Discover how to cook your favourite winter greens with cold pressed oils and bring out their rich, earthy flavours. From sarson ka saag to palak paneer, explore how Tata Simply Better’s cold pressed oils elevate seasonal greens into aromatic, flavour-packed dishes for cosy winter meals.

As the temperature dips and the air turns crisp, Indian kitchens come alive with comforting aromas - simmering dals, sizzling tadkas, and the unmistakable fragrance of greens being sautéed to perfection. And nothing brings out their flavour quite like winter greens with cold pressed oils.

From mustard to spinach, methi to bathua, winter’s bounty is at its best when paired with oils that enhance, not overpower, their natural character. That’s where Tata Simply Better steps in - with a range of cold pressed oils that make every bite richer, more aromatic, and true to the season’s essence. 

Why Cook Winter Greens with Cold Pressed Oils?

There’s something special about slow-cooked winter greens with cold pressed oils. It’s the kind of cooking that celebrates ingredients in their purest form - no rush, no shortcuts, just honest flavours coming together beautifully.

Here’s why cold pressed oils make all the difference:

• Authentic aroma: The gentle cold pressing process keeps the natural essence of seeds and nuts intact, letting your greens shine.
  

• Perfect pairing: Whether you’re sautéing spinach, cooking methi aloo, or making sarson ka saag, each oil adds its distinct depth.
  

• Traditional connection: Indian homes have long used cold pressed oils (or “kachhi ghani”) for winter cooking - it’s how every bite feels grounded and wholesome.

Cooking winter greens with cold pressed oils isn’t just about taste - it’s about texture, balance, and aroma.

Perfect Pairings: Which Oil Goes with Which Green

Not all oils are created equal - each brings a unique note that complements certain greens better. Here’s your easy guide to pairing:

1. Sarson ka Saag with Cold Pressed Mustard Oil

A winter staple in North India, this dish and mustard oil are a match made in culinary heaven. The bold, slightly pungent flavour of cold pressed mustard oil brings out the earthiness of sarson, making the saag irresistibly rich and fragrant.

2. Palak Paneer with Cold Pressed Sunflower Oil

When cooking winter greens with cold pressed oils, sunflower oil stands out for dishes like palak paneer. It’s mild, letting the spinach flavour come through while giving a beautiful sheen to the gravy.

3. Methi Aloo with Cold Pressed Groundnut Oil

Groundnut oil adds a warm nuttiness that complements the slight bitterness of methi leaves. Frying potatoes in it before tossing in the methi creates that perfect golden crispness with a full-bodied aroma.

4. Bathua Parathas with Cold Pressed Sesame Oil

For parathas stuffed with bathua, sesame oil adds a toasty, slightly sweet undertone. Drizzle a little on top before serving, and your winter brunch just got a Simply Better upgrade.

5. Spinach Stir-Fry with Cold Pressed Coconut Oil

Yes, even greens love a coastal twist! Cooking spinach, amaranth, or even drumstick leaves in cold pressed coconut oil gives them a fresh, tropical lift while keeping the dish aromatic and light.

Simple Tips to Cook Winter Greens Right

Perfecting winter greens with cold pressed oils takes a little care - here’s how to get it just right:

• Cook on medium heat: Cold pressed oils retain their natural properties best when used gently.
  

• Don’t overcook: Greens should stay vibrant - overcooking dulls both their colour and taste.
  

• Add oil at the right time: Start your tadka with the oil to release full aroma before adding spices and greens.
  

• Pair with the right spices: Mustard oil loves garlic and hing; sesame oil works beautifully with cumin and chilli.

Each step adds up to a dish that’s bursting with aroma and depth - the kind that makes winter dinners memorable.

Regional Favourites to Try This Season

Cooking winter greens with cold pressed oils isn’t just about technique - it’s about nostalgia. Across India, every region has its own winter special.

• North India: Sarson ka saag with makki ki roti, finished with a drizzle of mustard oil.
  

• West India: Methi theplas and aloo-methi sabzis cooked in groundnut oil.
  

• South India: Keerai poriyal (spinach stir-fry) in coconut oil with mustard seeds and curry leaves.
  

• East India: Pui shaak (Malabar spinach) sautéed in mustard oil with poppy seeds and chillies.

Each dish tells a story - of local produce, seasonal wisdom, and the unmatched comfort of home-cooked food.

The Simply Better Way to Enjoy Winter

Tata Simply Better’s range of cold pressed oils - from groundnut and sunflower to sesame, mustard, coconut and olive - is made to elevate simple seasonal cooking. When you cook your winter greens with cold pressed oils, you taste freshness in every bite, with aromas that fill your kitchen with warmth.

These oils aren’t just an ingredient; they’re the link between traditional taste and modern purity.

Bring Winter Home with Tata Simply Better

This winter, let your greens take the spotlight. Stir, sauté, drizzle or toss - and let Tata Simply Better cold pressed oils do their magic. Because when you cook your winter greens with cold pressed oils, you don’t just make a meal - you make comfort, colour, and a little seasonal joy on every plate.

With Tata Simply Better, Tata Consumer Products has entered into a new category, with a range of cold-pressed oils aimed at consumers who want to include cold-pressed oils in their kitchens. Tata Simply Better has come with various cold-pressed oils - Groundnut, Virgin Coconut, Sesame, Extra Virgin Olive, Mustard and Sunflower Oil,  that provide a more nutritious alternative to traditional cooking oils.

These oils are carefully extracted to retain their natural goodness, and they are free from trans fats and cholesterol. By using the finest A1-grade ingredients, Tata Simply Better ensures that its products offer a superior culinary experience while promoting overall well-being.