Chef Sanjyot Keer Veg Recipes for Easy Healthy Meals

Chef Sanjyot Keer has become a celebrated name in the world of vegetarian cuisine, known for her innovative and flavorful veg recipes that bring traditional Indian flavors to life with a modern twist. Whether you are a seasoned vegetarian or someone looking to incorporate more plant-based meals into your diet, Sanjyot’s recipes are a treasure trove of inspiration.

Her approach combines wholesome, fresh ingredients with simple yet elegant cooking techniques, making her dishes accessible for home cooks of all levels.

In this post, we’ll explore some of Chef Sanjyot Keer’s most beloved vegetarian recipes, highlighting the key ingredients, equipment, and step-by-step instructions you need to recreate these delicious dishes in your own kitchen.

From vibrant curries to hearty snacks, these recipes are sure to delight your taste buds and impress your family and friends.

Why You’ll Love This Recipe

Chef Sanjyot Keer’s veg recipes stand out because they balance health and taste perfectly. Using fresh vegetables, aromatic spices, and clever cooking methods, her dishes are packed with nutrients without compromising on flavor.

These recipes embrace the diversity of Indian vegetarian cooking while being adaptable to different dietary needs.

Whether you want a quick weeknight dinner or a special dish for guests, Sanjyot’s recipes offer versatility and reliability. Each dish is crafted to highlight the natural flavors of vegetables, enhanced with spices and herbs that awaken the senses.

Plus, they are easy to customize, whether you want to add more heat, reduce oil, or experiment with different veggies.

Ingredients

• Fresh vegetables: tomatoes, bell peppers, spinach, carrots, peas
• Legumes and pulses: chickpeas, lentils, green moong dal
• Spices: turmeric, cumin, coriander powder, garam masala, asafoetida
• Herbs: fresh coriander leaves, mint leaves
• Other: ginger, garlic, green chilies, yogurt, lemon juice
• Oils: mustard oil or vegetable oil
• Staples: basmati rice, whole wheat flour for roti

Equipment

• Heavy-bottomed pan or kadai: for sautéing and cooking curries
• Pressure cooker: for faster cooking of lentils and legumes
• Blender or food processor: to prepare smooth pastes and chutneys
• Mixing bowls: for marinating and mixing ingredients
• Measuring spoons and cups: for accurate spice measurements
• Knife and chopping board: for prepping fresh vegetables and herbs

Instructions

1. Prepare the base: Start by heating 2 tablespoons of oil in a heavy-bottomed pan. Add 1 teaspoon of cumin seeds and allow them to splutter.
2. Sauté aromatics: Add finely chopped 1-inch ginger, 4-5 garlic cloves, and 2 green chilies. Sauté until golden brown and fragrant.
3. Add onions: Stir in 1 large finely chopped onion and cook until translucent and slightly browned for sweetness.
4. Incorporate spices: Mix in 1 teaspoon turmeric, 2 teaspoons coriander powder, 1 teaspoon cumin powder, and a pinch of asafoetida. Cook the spices on low heat for 2 minutes.
5. Add tomatoes: Stir in 2 finely chopped tomatoes and cook until oil separates from the masala, about 5-7 minutes.
6. Cook vegetables: Add chopped vegetables like 1 cup diced carrots, 1 cup peas, and 1 cup chopped bell peppers. Sauté for 3-4 minutes.
7. Add legumes: Add 1 cup cooked chickpeas or lentils to the mix. Stir well to combine.
8. Add liquid: Pour in 1 cup water or vegetable broth. Cover and simmer on low heat for 15 minutes, allowing the flavors to meld.
9. Finish with herbs: Stir in 2 tablespoons chopped fresh coriander, 1 tablespoon chopped mint leaves, and 1 tablespoon lemon juice for brightness.
10. Season and serve: Adjust salt to taste and garnish with a dollop of yogurt or fresh cream if desired. Serve hot with steamed basmati rice or whole wheat roti.

Tips & Variations

“Using fresh, seasonal vegetables not only enhances flavor but also keeps the dish nutritious and vibrant.”

Feel free to swap vegetables based on availability—zucchini, eggplant, or pumpkin work wonderfully as well. For a richer curry, add coconut milk or cashew paste in the final stages of cooking.

To make the recipe vegan, skip the yogurt garnish or replace it with coconut yogurt. If you prefer a spicier dish, increase the green chilies or add red chili powder to the spice mix.

For an extra texture boost, sprinkle roasted peanuts or toasted cumin seeds on top before serving. You can also turn this curry into a stuffing for parathas or wraps for a fun twist.

Nutrition Facts

Serving Suggestions

This versatile veg curry pairs beautifully with a variety of Indian breads like roti or naan. For a wholesome meal, serve it alongside steamed basmati rice or jeera rice.

For a lighter option, accompany the curry with a crunchy salad of cucumber, carrot, and radish tossed in lemon juice and chaat masala. You can also enjoy it with a side of cooling raita or a tangy pickle.

Looking to impress your family with a complete vegetarian meal? Check out Thelma Sanders Squash Recipe for a delicious vegetable side, or try the Peda Recipe Ricotta Cheese for a sweet finish to your meal.

Conclusion

Chef Sanjyot Keer’s vegetarian recipes beautifully showcase how simple ingredients can come together to create deeply flavorful and nutritious meals. Her approach to cooking celebrates the vibrant colors and tastes of fresh vegetables, enhanced with aromatic spices that bring warmth to every bite.

Whether you are a vegetarian or simply someone looking to enjoy more plant-based dishes, these recipes offer a practical and delicious gateway into Indian vegetarian cuisine. Each dish is a balance of health and indulgence, perfect for everyday meals or special occasions.

Dive into these recipes, experiment with your favorite veggies, and bring a taste of Sanjyot’s kitchen to your home!

For more inspiration, don’t forget to explore other fantastic recipes like the Pickled Cherry Pepper Recipe or the comforting Passover Zucchini Kugel Recipe. Happy cooking!

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