Here are 10+ Winter Recipes that are popular in Pakistani & Indian cuisine. This roundup includes recipes that are warming or made with winter produce. All of these recipes are tested-and-perfected and loved by thousands!

Cover image for 10+ Winter Recipes - Pakistani & Indian.

I was on a trip to Pakistan recently and I noticed certain traditional dishes made recurring appearances.

Luckily, mass production & distribution of produce still isn’t as widespread in Pakistan as it is here, so eating seasonally comes a bit more naturally. In the winter, you’ll see oranges, cauliflower, and other seasonal produce on the roadside. Here are some vegetables and fruit that I saw frequently:

  • Carrots
  • Spinach
  • Mustard greens
  • Cauliflower
  • Turnips
  • Green peas
  • Winter squash such as Ash Gourd (Petha)
  • Apples
  • Oranges
  • Guavas

This roundup features a range of recipes starting with main dishes, then a dessert & snack, and lastly, a few drinks.

There are many more cozy recipes (like a traditional curry or dal) that I could add to this list, but I wanted to keep this roundup concise and very winter-forward. There also a few recipes that I don’t yet have on the blog but are very popular in the winter (fried fish comes to mind!).

10+ Popular Winter Recipes

Main Dishes

Mixed Vegetable Curry in a bowl with roti inside

Easy Mixed Vegetable Curry

5 (41 ratings)
This Easy Mixed Vegetable Curry is perfect as a weeknight dinner or side dish. It comes together with very little effort with ingredients you have on hand. Vegan and Gluten-Free!
Check out this recipe
Sarson Ka Saag with a dollop of butter on a plate with spoons and makai ki roti on the side

How to Make Sarson Ka Saag (Stovetop & Instant Pot)

4.93 (14 ratings)
This post will teach you how to make authentic Punjabi-style Sarson Ka Saag (Mustard Greens & Spinach Curry) at home. This recipe includes stovetop and Instant Pot cooking instructions, plus substitutions if you can’t find mustard greens. Ready in under 1-hour, it’s a terrific vegetarian curry. Tested to perfection!
Check out this recipe
Nihari in a white bowl garnished with condiments

Easy Nihari (Pakistani Beef Stew)

5 (45 ratings)
Here's an Easy Nihari (Pakistani Beef Stew) recipe that requires 1 pot and less than 30 minutes of initial prep time. This recipe gives stovetop & slow cooker instructions and promises tender beef shank (or stew) meat. Recipe includes step-by-step and video!
Check out this recipe
Chicken Korma in a large pot with a wooden spoon.

The BEST Authentic Chicken Korma

4.93 (70 ratings)
This is a warm, deeply flavorful Chicken Korma recipe that has all the authentic flavor with simple, easy-to-follow instructions. Tested & perfected!!
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Instant Pot Pakistani-style Haleem made with beef and grains in a white bowl with wooden spoon and garnishing

Easy Pakistani Haleem Recipe (Instant Pot)

4.97 (31 ratings)
This Pakistani-style Haleem recipe is authentic, full of classic flavor, and the perfect consistency…Yet easy to achieve in the Instant Pot.
Check out this recipe
Close up of Aloo Palak in a skillet with a wooden spoon.

30-Minute Aloo Palak (Spinach and Potato Curry)

5 (73 ratings)
This quick and easy Spinach & Potato (Aloo Palak) curry recipe is healthy, full of authentic flavor, and naturally vegetarian (or vegan, if you omit the ghee). This curry is unique in that the potatoes boil on the side while you're preparing the curry, reducing any extra time to wait on the potatoes.
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Cauliflower and Potato Curry (Aloo Gobi Recipe)

Cauliflower and Potato Curry (Aloo Gobi Recipe)

4.91 (50 ratings)
Here's a Cauliflower and Potato Curry (Aloo Gobi) recipe made in the traditional Punjabi way. This vegan curry recipe is easy & authentic and requires one pot and simple ingredients.
Check out this recipe

Dessert & Snacks

Instant Pot Carrot Halwa (Gajar ka Halwa)

Easy Instant Pot Carrot Halwa (Gajar ka Halwa)

5 (13 ratings)
This authentic Instant Pot Carrot Halwa recipe is made in the traditional Pakistani & Indian style but without hours of active time over the stove. So comforting, naturally gluten-free, and only requires 6 ingredients!
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Sooji ka Halwa in a bowl garnished with blanched, slivered almonds.

Sooji ka Halwa (Semolina Halwa) – 20 Minute Recipe!

