As the weather starts to warm up, it’s the perfect time to incorporate these delicious spring vegetables into your Indian cuisine. Not only are these vegetables packed with nutrients, but they also add a burst of flavour and vibrancy to any dish.
Here we will explore some of the most popular spring vegetables and how to use them in your Indian cooking.
Peas
Peas are a staple of Indian cuisine, and they are in season during the spring months. They are versatile, and you can use them in many dishes, such as curries, soups, and salads. One classic Indian dish featuring peas is ‘matar paneer’, a creamy curry made with paneer cheese and green peas. To make this dish, sauté onions, ginger, and garlic in oil, add a mixture of spices, such as cumin, coriander, and turmeric, and cook for a few minutes until fragrant. Then, add diced tomatoes, peas, and paneer cheese and cook until the cheese is tender.
Radishes
Radishes are a refreshing and crunchy spring vegetable that can add color and flavour to any dish. In Indian cuisine, you can often use radishes in salads and chutneys. One classic Indian dish featuring radishes is mooli paratha, a stuffed flatbread with grated radishes and spices. Mix grated radishes, chopped onions, coriander, cumin, and chili powder. Stuff the mixture into a dough ball, roll it out, and cook on a griddle until crispy.
Carrots
Carrots are another versatile and nutritious spring vegetable often used in curries, soups, and salads. One classic Indian dish featuring carrots is ‘gajar ka halwa’, a sweet and creamy dessert made with grated carrots, milk, sugar, and spices. To make this dish, cook grated carrots in milk until tender, add sugar and spices, and cook until the mixture thickens and becomes creamy.
Asparagus
Asparagus is a classic spring vegetable that is both delicious and nutritious. It is a great source of fiber, vitamins A, C, E, and K, and folate. Asparagus can be grilled, roasted, sautéed, or even eaten raw in salads. Its earthy, slightly bitter flavour pairs well with lemon, garlic, and herbs.
Spinach
Spinach is a nutrient-dense leafy green available year-round but is particularly fresh and tender during the spring season. It is rich in iron, calcium, vitamin C, and folate. Eat them in salads, sautéed with garlic and olive oil, or add them to smoothies and soups.
Also Read: https://hogr.app/blog/how-indian-food-has-changed-over-the-years
Spring is a season of renewal and growth, and it’s the perfect time to embrace the fresh and vibrant flavours of spring vegetables in your Indian cuisine. Whether you’re sautéing asparagus, stuffing peas, or making a sweet and creamy carrot dessert, there are plenty of ways to incorporate these delicious vegetables into your dishes. So, head to your local farmer’s market or grocery store and add these spring vegetables to your meals today!
[…] Also read- Cooking with Spring Vegetables: Embracing the Seasonal Bounty in Indian Cuisine […]