Lotus Stem Kebab to Edamame Galouti: Indian chefs share vegetarian kebab recipes

A classic Indian starter characterised by rich and authentic flavours kebab finds itself among the favourite dishes of many food enthusiasts Although it is predominantly considered a nonvegetarian snack its vegetarian variations can be equally delectableWith experimentation in ingredients and a unique take on classic recipes vegetarian cuisine creates an indelible mark in the culinary world World Vegetarian Day observed onOctober 1every year aims to highlight the environmental and nutritional benefits of vegetarian food and its growing popularityVegetarian kebabs are increasingly being served at restaurants and prepared at home Indian chefs share unique kebab recipes some of which include the hero of vegetarian dishes paneer while others are more experimental with ingredients like lotus stem and edamameLotus Stem KebabsThis is a vegetarian twist on traditional kebabs ldquoIt is a nutrientpacked flavourful dish made with lotus stem kamal kakdi and an assortment of spices and ingredients This kebab offers a delicate balance of creamy spicy and nutty flavors perfect for any occasionrdquo shares chef Shubhash Shirke Corporate Chef The Pantry MumbaiIngredientsKamal kakdi lotus stem ndash 250 gBrown cashew paste ndash 20 gBrown onion paste ndash 20 gCoconut powder ndash 10 gDeshi ghee ndash 80 gRoasted channa Bengal gram ndash 10 gFresh milk ndash 30 gGaram masala powder ndash 10 gCocktail beetroot onion ndash 20 gDeggi chili powder ndash 5 gCardamom powder elaichi ndash 5 gPrunes ndash 10 gCurd ndash 10 gOnion ndash 10 gGreen chili ndash 5 gChaat masala ndash 5 gSalt ndash 10 gChana dal ndash 20 gMethodPrepare the lotus stem Boil the kamal kakdi lotus stem until soft and mash it into a smooth pasteGrind the ingredients Grind roasted channa and chana dal into a fine powderMix the base In a large mixing bowl combine the mashed lotus stem brown cashew paste brown onion paste and coconut powder Mix wellPrepare the masala In a heated pan add desi ghee and sauteacute onions green chilies and cocktail beetroot onions until caramelised Add garam masala deggi chilli and cardamom powder Stir well for the spices to release their flavoursBlend with other ingredients Add curd prunes and milk to the pan and stir until the mixture thickens slightly Incorporate the sauteacuteed masala into the lotus stem mixture and knead it thoroughly until the ingredients are well blendedShape the kebabs Form the mixture into kebabshaped pattiesCook Heat ghee in a flatbottomed pan Place the kebabs in the pan and cook them until golden brown and crisp on both sidesGarnish Once cooked sprinkle with chaat masala and garnish with fresh onion slices and corianderVegetarian Shikampuri KebabThis unique take on the traditional kebab blends richness of vegetables with a cheesy surprise Chef Rupesh Ramnath Mokal of Tattva Andheri says This dish is a delightful fusion of traditional flavours and modern vegetarian innovation Wersquove taken classic spices and paired them with wholesome vegetables creating a kebab that is not only delicious but also rich in textures The creamy mozzarella stuffing adds a surprise element making it a perfect appetizer for vegetarians who want to experience something indulgent and flavorfulIngredientsCauliflower ndash 500 gmCarrot ndash 350 gmFrench beans ndash 250 gmCoriander ndash 10 gmPotato ndash 250 gmOnion ndash 50 gmGarlic ndash 10 gmMashed paneer ndash 100 gmCurry powder ndash 10 gmSalt ndash 10 gmCumin powder ndash 5 gmAmchur or chaat masala ndash 5 gmMozzarella cheese ndash 250 gmMethodPreparation Finely chop cauliflower carrot and French beansBoiling Boil the vegetables carrot cauliflower and beans until tenderSauteacuteing In a pan heat oil and sauteacute the boiled vegetables onion garlic and coriander Add mashed paneer potatoes and spices curry powder salt cumin powder and amchur and mix thoroughlyForming kebabs Once the mixture cools form 35 gm balls and stuff them with mozzarella cheese in the centerCooking Deep fry the kebabs until golden brown and crispyServing Serve hot with a side of creamy chili mayo or green chutneyThe dish can also be served