Chef Vikas Khanna Recipes Vegetarian: Delicious & Easy Ideas

Chef Vikas Khanna, a celebrated culinary maestro, has mastered the art of creating vegetarian dishes that are as vibrant in flavor as they are nourishing. His vegetarian recipes are an exquisite blend of traditional Indian spices and contemporary techniques, making each dish a celebration of taste and health.

Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your diet, Chef Vikas Khanna’s recipes offer something for every palate. In this blog post, we explore some of his most beloved vegetarian creations, providing detailed ingredient lists, step-by-step instructions, and tips to help you bring the magic of his kitchen into your own home.

From hearty dals to creative vegetable mains, these recipes are designed to be accessible yet impressive, perfect for family dinners or special occasions. Dive into the world of aromatic spices, fresh ingredients, and culinary finesse that define Chef Vikas Khanna’s vegetarian repertoire.

Plus, you’ll find links to other inspiring recipes to keep your kitchen adventures exciting and diverse.

Why You’ll Love This Recipe

Chef Vikas Khanna’s vegetarian recipes stand out because they combine simplicity with sophistication. His dishes are packed with flavors that are both comforting and exotic, making everyday vegetables and pulses taste extraordinary.

The recipes are thoughtfully crafted to retain the nutritional value of the ingredients while elevating their natural tastes through precise cooking methods.

Moreover, these recipes are versatile and can be adjusted to suit your preferences, whether you want a mild, comforting meal or a spicy, bold dish. They’re perfect for anyone seeking healthy, wholesome meals without compromising on taste.

Plus, the use of fresh herbs and spices ensures that every bite bursts with authentic Indian flavors.

Ingredients

• 1 cup split yellow moong dal (washed and soaked for 30 minutes)
• 2 medium tomatoes (finely chopped)
• 1 medium onion (finely chopped)
• 2 green chilies (slit)
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin seeds
• 1/2 tsp garam masala
• 1 tbsp ghee or oil
• Salt to taste
• Fresh coriander leaves (chopped for garnish)
• 3 cups water

Equipment

• Pressure cooker or large pot
• Medium-sized frying pan
• Wooden spoon or spatula
• Knife and chopping board
• Measuring cups and spoons
• Bowl for soaking dal
• Serving dish

Instructions

1. Soak the dal: Rinse the split yellow moong dal thoroughly under running water. Soak it in a bowl with enough water for 30 minutes to an hour. This helps the dal cook faster and become softer.
2. Cook the dal: Drain the soaked dal and add it to a pressure cooker or large pot with 3 cups of water and a pinch of salt. Cook until the dal is soft and mushy. In a pressure cooker, this usually takes 3-4 whistles.
3. Prepare the tempering: Heat ghee or oil in a frying pan over medium heat. Add cumin seeds and let them splutter. Then add finely chopped onions and sauté until golden brown.
4. Add aromatics and spices: Stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant. Add turmeric powder, red chili powder, and garam masala. Mix well to combine the spices with the onions.
5. Add tomatoes: Toss in the finely chopped tomatoes. Cook until they soften and the oil starts to separate from the masala, about 5 to 7 minutes.
6. Combine dal and tempering: Pour the cooked dal into the pan with the masala mixture. Stir well and simmer for 5-7 minutes to let the flavors meld together. Adjust salt to taste.
7. Final touches: Garnish with chopped fresh coriander leaves. If you prefer a thinner consistency, add a little hot water and bring to a gentle boil.
8. Serve hot: This dal pairs beautifully with steamed basmati rice or warm Indian breads like roti or naan.

Tips & Variations

“For an extra boost of flavor, add a pinch of asafoetida (hing) along with the cumin seeds during tempering.”

You can substitute yellow moong dal with toor dal or masoor dal depending on your preference. If you want a creamier texture, stir in a spoonful of fresh yogurt or coconut milk just before serving.

To make this recipe oil-free, replace ghee or oil with a small amount of vegetable broth and sauté the onions on low heat, stirring frequently to prevent sticking.

For a richer taste, add a squeeze of fresh lemon juice or a dash of amchur (dry mango powder) at the end to brighten the flavors.

Nutrition Facts

Serving Suggestions

This dal is a versatile dish that pairs well with a variety of sides. Serve it over fragrant steamed basmati rice for a comforting meal, or accompany it with warm whole wheat rotis or naan bread for a classic Indian experience.

