cups of fresh finely chopped spinach
    • 1/3 lb paneer
    • 2 med tomato pureed
    • 1 tsp chopped ginger
    • 1 tsp corinader powder dhania
    • 1/2 tsp turmeric haldi
    • 1/2 tsp red chili powder lal mirch
    • 1 tbs oil canola or vegetable oil
    • 1/2 tsp cumin seed jeera
    • 1/8 tsp asafetida hing
    • 1/2 tsp salt
    • 2 tbs whole wheat flour
    • 1/3 cup heavy cream
    • 1/2 tomato thinly sliced for garnishing

    Instructions
     

    • If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.
    • blend the tomatoes and ginger to make puree.
    • Mix coriander, turmeric, and red chili with tomato puree and set aside.
    • Mix whole-wheat flour with heavy cream and set aside.
    • Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
    • Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
    • Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
    • Add heavy cream mixture and let this cook another four to five minutes.
    • Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
    • Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.

    Notes

    You can replace the heavy cream with 1 1/2 cups of milk.
    serve Palak Paneer with Naan or Tandoori Roti
    Tried this recipe?Let us know how it was!

    How to Make Palak Paneer Masala by Manjula’s Kitchen

    Paneer Palak, a beloved North Indian dish, epitomizes the perfect party recipe with its creamy spinach and delectable paneer in rich gravy. This is not merely a culmination but a convergence, as the paneer becomes an integral part of the spinach symphony.

    1. Blanch the Spinach: Bring a large pot of water (6 cups) to a boil. Add the spinach and cook for precisely one minute. Drain the water immediately and immerse the spinach in ice-cold water for two minutes. This step preserves the vibrant green color of the spinach.
    2. Create the Palak Paneer Base: Prepare a smooth puree by blending the blanched spinach with ginger and green chili. Aim for a creamy consistency, avoiding an overly thick paste.
    3. Soften the Paneer: Soak the cubed paneer in hot water (3 cups) for at least five minutes. This step softens the paneer, allowing it to absorb the flavors of the masala.
    4. Temper the Spices: Heat oil in a large saucepan over medium-high heat. Add cumin seeds and asafetida. Once the cumin seeds crackle, introduce the chopped tomatoes and cook for 1-2 minutes.
    5. Incorporate the Spices: Add coriander powder, turmeric powder, red chili powder, salt, and a hint of sugar to the simmering tomato mixture. Stir well to combine and allow the spices to release their aroma.
    6. Cook the Spinach Puree: Reduce heat to low and add the prepared spinach puree. Simmer for 5-6 minutes without a lid to retain the vibrant green color of the spinach.
    7. Thicken the Gravy: For a thicker consistency and richer flavor, create a slurry by mixing flour with water. Gradually whisk the slurry into the simmering palak paneer mixture. Additionally, incorporate cream for a touch of silkiness.
    8. Incorporate the Paneer: Gently fold in the softened paneer cubes and simmer for another five minutes. This allows the paneer to absorb the flavors of the masala.

    Serving: Enjoy your Palak Paneer hot with rice or naan bread.

    Tips:

    Spinach Selection: Use fresh, young spinach for the best color and flavor. Wash thoroughly to remove any dirt or grit.

    Blanching Technique: Don’t overcook the spinach during blanching (step 1). One minute is sufficient to preserve the vibrant green color and prevent mushiness.

    Creamy Texture: For a richer and creamier gravy, add a dollop of heavy cream or cashew paste at the end.

    Spice Level: Adjust the amount of green chili or red chili powder to suit your preference.

    Flavor Boost: Include a bay leaf or a green cardamom pod while tempering the spices for a deeper flavor profile.

    Suggestions:

    Serving: Pair your Palak Paneer with basmati rice, jeera rice, naan, or roti for a complete and satisfying meal.

    Garnish: For a fresh touch, garnish your Palak Paneer with chopped cilantro or a dollop of plain yogurt.

    Leftovers: Store leftover Palak Paneer in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop before serving.

    Variations:

    Vegetable Palak Paneer: Add chopped vegetables like carrots, peas, or bell peppers for extra color, texture, and nutrients.

    Mushroom Palak Paneer: Substitute paneer with sliced mushrooms for a vegetarian twist.

    Coconut Palak Paneer: Stir in a can of coconut milk for a creamy and tropical twist.

    Dry Palak Paneer: Reduce the amount of water or simmer for a longer duration to create a thicker, dryer gravy.

    FAQs:

    Can I substitute spinach with another green leafy vegetable?

    Yes, you can use Swiss chard or kale, but the color and flavor will be slightly different.

    Can I use paneer alternatives?

    Yes, firm tofu can be used as a vegetarian substitute for paneer.

    Is Palak Paneer healthy?

    Yes, Palak Paneer is a healthy dish packed with protein from paneer, iron from spinach, and fiber from both ingredients.

    How long does it take to make Palak Paneer?

    The total preparation time is typically around 30-40 minutes.

    Enjoy making and savoring this delicious and versatile Palak Paneer recipe!

    If you liked this recipe. You must also try: Masala Bell Pepper Curry, Gulab Jamun, Pineapple Kulfi Ice Cream, Makhana Mutter Curry, and Ragda Puri Chaat