with Chilli MayoIngredientsDry red chili paste ndash 500 gmMayonnaise ndash 250 gmAromat powder ndash 10 gmCrushed black pepper ndash 5 gmMethodMix all ingredients thoroughly until smooth and creamyPaneer ShashlikThis recipe elevates simple ingredients into a delightful dish ldquoThe marinade featuring hung curd and a blend of spices infuses paneer with rich flavours while the garlic adds an aromatic touch Grilling brings out the natural sweetness of the bell peppers and creates that beautiful char on the paneer Brushing the skewers with butter ensures they stay moist and adds a delicious finish Served hot with garlic toum and grilled vegetables this dish is perfect for any gathering or a cozy evening at homerdquo says chef Akshay Kale Corporate Chef RampD ilili DadarIngredientsPaneer ndash 200 gmHung curd ndash 190 gmSeven spice ndash 10 gmOil ndash 20 mlChopped garlic 1 tbspCajun spice ndash 5 gmTomato paste ndash 5 gmMethodIn a bowl mix together the marinade ingredientsAdd the paneer cubes to the marinade and mix well Cover and refrigerate for at least 30 minutes or up to 2 hoursAdd the bell peppers to the marinade and mix wellPreheat a grillThread the marinated paneer and vegetables onto skewers leaving a little space between each pieceBrush the skewers with butterGrill the skewers for 810 minutes turning occasionally until the paneer is golden brown and the vegetables are tenderServe hot with garlic toum and grilled vegetablesPalak Paneer Seekh KebabThis vegetarian variation of kebab combines gives a twist to the classic palak paneer Sujit Mehta Coowner Millo shares ldquoThis dish is an ode to the versatility of vegetarian cuisine Inspired by the classic palak paneer it showcases how the richness of paneer and the vibrant flavour of spinach can transform a traditionally nonvegetarian kebab into a delightful vegetarian experienceIngredientsOil ndash 1 tbspGinger paste ndash 1 tspGarlic paste ndash 1 tspGreen chilli paste ndash 1 tspChopped onions ndash 14 cupFinely chopped palak ndash 12 cupFreshly ground black pepper kalimirch ndash 12 tspChilli powder ndash 1 12 tspChaat masala ndash 1 tspCoriandercumin seeds dhaniajeera powder ndash 1 tspBoiled and grated potatoes ndash 1 cupGrated paneer cottage cheese ndash 12 cupGrated processed cheese ndash 14 cupBread crumbs ndash 5 tbspFried onions lightly crushed ndash 14 cupFinely chopped mint leaves ndash 2 tbspFinely chopped coriander ndash 2 tbspCorn flour ndash 1 tbspSalt to tasteOil for greasing ndash 3 tbspOil for cooking ndash 3 tbspMethodIn a nonstick broad pan heat oil add garlic paste add ginger paste add green chilli paste and onions and sauteacute on a medium flame for 1 minuteAdd palak and onions and sauteacute on a medium flame for 5 to 6 minutesAdd black pepper powder coriandercumin seeds powder chat masala chilli powder and cook on a medium flame for 1 minuteTransfer the mixture to another bowl and cool slightly Add potatoes paneer cheese breadcrumbs fried onions mint leaves coriander corn flour and salt Mix wellCombine and form a dough and place it on the sides of the plateMix the dough well make eight equal portions and make kebabs using skewersCook it well in a tandoor by later applying butter on the top to get a nice brown crustAlso ReadNavratri 2024 From peas jowar handvo to chana masala follow these recipes to make delicious dishes during the festivalBahedarubbed TofuThis unique take on kebabs blends local Himachali flavours with authentic grilling techniques Chef Rajesh Kumar Chef de Partie Indian Cuisine Araiya Palampur explains ldquoThe Bahedarubbed tofu is more than just a dish itrsquos a celebration of flavour nutrition and creativity In Himachal Pradesh baheda is often collected from the wild supporting local communities and traditional harvesting practices Many Himachali recipes incorporate baheda especially during festivals and special occasions showcasing its importance in regional culinary traditionsrdquoHe adds ldquoTofu is a fantastic protein source and an excellent canvas for flavours By pairing it with baheda we create a dish that is not only delicious but also plantbased catering to a diverse audience including vegans and healthconscious