Prefer HTon GoogleRanveer Brar's dahi kebab sizzler takes approximately 40 minutes to make. (@RanveerBrar/YouTube) The dahi kebab sizzler is an scrumptious vegetarian meal that is easy to make at home; Chef Ranveer Brar shares recipe. A good vegetarian sizzler is hard to find, but celebrity chef and MasterChef India judge Ranveer Brar has a recipe that not only hits the spot, but is also not made out of just paneer. The dahi kebab sizzler recipe by the chef takes approximately 40 minutes to make and serves two. The detailed steps are presented as follows.Also Read | Chef Sanjeev Kapoor gives a new twist to a classic recipe: Step-by-step preparation of mango butter chickenIngredientsFor dahi kebab1 cup hung curd1 inch ginger, finely chopped4 green chillies (less spicy and finely chopped)1 tbsp brown onion, chopped2-4 cashew nuts, chopped2-4 raisins, chopped1 tbsp coriander leaves, chopped¼ cup paneer½ tbsp roasted gram flour½ tsp black peppercorns, crushedSalt to tasteFor tomato chutney1 tbsp oilA pinch of cumin seeds¼ tsp fennel seedsA pinch of onion seeds½ inch ginger (peeled and finely chopped)1 green chilli (less spicy and chopped)2-3 medium tomatoes, roughly choppedSalt to taste1 tsp jaggery, chopped1 tsp vinegarA pinch of degi red chilli powderFor pea pulao1 tbsp butter, cubed¼ tsp cumin seeds¼ cup fresh green peasLittle water½ tbsp coriander leaves, chopped½ cup cooked basmati rice1 green chilli (less spicy and chopped)A pinch of black pepper powderSalt to tasteFor coating1 cup fresh bread crumbsOther ingredientsOil for shallow fryingFor assemblingCabbage leavesPea pulaoTomato chutneyMint chutneyDahi kebabTomato chutneyFor garnishButter, cubedCoriander sprigMethod of preparationFor dahi kebabIn a bowl, add hung curd, ginger, green chillies, brown onion, cashew nuts, raisins, coriander leaves, paneer, roasted gram flour, black peppercorns, salt to taste and mix everything well.Make lemon-sized balls and coat them well with bread crumbs.In a pan, add oil. Once it's hot, place the dahi kebab and shallow fry until golden in colour.Keep it aside for further use.For tomato chutneyIn a shallow pan, add oil. Once it's hot, add cumin seeds, fennel seeds, and onion seeds and let them splutter.Add ginger, green chillies and saute them well. Add tomatoes, salt to taste, jaggery, vinegar, a pinch of degi red chilli powder and cook it for a minute.Keep it aside for further use.For pea pulaoIn a shallow pan, add butter. Once it's melted, add cumin seeds and let them splutter well.Add fresh green peas and saute them for a minute, add a little water and let it cook.Add coriander leaves, cooked basmati rice, green chilli, a pinch of black pepper powder, salt to taste and toss everything well.Keep aside for future use.For assemblingTake a super hot sizzler plate, place some cabbage leaves, pea pulao, tomato chutney, mint chutney and place the prepared dahi ke kebab.Top it up with some tomato chutney and coriander sprig.Garnish it with butter and serve hot.Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.This article is for informational purposes only.Debapriya Bhattacharya is a Content Producer at Hindustan Times. He started his career in 2022, working in newsrooms in beats like education, US news, trending stories, and entertainment. In his new role in the lifestyle desk, he seeks to deliver a balanced blend of research-driven reporting and creative storytelling from health and recipes to art and culture. Science, philosophy, food and pop culture are what pump his veins and help bring heart to his stories. Debapriya tries to see out subjects that will allow him and readers to explore new frontiers and improve the quality of life for all. The explorations can be both external and internal, as thoughts seek to be as chaotic as the greater universe. As a citizen of the world, Debapriya has been fascinated by the lives of people across the globe throughout time. His curiosity leads him to explore new linguistic and cultural landscapes to broaden his horizons and deepen his understanding of global narratives. Beyond the newsroom, Debapriya loves to participate in debate and theatre, spaces that he considers to be holy grounds for nuance and self-expression. A graduate from Ashutosh College, University of Calcutta, Debapriya completed his Master's degree from the same university in 2022. An ambiverted bibliophile, he loves his solitude as much as he adores stimulating conversations. And despite his reverence for tech, libraries continue to be his favourite place for research.Read MoreRanveer BrarCelebrity ChefRecipeFood RecipesCatch every big hit, every wicket with Crick-it, a one stop destination for Live Scores, Match Stats, Quizzes, Polls & much more. Explore now!.Catch your daily dose of Fashion, Taylor Swift, Health, Festivals, Travel, Relationship, Recipe and all the other Latest Lifestyle News on Hindustan Times Website and APPs.See Less