Sarson da saag with makki roti, undhiyu, bajra khichdi and gajar halwa — the week North Indian kitchens cook when the greens and the peas are at their best.
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North Indian winter is the one season where the vegetables, not the recipes, decide the menu. Sarson and bathua are only good for a few weeks, fresh green peas are worth shelling by hand, and carrots are sweet enough to make halwa without much sugar. This week is written around that window.
The cooking is heavier than the rest of the year, deliberately: ghee, white butter, bajra and maize instead of wheat, and slow dishes like dal makhani and undhiyu that suit an afternoon when nobody is going anywhere.
Two dishes want real time — sarson da saag on Monday and undhiyu on Thursday. Both are better cooked in a big batch, and both reheat well, so cook more than a day’s worth. Quantities are for a family of four.
Breakfast, lunch and dinner for all seven days. Import it and every slot lands in your planner, where you can swap any dish.
Day | 🥐 Course Breakfast | 🥗 Course Lunch | 🍲 Course Dinner |
|---|---|---|---|
mon |  Aloo paratha with white butter and curd 600 kcal | Sarson da saag with makki di roti and jaggery 650 kcal |  Dal makhani with jeera rice 620 kcal |
tue |  Bajra roti with ghee and jaggery 450 kcal |  Matar paneer with roti and salad 600 kcal |  Methi thepla with dal and curd 540 kcal |
wed |  Gajar methi paratha with curd 520 kcal |  Palak paneer with rice and roti 600 kcal |  Gajar matar sabzi with phulka and dal 520 kcal |
thu |  Daliya porridge with jaggery and nuts 420 kcal |  Undhiyu with puri 700 kcal |  Mixed dal khichdi with ghee and papad 520 kcal |
fri |  Besan chilla with green chutney 360 kcal |  Rajma chawal with kachumber 620 kcal |  Bajra khichdi with ghee and curd 540 kcal |
sat |  Gobi paratha with butter and curd 600 kcal |  Kadhi pakora with rice 620 kcal |  Palak methi dal with phulka 500 kcal |
sun |  Chole bhature 750 kcal |  Vegetable pulao with raita and gajar halwa 720 kcal |  Tomato shorba with paneer bhurji and roti 560 kcal |
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21 dishes across seven days. Each links to a recipe video search — and once the plan is in your planner, you can save one video per meal so it is remembered next time.
A full week of the North Indian vegetarian food most homes actually cook — rajma, chole, dal makhani, paneer and seasonal sabzis, with a Sunday that feels like a treat.
Curd, buttermilk, gourds and raw mango carry a week of food that is light on the stomach and short on stove time — for the months when nobody wants a heavy lunch.
Two proper farali days built on moraiyo, rajgira and sabudana, satvik ghar nu khavanu in between, and a fafda-jalebi Sunday — the whole week without onion or garlic.