5 (10 ratings)
Sooji (or Suji) ka Halwa is a Pakistani and Indian dessert made with semolina, ghee/butter, and sugar. This is the simple, classic recipe for this already easy dessert. All you need are 4 simple ingredients to 20 minutes!
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Panjeeri - Postpartum Healing and Lactation Recipe in a white bowl with a silver spoon

Panjeeri – Postpartum Healing and Lactation Recipe

5 (16 ratings)
Panjeeri (or Panjiri) is a tasty traditional Pakistani/Indian postpartum healing and lactation food that is perfect for new moms and for strengthening the body.
Check out this recipe

Drinks

Masala Chai (Tea) being poured into a cup

Easy Masala Chai (Tea) Recipe – Spiced Chai

5 (33 ratings)
An authentic recipe for Masala Chai (tea) or Indian Spiced Chai. This easy recipe uses black tea bags (or leaves) and whole spices and takes less than 20 minutes to make!
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20-Minute Kashmiri Chai (Pink Tea)

4.95 (35 ratings)
This easy, one-pot Kashmiri Chai recipe takes less than 20 minutes to make! This is not a traditional Noon Chai recipe, but an accessible version that's still delicious (and pink)! Make it with regular green tea leaves if you can't find Kashmiri tea leaves.
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Close up of Authentic Pakistani Chai in a white teacup.

Authentic Pakistani Chai

5 (26 ratings)
The typical Pakistani or Indian family drinks chai very different from the chai latte you get at your local coffee shop. This is an authentic cup of chai you will find brewing in the typical Pakistani kitchen.
Check out this recipe
Chicken Korma in a large pot with a wooden spoon.
5 (1 rating)

10+ Winter Recipes (Indian & Pakistani), Including Chicken Korma

A warm, deeply flavorful Chicken Korma recipe that has all the authentic flavor with simple, easy-to-follow instructions. Plus check out 10 more Pakistani & Indian Winter recipes

Ingredients 

  • 1/3 cup neutral oil
  • 2 tbsp ghee, or sub more oil
  • 2 (~500 g) large onions, sliced*
  • 2 lbs bone-in, cut up, skinless chicken (or sub chicken thighs), cleaned and excess skin removed
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 1/8 tsp whole black peppercorns
  • 3 green cardamom pods
  • 5 whole cloves
  • 1 1-inch cinnamon stick
  • 8-10 cloves garlic, crushed
  • 1 inch piece ginger, crushed
  • 2 small tomatoes* (optional), quartered
  • 3/4 cup plain, whole-milk yogurt
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chili powder or to taste
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika powder or Kashmiri red chili powder, optional – for color
  • 2 1/8 tsp salt, or to taste depending on amount of chicken
  • 2-3 green chili peppers, chopped

Finishing:

  • 1-2 black cardamom pods (optional)
  • 1 piece whole mace , or sub pinch ground mace or cinnamon
  • ½ tsp garam masala
  • pinch nutmeg powder
  • 1/2 tsp diluted kewra essence, or sub rose water
  • 1/4 cup cilantro leaves, chopped, optional – for garnish
  • 10-12 blanched almonds, for garnish

Instructions 

  • Heat a large, heavy-bottomed pan over high heat. Once hot, add the oil and onions and sauté the onions until they are golden brown (~20-25 minutes depending on quantity). Remove the onions from the pan and transfer them to a food processor. Add tomatoes (if using) and yogurt to the food processor and process until mostly smooth.
  • In the same pan used to brown onions, heat ghee (or oil) and add the whole spices, garlic, and ginger. Sauté for 30 seconds or until the garlic and ginger begin to darken. Add the chicken and fry it until it changes color (~5 minutes).
  • Add the yogurt mixture to chicken along with the ground spices, salt, and green chili peppers and sauté until the mixture comes to a light simmer (~2-3 minutes).
  • Lower the heat to medium-low, cover, and allow it to cook for 15 minutes. Uncover and stir in the black cardamom (if using), mace, garam masala, and nutmeg powder. Cover and cook again for 10 minutes.
  • Raise the heat to high. Add 1/2 to 3/4 cup of water (depending on how thin you'd like the curry) and bring to a boil. Lower the heat and allow chicken to simmer for another 2-3 minutes. The oil will have risen to the top. Sprinkle the kewra essence and stir. Turn off the heat and garnish with cilantro and blanched almonds.

Video

Notes

*See notes: If you prefer not to use tomatoes, simply increase the amount of yogurt if desired.
Calories: 370kcal, Carbohydrates: 10g, Protein: 16g, Fat: 30g, Saturated Fat: 8g, Cholesterol: 70mg, Sodium: 941mg, Potassium: 378mg, Fiber: 2g, Sugar: 4g, Vitamin A: 558IU, Vitamin C: 11mg, Calcium: 71mg, Iron: 2mg