Lotus Stem Kebab to Edamame Galouti: Indian chefs unveil veg variations of the classic dish for World Vegetarian Day

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 non-vegetarian snack, its vegetarian variations can be equally delectable. With 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 popularity. Vegetarian 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 edamame. Lotus Stem Kebabs This is a vegetarian twist on traditional kebabs. It is a nutrient-packed, 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 occasion, shares chef Shubhash Shirke, Corporate Chef, , The Pantry, Mumbai. IngredientsKamal kakdi (lotus stem) – 250 gBrown cashew paste – 20 gBrown onion paste – 20 gCoconut powder – 10 gDeshi ghee – 80 gRoasted channa (Bengal gram) – 10 gFresh milk – 30 gGaram masala powder – 10 gCocktail beetroot onion – 20 gDeggi chili powder – 5 gCardamom powder (elaichi) – 5 gPrunes – 10 gCurd – 10 gOnion – 10 gGreen chili – 5 gChaat masala – 5 gSalt – 10 gChana dal – 20 g Method Prepare the lotus stem: Boil the kamal kakdi (lotus stem) until soft and mash it into a smooth paste. Grind the ingredients: Grind roasted channa and chana dal into a fine powder. Mix the base: In a large mixing bowl, combine the mashed lotus stem, brown cashew paste, brown onion paste and coconut powder. Mix well. Prepare the masala: In a heated pan, add desi ghee and sauté 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 flavours. Blend with other ingredients: Add curd, prunes and milk to the pan, and stir until the mixture thickens slightly. Incorporate the sautéed masala into the lotus stem mixture and knead it thoroughly until the ingredients are well blended. Shape the kebabs: Form the mixture into kebab-shaped patties. Cook: Heat ghee in a flat-bottomed pan. Place the kebabs in the pan and cook them until golden brown and crisp on both sides. Garnish: Once cooked, sprinkle with chaat masala and garnish with fresh onion slices and coriander. Vegetarian Shikampuri Kebab This 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. Weve 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 flavorful. IngredientsCauliflower – 500 gmCarrot – 350 gmFrench beans – 250 gmCoriander – 10 gmPotato – 250 gmOnion – 50 gmGarlic – 10 gmMashed paneer – 100 gmCurry powder – 10 gmSalt – 10 gmCumin powder – 5 gmAmchur or chaat masala – 5 gmMozzarella cheese – 250 gm Method Preparation: Finely chop cauliflower, carrot and French beans. Boiling: Boil the vegetables (carrot, cauliflower and beans) until tender. Sautéing: In a pan, heat oil and sauté the boiled vegetables, onion, garlic and coriander. Add mashed paneer, potatoes and spices (curry powder, salt, cumin powder and amchur) and mix thoroughly. Forming kebabs: Once the mixture cools, form 35 gm balls and stuff them with mozzarella cheese in the center. Cooking: Deep fry the kebabs until golden brown and crispy. Serving: Serve hot with a side of creamy chili mayo or green chutney. The dish can also be served with Chilli Mayo. IngredientsDry red chili paste – 500 gmMayonnaise – 250 gmAromat powder – 10 gmCrushed black pepper – 5 gm MethodMix all ingredients thoroughly until smooth and creamy. Paneer Shashlik This recipe elevates simple ingredients into a delightful dish. The 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 home, says chef Akshay Kale, Corporate Chef (R&D), ilili, Dadar. IngredientsPaneer – 200 gmHung curd – 190 gmSeven spice – 10 gmOil – 20 mlChopped garlic -- 1 tbspCajun spice – 5 gmTomato paste – 5 gm Method In a bowl, mix together the marinade ingredients. Add the paneer cubes to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours. Add the bell peppers to the marinade and mix well. Preheat a grill. Thread the marinated paneer and vegetables onto skewers, leaving a little space between each piece. Brush the skewers with butter. Grill the skewers for 8-10 minutes, turning occasionally, until the paneer is golden brown and the vegetables are tender. Serve hot with garlic toum and grilled vegetables. Palak Paneer Seekh Kebab This vegetarian variation of kebab combines gives a twist to the classic palak paneer. Sujit Mehta, Co-owner, Millo, shares, This 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 non-vegetarian kebab into a delightful vegetarian experience. IngredientsOil – 1 tbspGinger paste – 1 tspGarlic paste – 1 tspGreen chilli paste – 1 tspChopped onions – 1/4 cupFinely chopped palak – 1/2 cupFreshly ground black pepper (kalimirch) – 1/2 tspChilli powder – 1 1/2 tspChaat masala – 1 tspCoriander-cumin seeds (dhania-jeera) powder – 1 tspBoiled and grated potatoes – 1 cupGrated paneer (cottage cheese) – 1/2 cupGrated processed cheese – 1/4 cupBread crumbs – 5 tbspFried onions, lightly crushed – 1/4 cupFinely chopped mint leaves – 2 tbspFinely chopped coriander – 2 tbspCorn flour – 1 tbspSalt to tasteOil for greasing – 3 tbspOil for cooking – 3 tbsp Method In a non-stick broad pan, heat oil, add garlic paste, add ginger paste, add green chilli paste and onions and sauté on a medium flame for 1 minute. Add palak and onions and sauté on a medium flame for 5 to 6 minutes Add black pepper powder, coriander-cumin seeds powder, chat masala, chilli powder and cook on a medium flame for 1 minute. Transfer the mixture to another bowl and cool slightly. Add potatoes, paneer, cheese, breadcrumbs, fried onions, mint leaves, coriander, corn flour and salt. Mix well. Combine and form a dough and place it on the sides of the plate. Mix the dough well, make eight equal portions and make kebabs using skewers. Cook it well in a tandoor by later applying butter on the top to get a nice brown crust. Also Read:Navratri 2024: From peas jowar handvo to chana masala, follow these recipes to make delicious dishes during the festival Baheda-rubbed Tofu This unique take on kebabs blends local Himachali flavours with authentic grilling techniques. Chef Rajesh Kumar, Chef de Partie, Indian Cuisine, Araiya Palampur, explains, The Baheda-rubbed tofu is more than just a dish; its 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 traditions. He adds, Tofu 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 plant-based, catering to a diverse audience, including vegans and health-conscious eaters. Informing about different culinary techniques that can be used to prepare this dish, he says, Whether grilling, baking or pan-frying, each method brings out different characteristics of the kebab. For a smoky flavour, grilling is recommended, while baking offers a healthier alternative without compromising taste. IngredientsTofu – 250 gmBaheda fruits, soaked and mashed into a paste – 30 gmGinger-garlic paste – 15 gmCumin powder – 5 gmCoriander powder – 5 gmGaram masala – 3 gmRed chili powder – 5 gmHimalayan salt – 3 gmLemon juice – 10 mlFresh coriander, choppedOlive Oil Method Prepare the mixture: In a large bowl, add square-cut tofu, baheda paste, ginger-garlic 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 cooking. Baking: Preheat your oven to 180 degree celsius. Place the kebabs on a baking tray, brush with a little oil and bake for about 11-13 minutes, turning halfway through, until golden and crispy. Hara Bhara Kebab This 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. I have made Hara Bhara Kebab numerous times and every time there is a slight variation, whether in dressing, chutney or the texture, says chef Naveen Joshi of Nouba Kitchen & Bar, Jaipur. There 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 kebab, he adds. IngredientsBeansCarrotCauliflowerGreen peasGreen capsicumAmul cheese blockCoriander leavesMint leavesCashews (Kaju)Salt to tasteChaat masalaCoriander powderJeera powderKitchen king powder Method Prepare the vegetables: Steam or boil the beans, carrot, cauliflower and green peas until tender but not mushy. Chop the green capsicum into small pieces. Process 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 mixture. Add spices: Add salt, chaat masala, coriander powder, jeera powder and Kitchen king powder to the mixture. Pulse again until well combined. Shape the kebabs: Moisten your hands with water and shape the mixture into small, round patties. Cook the kebabs: Heat a griddle or skillet with a little oil. Cook the kebabs until golden brown on both sides. Variations Add chopped walnuts or almonds for a nutty crunch. Serve the dish with mint chutney or tamarind chutney. Edamame Galouti Kebab This variation of kebab is a delightful fusion of flavours. Chef Prakash Joshi of Epitome, Lower Parel, shares, The 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 meal. IngredientsEdamame – 150 gmHung curd – 50 gmSpinach – 200 gmMace powder – 10 gmBlack pepper – 5 gmGreen cardamom – 20 gmGram flour – 100 gmSalt – 20 gmChat masala – 30 gmCumin powder – 20 gmAlmonds – 30 gmCoriander leaves – 40 gmGreen chilli – 20 gmMethi mayonnaise – 2 tspGhee – 10 ml Method In 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 well. Do not over knead and prepare small sized patties or kebabs. Now, shallow fry kebabs in hot plate with ghee till they turn golden brown. Drain the kebab onto a kitchen paper to remove excess oil. Finally, serve the dish with methi mayonnaise. Also Read:Caesar salad to cottage cheese popcorn: Celebrate Paryushan Parv 2024 with innovative Jain recipes from Mumbai chefs

Lotus Stem Kebab to Edamame Galouti: Indian chefs unveil veg variations of the classic dish for World Vegetarian Day

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