12 Seasonal Vegetables India Has This Season

2. Fenugreek (Methi)

Methi is an aromatic, slightly bitter green that brightens winter meals and tiffin boxes alike. The leaves are a post-monsoon crop that does well in cool weather, and cooks prize it for methi paratha, methi aloo, and as a tempering herb in dals. Nutritionally, methi offers folate and iron along with small amounts of fibre and vitamins that help round out a winter diet. Select bunches with tender leaves and thin stems; overly coarse stems can taste stringy when cooked whole. A quick trick is to remove thick stems and chop the leaves for a softer texture when making parathas or mixed sabzis. Store methi wrapped in a damp paper towel inside an airtight container for up to a week, or blanch and freeze small portions to add to curries on busy days. In many households, a little methi tossed into dal or rice gives a hint of nostalgia—dadi knew how one spoonful could change a meal. If the leaves are very bitter, a brief blanch before cooking smooths the flavour without losing nutrition.