10 Delicious Recipes Made Without Onion and Garlic

By Vaishnavi Nagaraj - Updated: February 20, 2019

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10 Popular No-Onion No-Garlic Recipes

Do you wish to learn a few satvik “no-garlic-no-onion” recipes which you can eat during sawaan or Navratri? Here are some tried and tested recipes that will suit your palate while you are fasting and even on normal days. Try them out and get your taste buds tickling.

10 Popular No-Onion No-Garlic Recipes

Listed below are some pure vegetarian “no-garlic-no-onion” recipes from all over India.

1. Dhokar Dalna

Dhokar dalna is basically gram lentil cake that is prepared by frying it and then cooked in gravy.

Ingredients:

Chana dal (gram lentil): 2 cups
Bay leaf: 1-2 nos
Cardamom: 5-6 nos
Cinnamon stick: 2-3 cm, long
Cumin seeds: 1 tsp
Cumin paste/powder: 2-3 tbsp
Asafoetida: 1 tsp
Potato (peeled and diced): 1-2 nos
Ginger (paste): 2 tsp
Chilli powder: 1 tsp
Kashmiri Chilli powder: 1 tsp
Turmeric powder: 1 tsp
Sugar: 1 tsp
Salt: to taste
Ghee: 2-3 tsp
Mustard oil: 7-8 tbsp

Method:

Wash the dal and soak it overnight.
In the morning, grind it into a thick paste.
In a non-stick tawa, heat some oil and add a little ginger paste, chilli paste, sugar and salt to the dal paste.
Set the flame on low and fry this for 10-15 minutes.
Then grease a flat plate and spread the paste while it is hot and even it out.
Once, it gets cool, cut it into diamond shapes using a knife.
Then fry the potato slightly and deep fry the dhokar (lentil cakes) after marinating it with a little turmeric.
In another pan, in some oil, add bay leaves, cumin seeds and asafoetida.
Then add the cumin paste, turmeric powder, chilli powder, Kashmiri chilli powder, the rest of the ginger paste and some water.
After the masala gets cooked, add the fried potato and 2-3 cups of water.
Once the potatoes are cooked, add the dhokar.
Cook it in gravy for 2-3 minutes. Then add salt, garam masala paste and ghee and switch off the stove.

2. Corn and Palak Pakoda

It is one of the best palak recipes without onion and garlic and can be served to guests and also eaten during Navratri or fasts.

Ingredients:

Palak (washed and chopped): 1 bowl
Sweet corn: 1 cup
Besan: 2 cups
Red chilli powder: 2-3 tsp
Ginger (minced): 2 tsp
Cumin seeds (dry roasted and ground): 3-4 tbsp
Salt: to taste
Water
Vegetable oil

Method:

Except for the oil, mix all the ingredients in a bowl to make a smooth thick paste.
Heat oil in a kadhai.
As the oil heats, take a spoonful of the mix and deep fry the pakodas.

3. Moong Dal Khichdi

This tasty mix of rice, dal and vegetables be eaten during puja and can also be offered to God as prasad.

Ingredients:

Gobindo bhog or jeera rice: 2 cups
Moong Dal: 2 cups
Potato (quarter cut): 2 nos
Cauliflower (florets): 5-6 florets
Peas: ½ cup
Ginger (paste): 1 tsp
Cumin (paste): 2 tsp
Garam masala: 1 tbsp
Bay leaf: 1-2 nos
Cumin seeds: 1 tsp
Green cardamom: 4-5 nos
Dry red chilli: 1-2 nos
Cinnamon stick
Ghee: 2 tbsp
Mustard oil: 3-4 tbsp
Salt: to taste

Method:

Dry roast the moong dal and wash the rice.
In a vessel, fry the cauliflower and potato.
In the same oil, put bay leaf, cumin seeds, cardamom, dry red chilli and cinnamon stick.
Then add the ginger paste, cumin paste, chilli powder and water.
Let it cook for 4-5 minutes in low flame and then add the roasted moong dal.
Mix it well and then add the rice.
Then add 12-15 cups of warm water to it. Then add salt and put a lid.
Once it starts boiling, add the vegetables and add more water as required.
Lower the heat and let it cook. In between, stir the khichdi from time to time and see if it is cooked or requires more water to cook.
After it is cooked, add the garam masala paste, ghee and give it a final stir.

4. Beetroot Chop

It is a very popular savoury in Bengal. People usually eat it with puffed rice as an evening snack.

Source: Source: Pinterest

Ingredients:

Beetroot (half boiled and grated): 2-3 nos
Potato (Boil and mashed): 2-3 nos
Peanuts: 25 grams
Cumin seeds (dry roasted): 2-3 tsp
Coriander seeds (dry roasted): 1 ½ tsp
Red Chilli (dry roasted): 2-3 nos
Ginger (grated): 3-4 tsp
Bread crumbs
Vegetable oil
Salt: to taste

Method:

Grind the dry roasted cumin seeds, coriander seeds and red chilli together.
Then in a bowl, mix the grated beetroot, mashed potato, salt and the masala together.
In a kadhai, add little vegetable oil and fry the peanuts.
Add the mix and fry it for 5 minutes on low flame.
Then take little of the mix in your hands and make medium size balls.
Roll them on bread crumbs and deep fry.

5. Phulkopir Roast

Unlike what the name suggests, this recipe has nothing to do with roasting. It is one of the best cauliflower recipes without onion and garlic.

