Indian Recipes to cook Spring Vegetables

Spring cooking is all about cooking with fresh vibrant produce and creating delicious and healthy meals with spring vegetables. Here are a few of our favorite Indian recipes that you can cook using spring vegetables.

As the chilly days come to an end, there is nothing more welcoming than the sight of fresh Spring Vegetables. Spring is the time to enjoy juicy, delicious, and colorful fruits and vegetables which are packed with healthy nutrients.

From fresh peas, green broccoli to crisp lettuces the season of spring is a reminder of exquisitely looming produce. Keeping the vegetables in mind, we are here with ideas on how to cook these leafy spring vegetables.

There is no denying feasting on vegetables at their peak season not only adds variety to our diet but saves our money as well. As they are grown in their ideal season, the following vegetables are packed with rich nutrients and tastes wonderful.

Here is a list of Spring Vegetables and ways to cook them this springtime.

Green Peas Recipes

Fresh Green Peas comes in the season of spring and continues well into summer. Peas are an excellent source of protein (around 9 grams per cup), vitamins, iron, and manganese.

Green peas are crunchy, sweet and can be eaten both raw and cooked. You can enjoy them as a tea-time snack or in curries. Make these recipes with peas and have them quickly.

Hare Chane Ke Shami Kebab,

Matar Paneer Cutlets,

Matar Mushroom Curry,

Hare Matar Ki Ghughni,

Vermicelli Veg Pulao,

Matar Paneer, and

Matar Paratha.

Broccoli

Broccoli is loved by many and is a hearty vegetable packed with fiber and anti-oxidants. This green vegetable that looks like a happy mini tree can be served either steamed, roasted or raw.

The best way to eat broccoli is by purchasing a firm, green broccoli and then make Za'atar roasted broccoli cheese soup, Broccoli Soufflé, Besan and Broccoli Cheela or Broccoli and cheese stuffed potato skins.

Radish

From leafy green top to classic red round Radishes are known for their various shapes and sizes. The most common of all, Daikon Radish has a mild-flavor with long, white root and green leaves on the head. They are rich in Vitamin B and Potassium.

You can either stir-fry them, add them in salads or toss them in soup, radish add flavor to them all. Here is how to make Radish stir-fry and Mooli Ki Sabzi.

Cauliflower

Cauliflower is one vegetable that can easily past the list of both healthy and comfort food in one go. Cauliflower helps fight inflammation, support weight loss and improve digestion.

You can use cauliflower to make healthy cauliflower rice, low-carb Jambalaya, tangy Aloo Gobhi sabzi, or crispy parathas. You can even make quick tea-time or roast them with cheese.

Mustard Greens/ Sarson

Mustard green is leaves of the mustard plant and mustard green recipes are quite popular for their tangy, bold taste. They contain a high level of antioxidants, helps lower cholesterol and are prized for their high Vitamin A, C and K content.

Add some stir-fried mustard in your salad for that extra flavor or go extra and make the traditional Sarson Ka Saag (Mustard Green Curry).

Carrots

Bright Orange root vegetable is tempting, crunchy and versatile. Though I love red carrots more those are available in winters so any color carrots black, white and purple color, I dig them all. Like other spring vegetables, carrots too provide many health benefits.

Carrots can be eaten as a dressing for salads or sweet desserts. You can make sweet carrot pudding, or warm tomato and carrot soup.

Spinach

Loaded with tons of nutrients, antioxidants and vitamins Spinach is one of the most nutrient-dense green leafy vegetables. Often sold in bundles, Spinach is freshest in the season of spring. Scientifically known as Spinacia oleracea, spinach is full of iron, vitamin B and magnesium

Enjoy Spinach in a fluffy Spinach Cheese Omelette, smoky Punjabi Dal Palak, delicious Mushroom and Spinach Curry or comforting Spinach Soup.

Methi

Methi or Fenugreek leaves can easily be the spot from their bright green leaves. Fenugreek is one such vegetable which is used as a herb and spice. They have an aromatic, sharp taste that can instantly enhance the flavor of any recipe. Look for fresh green leaves when buying Methi/fenugreek leaves from the local market.  

You can make a number of recipes with fenugreek leaves like Methi Na Gota, Methi Muthia, Methi Thepla, Methi Masala Poori, Methi Malai Paneer Curry.

Enjoy all these fresh springtime vegetables and refresh your mind. You can tell me your all about your favorite vegetable in the comments below or by connecting with me on Instagram, Youtube, Facebook, Pinterest and  Twitter where I keep posting about everyday food ideas, recipes and some bits of my life!

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