3 Seasonal Recipes To Add To Your Meal Plan This Winter

Eat local, eat seasonal that’s our mantra. Try out these winter special recipes that are simple but super tasty. Don’t forget to tag us when you do.

Eating seasonal vegetables means we are eating the best that the season has to offer, Seasonal foods have so many nutrients and minerals that get lost if we eat veggies that are out of season and pulled out of cold storage.

Not only do they taste better, but they also add variety to our diet. In winter with the abundance of vegetables in the market, so make sure you are cooking and eating lots of them,

Today I am sharing 3 recipes that I love making once winter arrives. I like using mustard oil when I cook with winter greens as it adds a sharp taste to the dish which makes it tastier. Mustard oil is a great oil to cook with, with its high smoking point.

So let’s get cooking

Cauliflower Curry


  • 4 Tbsp Cooking Oil 
  • 1/2 Kg Cauliflower chopped & parboiled
  • 2 Potatoes chopped & boiled
  • 2 Onions chopped
  • 2 Tbsp Ginger Garlic Paste
  • 4 Tomatoes chopped
  • Salt to taste
  • 1/2 Tbsp Turmeric Powder 
  • 1 Tbsp Chilli Powder 
  • 1 Tbsp Coriander Powder 
  • 1/2 Tbsp Cumin Powder


  • Heat oil in a pan
  • Add onions, ginger-garlic paste and tomatoes and saute for a few minutes
  • Then mix in the salt, coriander powder, chilli powder, turmeric and cumin powder.
  • Once the masala is cooked add the cauliflower and potatoes
  • Cook for 10-15 mins with lid closed till done.
  • Top with fresh coriander leaves & serve.

Palak Paneer


  • 2 Tbsp Mustard Oil
  • 1 chopped Onions
  • 1 Tbsp Ginger-Garlic Paste
  • 2 chopped Tomatoes
  • 1 Tbsp Red Chilli Powder
  • 1/2 Tbsp Turmeric Powder
  • 1 Tbsp Coriander Powder
  • Salt to taste
  • 1/2 Kg boiled Palak Leaves & made into a paste
  • 100g Paneer cubed into bite-sized pieces 


  • In a kadhai heat mustard oil
  • Add chopped onions, tomatoes and ginger garlic paste and saute for a few mins.
  • Put chilli powder, turmeric, coriander powder, salt and mix
  • Mix in the palak paste once the masala has cooked a little.
  • Tip in the cubed paneer and cook till the curry looks a little oily.

Methi Aloo


  • 2 Tbsp Mustard Oil 
  • 4-5 Green Chillies chopped
  • 9-10 Garlic Cloves chopped
  • 1/2 Kg Methi Leaves 
  • 2 Potatoes chopped
  • 1 Tbsp Chilli Powder
  • 1/2 Tbsp Turmeric Powder
  • Salt to taste 


  • In a kadhai heat the mustard oil
  • Put green chillies, garlic and potatoes cook till potatoes are soft
  • Add methi leaves and mix well to combine.
  • Add red chilli powder, turmeric and salt
  • Cook for 10-15 mins, stirring the vegetables from time to time.

We hope you enjoy the recipes and don’t forget to tag us when you do @kidsstoppress.

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