8 Indian seasonal recipes

India’s diverse climate brings with it an array of seasonal fruits, vegetables, and spices that have been traditionally celebrated and integrated into regional cuisines. Each season in India introduces unique ingredients that not only complement the weather but also support health and well-being.

From the rich, warming Gajar ka Halwa in winter to the refreshing Aam Panna in the scorching summer months, these seasonal recipes offer a deep connection to India’s culinary heritage. Each dish captures the essence of the season, using ingredients at their peak of flavor and nutrition.

This collection of ten seasonal recipes highlights India’s rich food culture, blending traditional cooking techniques with seasonal bounty to create comforting, nourishing meals that truly bring each season to life.

Whether you’re savoring a hot plate of Sarson ka Saag with Makki ki Roti in winter or indulging in spicy Pakoras during monsoon rains, these recipes embody the spirit of India’s love for food and nature.

1. Winter Special – Gajar ka Halwa (Carrot Halwa)

Ingredients:

• 1 kg red carrots, grated (preferably Delhi carrots for their natural sweetness)
• 1 liter full-fat milk (adds creaminess)
• 200 g sugar (adjust to taste; brown sugar can be used for a richer flavor)
• 5 tbsp ghee (clarified butter, adds aroma and richness)
• 100 g khoya (optional, gives richness)
• 10-12 almonds, chopped
• 8-10 cashews, chopped
• 5-6 green cardamoms, powdered (for aroma)

Instructions:

1. Prepare Carrots: Wash and peel carrots. Grate finely using a hand grater or food processor.
2. Sauté Carrots: In a large, heavy-bottomed pan, heat ghee. Add grated carrots and sauté on medium heat until carrots are slightly softened and release a sweet aroma (around 8-10 minutes).
3. Cook with Milk: Pour in milk, bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until milk is absorbed and carrots are soft (45-60 minutes).
4. Add Sugar and Khoya: Add sugar, which will make the mixture a bit watery again. Continue cooking until it thickens. Add khoya (optional) for creaminess and stir well.
5. Final Touch: Stir in cardamom powder and chopped nuts, and cook for a few more minutes until the halwa leaves the sides of the pan.
6. Serve: Garnish with extra nuts, serve hot, or store in the fridge for up to a week.

2. Spring Delight – Hara Bhara Kebab

Ingredients:

• 1 cup spinach leaves, blanched and chopped (for a vibrant green color)
• 1 cup boiled and mashed potatoes (for binding)
• 1/2 cup green peas, blanched and mashed
• 2 tbsp gram flour (besan, acts as a binder and adds flavor)
• 1-2 green chilies, finely chopped (for spice)
• 1 tsp ginger-garlic paste (for aroma)
• Salt to taste
• 1 tsp chaat masala (adds tanginess)
• Oil for shallow frying

Instructions:

1. Prepare Vegetables: Blanch spinach and green peas, then finely chop or mash.
2. Combine Ingredients: In a large mixing bowl, combine blanched spinach, mashed peas, mashed potatoes, gram flour, green chilies, ginger-garlic paste, salt, and chaat masala. Mix well until it forms a dough-like consistency.
3. Shape Kebabs: Divide the mixture into equal portions and shape each portion into small patties.
4. Cook Kebabs: Heat oil in a pan and shallow-fry kebabs on medium heat. Cook until golden and crisp on both sides, about 3-4 minutes per side.
5. Serve: Drain on paper towels and serve hot with mint or tamarind chutney.

3. Summer Cooler – Mango Lassi

Ingredients:

• 1 large ripe mango, peeled and chopped (Alphonso mangoes work well)
• 1 cup thick yogurt (chilled for best results)
• 1/4 cup milk (optional, for a thinner consistency)
• 2 tbsp sugar (adjust based on mango sweetness)
• Ice cubes (optional)
• A pinch of cardamom powder
• Chopped pistachios or saffron for garnish

Instructions:

1. Prepare Mango: Peel and chop mangoes into small pieces. Blend until smooth to avoid lumps.
2. Blend Ingredients: Add yogurt, mango puree, milk (if using), sugar, and cardamom powder to a blender. Blend until smooth and frothy.
3. Adjust Consistency: If too thick, add a splash of milk or ice.
4. Serve: Pour into glasses, garnish with pistachios or saffron strands, and serve chilled for the best flavor.

