Winter Special: 7 Unique Saag Dishes You Must Try This Season

When winter arrives in India, few things are as comforting as a steaming bowl of saag paired with makki ki roti and a dollop of butter. While Sarson ka Saag (mustard greens) takes centre stage every season, India’s culinary landscape offers a rich variety of other saag-based dishes made with different leafy greens — each with its own unique flavour, texture, and regional touch.

From Bathua and Palak to Methi and Chaulai, every region has its own take on this earthy, nutrient-packed preparation. If you’re looking to go beyond the traditional mustard leaves this winter, here are seven delicious Indian saag recipes that will warm your heart, nourish your body, and bring variety to your winter menu.

1. Palak Saag ( Spinach Curry )

Origin: Pan-Indian
One of the most popular and versatile saags, Palak Saag is made with fresh spinach leaves cooked with garlic, onions, and mild spices. Its naturally creamy texture and subtle flavour make it an excellent base for several dishes, including Palak Paneer and Palak Dal.

Why Try It: Palak is rich in iron, vitamin K, and folate, making it a powerhouse for boosting immunity and maintaining energy levels during the winter chill.

Pro Tip: Blanch spinach before cooking to retain its vibrant green colour and smooth consistency.

2. Bathua Saag (Chenopodium Greens Curry)

Origin: North India
Bathua, also known as Chenopodium or pigweed, is a winter delicacy that appears in North Indian markets between November and February. Its slightly tangy and earthy taste makes it perfect for curries, parathas, or even blended with spinach for added flavour.

Why Try It: Bathua is loaded with calcium, fibre, and essential minerals that aid digestion and strengthen bones — perfect for colder months.

Pair It With: Makki ki roti or steamed rice and a drizzle of ghee for authentic Punjabi comfort.

3. Methi Saag (Fenugreek Greens Curry)

Origin: Western and Northern India
Methi Saag has a slightly bitter, aromatic taste that becomes irresistible when cooked with onions, tomatoes, and spices. In Gujarat, it’s used in Methi Thepla, while in North India, it’s often made into a hearty side curry.

Why Try It: Fenugreek leaves help regulate blood sugar levels, improve metabolism, and are known for their detoxifying properties.

Cooking Tip: Always sauté methi with garlic and a pinch of salt first — it reduces the bitterness and enhances the aroma.

4. Chaulai Saag (Amaranth Greens Curry)

Origin: Eastern and Central India
Chaulai, also known as amaranth, has beautiful red or green leaves that cook into a flavourful, slightly tangy curry. Commonly enjoyed in states like Bihar, Odisha, and Uttar Pradesh, Chaulai Saag is often prepared with mustard oil, garlic, and green chillies for a rustic, home-style flavour.

Why Try It: Amaranth leaves are an excellent source of protein, magnesium, and iron, making them an ideal vegetarian superfood.

Pair It With: Bajra rotis or plain parathas for a wholesome, earthy meal.

5. Hara Chana Saag (Green Chickpea Leaves Curry)

Origin: Haryana & Rajasthan
When green chickpea plants (hara chana) are harvested, their tender leaves make for a lesser-known yet delicious saag variant. The leaves have a nutty, slightly tangy taste and are typically cooked with minimal spices and a hint of garlic.

Why Try It: Hara chana saag is rich in plant-based protein and vitamin C, helping improve stamina and immunity in winter.

Pro Tip: Add a spoonful of desi ghee while serving to bring out the nutty aroma of the chickpea leaves.

6. Poi Saag (Malabar Spinach Curry)

Origin: Eastern & Coastal India
A staple in Odisha, Bengal, and coastal Andhra Pradesh, Poi Saag or Malabar Spinach has a fleshy texture and mild flavour. It’s often cooked with pumpkin, potatoes, or lentils in a lightly spiced mustard or coconut-based gravy.

Why Try It: Poi Saag is packed with iron, vitamins A and C, and is known to aid digestion while cooling the body — a perfect balance to heavy winter meals.

Serving Tip: Try Bengali-style Poi Shaak Chorchori — a mixed vegetable curry with lentils and mustard seeds for a regional twist.

7. Lai Saag (Leaf Mustard Curry, Assamese Style)

Origin: Assam & Northeast India
Distinct from North India’s Sarson Ka Saag, Lai Saag is a popular Assamese delicacy made from local mustard greens cooked with ginger, garlic, and green chillies in minimal oil. It’s light, aromatic, and pairs beautifully with steamed rice.

Why Try It: This saag retains the mustard flavour but with a subtler taste and smoother texture. It’s packed with vitamin A, folate, and antioxidants that support immunity and bone health during the cold season.

Regional Touch: Assamese households often add fermented bamboo shoots or fish for an umami-rich variation.

Why Saag Is Perfect for Winter

Green leafy vegetables like spinach, methi, and bathua flourish in the cooler months, offering a natural supply of nutrients to keep the body warm and energised. They’re rich in iron, calcium, vitamin K, and antioxidants, all of which help in improving immunity, strengthening bones, and promoting healthy skin — exactly what the body needs during the chilly season.

Moreover, cooking saag with traditional ingredients like ghee, garlic, and chillies enhances both flavour and digestion, making it a seasonal must-have in every Indian kitchen.

Conclusion — Rediscover the Richness of Indian Greens

While Sarson Ka Saag will always be the winter favourite, India’s culinary heritage is filled with countless other saag preparations that deserve a place on your table. From the delicate Palak Saag to the earthy Bathua and aromatic Methi, each dish offers a glimpse into the regional diversity and nutritional richness of Indian cuisine.

So this winter, skip the usual and explore these seven wholesome saag recipes — rustic, flavourful, and deeply nourishing. Each spoonful will remind you of the warmth and comfort that only a hearty Indian curry can bring.