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!
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:
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
Easy Mixed Vegetable Curry
5 (48 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!
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, this recipe is the easiest path to a nostalgic vegetarian curry. Tested to perfection!
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!
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.
This Matar Pulao (peas pulao) is easy, flavorful, and it takes 20 minutes of initial prep time! Perfect for a weeknight rice dish yet elegant enough for guests. This recipe includes stovetop and Instant Pot instructions.
An easy-to-follow Fish Curry recipe made with an onion-tomato masala and simple spices. Tender yet crispy fish is nestled in a perfectly spiced, deeply flavorful curry and topped with garnishing ingredients for texture and vibrance. Tested to perfection!
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!
Sooji ka Halwa (Semolina Halwa) – 20 Minute Recipe!
5 (12 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!
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.
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.
1/4cupcilantro leaves, chopped, optional – for garnish
10-12blanched almonds, for garnish
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.
*See notes: If you prefer not to use tomatoes, simply increase the amount of yogurt if desired.