Sanjeev Kapoor Vegetarian: A Deliciously Satisfying Dish

Vegetarian dishes don’t have to be boring and unappetizing, as evidenced by the flavorful Sanjeev Kapoor Vegetarian dish. This unique recipe combines a variety of Indian ingredients and flavors with a European twist that creates a truly tantalizing end result.

The Sanjeev Kapoor Vegetarian dish begins with a medley of vegetables. This includes potatoes, peas, cauliflower, and carrots, which are boiled and then simmered with butter, onion, garlic and tomato puree. This mixture is then seasoned with aromatic Indian spices such as cardamom, cloves, cinnamon and red chili powder for a flavorful concoction that is sure to leave your taste buds tantalized.

To further accentuate the flavor of this vegetarian dish, Sanjeev Kapoor also recommends adding a dash of lime juice for a citrusy zing. For an added surprise, top your Sanjeev Kapoor Vegetarian dish with a sprinkling of freshly grated Parmesan cheese.

This colorful and delicious vegetarian dish is a great alternative to traditional Indian dishes, and is sure to please both vegetarians and meat-eaters alike. Not to mention, it’s easy to prepare and makes a great addition to any festive occasion. To give this dish an extra bit of excitement, why not try infusing it with some of your favorite spices such as turmeric, cumin, coriander and cilantro.

So if you’re looking to enjoy something different and exciting, why not give the Sanjeev Kapoor Vegetarian dish a try? You won’t be disappointed!


– 2 cups potatoes, peeled and cubed
– 1 cup peas
– 1 cup cauliflower, cut into small florets
– 1 cup carrots, thinly sliced
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 teaspoon cardamom
– 2 cloves
– 1 tablespoon cinnamon
– ΒΌ teaspoon red chili powder
– 2 tablespoons lime juice
– 2 tablespoons Parmesan cheese, freshly grated


1. In a large pot, bring potatoes, peas, cauliflower, and carrots to a boil in lightly salted water.

2. Once the vegetables are tender, drain them and set aside in a bowl.

3. In the same pot, heat the butter over medium-high heat and then add the onion and garlic. Saute until the onion is translucent.

4. Add in the tomato puree and stir in the cardamom, cloves, cinnamon, and red chili powder.

5. Add in the cooked vegetables and stir until everything is combined.

6. Reduce heat to medium-low and simmer until the sauce has thickened.

7. Add in the lime juice and simmer for another 5 minutes.

8. Garnish with freshly grated Parmesan cheese before serving.