eatersrdquoInforming about different culinary techniques that can be used to prepare this dish he says ldquoWhether grilling baking or panfrying each method brings out different characteristics of the kebab For a smoky flavour grilling is recommended while baking offers a healthier alternative without compromising tasterdquoIngredientsTofu ndash 250 gmBaheda fruits soaked and mashed into a paste ndash 30 gmGingergarlic paste ndash 15 gmCumin powder ndash 5 gmCoriander powder ndash 5 gmGaram masala ndash 3 gmRed chili powder ndash 5 gmHimalayan salt ndash 3 gmLemon juice ndash 10 mlFresh coriander choppedOlive OilMethodPrepare the mixture In a large bowl add squarecut tofu baheda paste gingergarlic paste cumin powder coriander powder garam masala red chili powder salt lemon juice and chopped coriander Marinate well until all ingredients are combined Refrigerate these for about 30 minutes This helps them hold their marinade while cookingBaking Preheat your oven to 180 degree celsius Place the kebabs on a baking tray brush with a little oil and bake for about 1113 minutes turning halfway through until golden and crispyHara Bhara KebabThis is an evergreen vegetarian kebab starter that can easily be prepared at home It is packed with nutritious vegetables and is a great option for those looking for a healthy and satisfying snack ldquoI have made Hara Bhara Kebab numerous times and every time there is a slight variation whether in dressing chutney or the texturerdquo says chef Naveen Joshi of Nouba Kitchen amp Bar JaipurldquoThere can be a variation in the texture on the decision whether you want the kebabs to be crunchy or normal For crunch just add almonds it will completely transform the taste of kebabrdquo he addsIngredientsBeansCarrotCauliflowerGreen peasGreen capsicumAmul cheese blockCoriander leavesMint leavesCashews KajuSalt to tasteChaat masalaCoriander powderJeera powderKitchen king powderMethodPrepare the vegetables Steam or boil the beans carrot cauliflower and green peas until tender but not mushy Chop the green capsicum into small piecesProcess the ingredients Combine the steamed vegetables chopped green capsicum grated cheese coriander leaves mint leaves and walnuts in a food processor Pulse until you have a coarse mixtureAdd spices Add salt chaat masala coriander powder jeera powder and Kitchen king powder to the mixture Pulse again until well combinedShape the kebabs Moisten your hands with water and shape the mixture into small round pattiesCook the kebabs Heat a griddle or skillet with a little oil Cook the kebabs until golden brown on both sidesVariationsAdd chopped walnuts or almonds for a nutty crunchServe the dish with mint chutney or tamarind chutneyEdamame Galouti KebabThis variation of kebab is a delightful fusion of flavours Chef Prakash Joshi of Epitome Lower Parel shares ldquoThe creaminess of hung curd combined with the nuttiness of edamame and fresh spinach creates a rich savoury treat I love the warmth from the green chilli and the subtle aroma of mace which elevate the dish Shallow frying in ghee gives them a perfect golden crust while keeping the inside soft Paired with methi mayonnaise these kebabs are a delicious snack or a standout dish for any mealrdquoIngredientsEdamame ndash 150 gmHung curd ndash 50 gmSpinach ndash 200 gmMace powder ndash 10 gmBlack pepper ndash 5 gmGreen cardamom ndash 20 gmGram flour ndash 100 gmSalt ndash 20 gmChat masala ndash 30 gmCumin powder ndash 20 gmAlmonds ndash 30 gmCoriander leaves ndash 40 gmGreen chilli ndash 20 gmMethi mayonnaise ndash 2 tspGhee ndash 10 mlMethodIn hung curd add chopped edamame blanched spinach chopped green chilli coriander leaves gram flour dried fruits salt mace powder and freshly cracked black pepper Mix the ingredients well making sure the edamame spinach and hung curd are combined wellDo not over knead and prepare small sized patties or kebabsNow shallow fry kebabs in hot plate with ghee till they turn golden brownDrain the kebab onto a kitchen paper to remove excess oil Finally serve the dish with methi mayonnaiseAlso ReadCaesar salad to cottage cheese popcorn Celebrate Paryushan Parv 2024 with innovative Jain recipes from Mumbai chefs