4. Monsoon Treat – Pakoras (Vegetable Fritters)

Ingredients:

• 1 cup besan (gram flour)
• 1/4 cup rice flour (for extra crispiness)
• 1/2 tsp carom seeds (ajwain, aids digestion)
• Salt to taste
• 1/4 tsp turmeric powder (adds color)
• 1/4 tsp red chili powder (for spice)
• 1 cup mixed vegetables (thinly sliced onions, potatoes, spinach leaves, and cauliflower)
• Water as needed
• Oil for deep frying

Instructions:

1. Prepare Batter: In a mixing bowl, combine besan, rice flour, carom seeds, salt, turmeric, and red chili powder. Gradually add water, whisking to make a thick, lump-free batter.
2. Coat Vegetables: Dip each vegetable slice in the batter, ensuring it’s evenly coated.
3. Heat Oil: Heat oil in a deep frying pan over medium heat. Test by dropping a bit of batter; it should sizzle and float.
4. Fry Pakoras: Carefully drop batter-coated vegetables into the hot oil, frying in batches. Cook until golden brown and crispy.
5. Serve: Drain on paper towels and serve hot with green chutney or ketchup, ideal with a hot cup of chai.

5. Autumn Delight – Pumpkin Sabzi

Ingredients:

• 500 g pumpkin, peeled, deseeded, and cubed
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• A pinch of asafoetida
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 1 tsp jaggery (optional, for a mild sweetness)
• Fresh coriander leaves, chopped, for garnish

Instructions:

1. Prepare Pumpkin: Peel, deseed, and cut pumpkin into bite-sized cubes.
2. Sauté Spices: In a large pan, heat oil and add mustard seeds, cumin seeds, and asafoetida. Once seeds splutter, add turmeric and red chili powder.
3. Cook Pumpkin: Add cubed pumpkin, salt, and stir well. Cover and cook on low heat, stirring occasionally, until pumpkin softens (about 10-15 minutes).
4. Finish with Jaggery: Add jaggery for a sweet hint (optional) and stir gently.
5. Serve: Garnish with fresh coriander and serve hot with chapati or puris.

6. Winter Special – Sarson ka Saag and Makki ki Roti

Ingredients for Sarson ka Saag:

• 500 g mustard greens (sarson), washed and chopped
• 250 g spinach, washed and chopped
• 100 g fenugreek leaves, chopped
• 1 large onion, chopped
• 4-5 garlic cloves, minced
• 1-inch ginger, grated
• 2-3 green chilies, chopped
• 2 tbsp cornmeal (for thickening)
• Salt to taste
• 2 tbsp ghee or butter

Instructions:

1. Boil Greens: In a pot, boil mustard greens, spinach, and fenugreek leaves until tender. Cool slightly, then blend coarsely.
2. Sauté: Heat ghee in a pan, add garlic, ginger, green chilies, and onions. Sauté until golden.
3. Combine: Add blended greens, cornmeal, and salt. Simmer for 15 minutes, stirring occasionally.
4. Serve with Makki ki Roti: Traditionally served with corn flatbread, a pat of butter, and jaggery.

7. Spring Refreshment – Pani Puri

Ingredients for Pani:

• 1 cup mint leaves
• 1/2 cup coriander leaves
• 1 green chili
• 1-inch ginger
• 1 tbsp tamarind pulp
• Salt and black salt to taste
• 1/2 tsp roasted cumin powder
• 3 cups chilled water

Instructions:

1. Prepare Pani: Blend mint, coriander, green chili, ginger, tamarind, salt, and cumin with some water until smooth.
2. Strain & Dilute: Strain and mix with chilled water.
3. Serve with Puris: Fill puris with boiled potatoes, chickpeas, and pani.

8. Summer Treat – Aam Panna (Raw Mango Drink)

Ingredients:

• 2 large raw mangoes, peeled and boiled
• 1/2 cup sugar
• 1 tsp roasted cumin powder
• 1/2 tsp black salt
• Mint leaves for garnish
• Chilled water or ice cubes

Instructions:

1. Prepare Mango Pulp: Boil mangoes, cool, then extract pulp.
2. Mix Flavors: Blend pulp with sugar, cumin, black salt, and water.
3. Serve Chilled: Pour over ice, garnish with mint, and serve.