Chef Vikas Khanna’s 1-Minute High-Protein Gravy Recipe Needs Just 5 Simple Ingredients

Most Indian gravies begin the same way, as oil hits the pan, onions go in, tomatoes follow, and the stove stays busy for a while. Chef Vikas Khanna, however, recently showed that a gravy doesn’t always need that entire hoopla of events. His “1-minute high-protein gravy” has been circulating online for exactly that reason; it is low on effort and supremely high on taste.

Chef Vikas Khanna’s Viral 1-Minute High-Protein Gravy Recipe

The sauce skips onions, garlic, and tomatoes completely. Instead, it has a probiotic-rich yoghurt base, which changes both the cooking method and the nutrition profile. The result is a golden and creamy gravy that forms in seconds and works as a base for paneer, tofu, chicken, or vegetables.

Vikas Khanna first demonstrated the recipe during a public appearance in the United States. The idea resurfaced online when nutrition coach Shreya Futela spotlighted it in 2025, and since then, the clip and instructions have travelled widely across social media feeds, particularly among people looking for easy high-protein meals.

Anyone familiar with Indian cooking knows how much time “bhuna” usually takes. That slow sautéing stage, where onions and spices cook down gradually, is often the backbone of a curry’s flavour. But Vikas decided to flip the script. The base of the gravy is Greek yoghurt, which naturally brings thickness and protein while eliminating the need for cream, butter, or cashew paste.

That shift also changes the nutritional equation. Restaurant-style gravies often rely on heavy cream or nut pastes for richness. Here, Greek yoghurt provides the same smooth texture but adds a solid protein boost without the heaviness.

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How To Make Vikas Khanna’s Gravy Recipe At Home?

Ingredients

• 170g Greek yoghurt 
• 1–2 tsp turmeric
• 1 tsp oil
• 1 lemon
• Pinch of salt and sugar

Step-By-Step Recipe

• Take 1 teaspoon of oil in a small pan and heat over a medium flame.
• Add turmeric and sauté for 5-10 seconds to remove the raw taste and activate its curcumin.
• Turn off the heat and allow the oil to cool for 20-30 seconds. Chef’s secret: yoghurt added to a piping hot pan will split, so the oil should stay warm rather than extremely hot.
• Whisk the Greek yoghurt until it turns smooth and lump-free, and then pour it into the pan. Keep stirring it. 
• Add lemon juice, salt, and a tiny pinch of sugar. The sugar isn’t there for sweetness, but to soften the sharp taste of the lemon and yoghurt.
• Finally, add your pre-cooked protein–roasted paneer, tofu, grilled chicken, or sautéed vegetables. 

Pro tip: Don’t bring the sauce back to a boil, as the leftover warmth in the pan is enough to heat everything through while keeping the yoghurt’s beneficial probiotics the same.

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Why It’s A Nutritional Goldmine?

This recipe has fewer ingredients, balanced acidity, and a protein-rich base instead of heavy fats. Greek yoghurt thickens the sauce naturally while delivering a substantial protein boost! For anyone juggling workdays, workouts, or both, the recipe offers a quick route to a satisfying meal.

Chef Vikas Khanna’s shortcut proves that long and painstaking cooking isn’t always necessary for good flavour.

Cover Image Courtesy: vikaskhannagroup/Instagram and healthivybe/Instagram