For a wholesome meal, add a side of sautéed greens or a fresh cucumber and tomato salad dressed with lemon juice and chaat masala. You might also enjoy it with a dollop of plain yogurt or raita to balance the spices.

Looking for more inspiration? Check out these delightful recipes: Thelma Sanders Squash Recipe, Peda Recipe Ricotta Cheese, and Pecan Crackers Recipe.

Chef Vikas Khanna’s Vegetarian Recipe Collection

Paneer Tikka Masala

A creamy, spiced tomato-based curry featuring marinated grilled paneer cubes. This dish is a vegetarian favorite that combines smoky flavors with rich, indulgent sauce.

Ingredients

• 250g paneer (cubed)
• 1 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 2 large tomatoes (pureed)
• 1 medium onion (finely chopped)
• 2 tbsp oil or ghee
• Salt to taste
• Fresh coriander for garnish

Instructions

1. Marinate paneer: In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Add paneer cubes and coat well. Refrigerate for at least 1 hour.
2. Grill paneer: Thread paneer cubes onto skewers and grill or pan-fry until lightly charred. Set aside.
3. Prepare masala: Heat oil in a pan, sauté onions until translucent. Add pureed tomatoes and cook until oil separates.
4. Spice it up: Stir in garam masala and adjust salt.
5. Combine and simmer: Add grilled paneer to the masala, stir gently and simmer for 5 minutes.
6. Garnish and serve: Sprinkle fresh coriander and serve hot with naan or rice.

Baingan Bharta (Smoky Mashed Eggplant)

A rustic, smoky-flavored dish made from roasted eggplant mashed with spices and herbs. Perfect as a side or a filling for wraps.

Ingredients

• 2 large eggplants
• 1 large onion (finely chopped)
• 2 tomatoes (chopped)
• 2 green chilies (finely chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 2 tbsp oil
• Fresh coriander for garnish
• Salt to taste

Instructions

1. Roast eggplants: Prick eggplants with a fork and roast over an open flame or in the oven until the skin chars and the flesh softens.
2. Peel and mash: Cool slightly, peel off the charred skin, and mash the flesh thoroughly.
3. Cook spices: Heat oil in a pan, add cumin seeds, then sauté onions and green chilies until golden.
4. Add ginger-garlic paste and tomatoes: Cook until tomatoes are soft and the mixture is fragrant.
5. Mix in eggplant: Add mashed eggplant and salt. Cook for 5 minutes, stirring occasionally.
6. Garnish and serve: Top with fresh coriander. Best served with hot chapatis or as a side dish.

Vegetable Korma

A rich, creamy curry packed with mixed vegetables simmered in a fragrant coconut and cashew sauce. This dish is a celebration of texture and mild spices.

Ingredients

• 1 cup mixed vegetables (carrots, beans, peas, potatoes)
• 1/4 cup cashews
• 1/2 cup coconut milk
• 1 onion (finely chopped)
• 1 tsp ginger-garlic paste
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 2 tbsp oil
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Soak cashews: Soak cashews in warm water for 15 minutes and blend into a smooth paste with a little water.
2. Sauté onions: Heat oil in a pan, add onions and ginger-garlic paste, sauté until golden brown.
3. Add spices: Stir in coriander, cumin powder, and garam masala.
4. Add vegetables: Mix in chopped vegetables and cook for 5 minutes.
5. Add cashew paste and coconut milk: Pour in cashew paste and coconut milk, stir well, simmer until vegetables are tender and sauce thickens.
6. Season and garnish: Adjust salt and garnish with fresh cilantro. Serve warm with rice or roti.

Conclusion

Exploring Chef Vikas Khanna’s vegetarian recipes is a delightful journey into the heart of Indian cuisine with a modern twist. These dishes are not only rich in flavor but also bring the wholesome goodness of fresh ingredients and traditional spices to your table.

Whether it’s the comforting dal, the smoky baingan bharta, or the creamy vegetable korma, each recipe showcases the elegance and simplicity that define Chef Khanna’s cooking style.

Embracing these recipes means you’re inviting health, taste, and creativity into your kitchen. They are perfect for family meals, special occasions, or whenever you crave something nourishing yet exciting.

Don’t forget to explore other fantastic recipes like Thelma Sanders Squash Recipe, Peda Recipe Ricotta Cheese, and Pecan Crackers Recipe to keep your culinary adventure vibrant and diverse.

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