Ingredients

Cauliflower (cut in florets): 1 whole
Peas (optional): 1 cup
Ginger (paste): 2-3 tbsp
Tomato (puree): ½ cup
Cashew nuts (paste): 3-4 tbsp
Magaj or watermelon seeds (paste): 2-3 tbsp
Kishmish (paste): 4-5 tbsp
Posto or poppy seeds (paste): 2 tbsp
Curd (beaten): 100 grams
Mustard oil: 5-6 tbsp
Ghee: 2 tsp.
Bay leaf: 2 nos
Cinnamon stick:
Green cardamom: 4-5 nos
Black cardamom: 2 nos
Cumin (paste): 2 tbsp
Turmeric powder: 2 tsp
Kashmiri red chilli powder: 2 tsp
Asafoetida: ½ tsp
Garam masala (paste): 1 tsp
Sugar: 1-2 tsp
Salt: to taste

Method:

Soak the cauliflower florets in hot water and salt for some time.
Marinate the florets with turmeric and salt and fry them.
Temper the bay leaf, cumin seeds, cardamom and cinnamon in oil.
Add ginger paste and tomato puree and let it cook on low flame.
Then add the beaten curd followed by the cashew paste, magaj paste and kishmish paste.
Then add cumin paste, turmeric, a bit of garam masala paste, Kashmiri Mirchi powder, sugar and salt and allow it to cook well.
Add the fried cauliflower along with the peas and mix it with the masala.
Put a lid and let it cook.
Switch off the stove and add the remaining garam masala paste and ghee. Mix it well.

6. Sweet and Spicy Tomato Chutney

This one is a popular sweet dish in Bengal and is served after finishing a meal.

Ingredients:

Tomato (diced in big chunks): 4-5 nos
Panch phoron (mix of cumin seed, methi, Kalo jeera, saunf and radhuni): ½ tsp
Dry red chilli: 2 nos
Grated ginger: 1 tbsp
Cashew nuts (cut into pieces): 5-6 nos
Dates (cut in halves): 5-6 nos
Aam papad or aam satto(cut in small pieces): 1 small packet
Jaggery: according to taste
Salt: 1/4^th tsp
Mustard Oil: 1 tbsp

Method:

In a kadhai, heat oil and add dry red chilli and panch phoron.
Add the ginger and the tomatoes.
Stir it a bit and add the grated jaggery, salt and a little water.
Cook it on low flame with a lid.
Once it gets pulpy, add the dry fruits and aam papad.
Mix it thoroughly and take off the heat.

7. Sindhi Kadhi

It is one of the most popular Sindhi recipes and can be called a delicacy in Sindhi cuisine.

Ingredients:

Gram flour (Besan): 4 tbsp
Lady’s finger: 5-6
Drumstick (cut in 1 ½ inch pieces): 1
Potatoes (cut into quarter pieces): 2, medium size
Cluster beans (cut into two halves): 10-12 Nos
Tomatoes (grated): 2 medium size
Ginger (grated): 2 Tsp
Asafoetida: ½ tsp
Raai: 1 tsp
Fenugreek seeds: ½ tsp
Cumin seeds: ½ tsp
Curry leaves: a spring
Turmeric powder: ½ tsp
Red chilli powder: 1 tsp
Tamarind pulp: 1 tsp
Salt: to taste
Vegetable oil: 1 tbsp

Method:

In a kadhai, put oil and add raai seeds, fenugreek seeds, cumin seeds, asafoetida and curry leaves and saute.
To this add gram flour and sauté until you get a nice aroma of the gram flour.
Then add 2-3 cups of water to it and mix it well so that there are no lumps.
Add tomatoes, turmeric powder, red chilli powder salt and salt to the mixture.
Then put potatoes and drumstick and allow them to cook for some time.
In another pan, heat oil and saute cluster beans and lady’s finger.
Then put these sautéed items along with grated ginger to the gram flour mix.
Once everything is cooked, add the tamarind pulp and let it cook for 2-3 minutes; switch off the stove after that.

8. Masala Baigaan

This simple Kashmiri recipe is tangy which gives it a unique taste.

Ingredients:

Brinjal (long, round ones): 5-6 nos
Turmeric powder: 1 tsp
Coriander powder: 1 tsp
Asafoetida: ½ tsp
Red Kashmiri Chilli powder: 1 tsp
Red Chilli powder: 1 tsp
Fennel powder: ½ tsp
Dry Ginger powder: ½ tsp
Amchoor powder: 2 tsp
Curd: 2 tbsp
Coriander leaves (chopped)
Vegetable oil
Salt: to taste

Method:

Wash the brinjals and wipe them dry.
Then slit them up lengthwise in four sections till below the stalk.
In a deep kadhai, deep fry the brinjals one by one.
Soak the extra oil from the brinjals using paper towels.
In a pan, heat 1-2 tbsp. of oil.
On a medium flame, sauté asafoetida, ginger powder, turmeric powder, fennel powder, coriander powder, both the chilli powders and salt.
Then add beaten curd and a little water and leave it to cook for 3-5 minutes on low flame.
Once the masala is cooked, add the brinjals and put a lid.
Let the eggplants get cooked for 8-10 minutes over medium flame.
Then add the amchoor powder, mix well and change the sides of the brinjals; cook them for another 4-5 minutes or till they are done.

9. Paneer Butter Masala

It is one of the best paneer recipes without onion and garlic. Although it is prepared without the usual mix of onion and garlic, there is no compromise in its taste and flavours.

Ingredients:

Malai Paneer: 200 grams
Tomato (puree): 4 Nos. (medium size)
Ginger (paste): 2 Tsp
Green chilli (slit): 1-2 nos
Coriander powder: 2 tsp
Bay leaf: 1-2 Nos
Red chilli powder: 2 tsp
Kashmiri red chilli powder: 2 tsp
Cashew nuts (paste): 2 Tsp
Magaj (watermelon seeds-paste): 2 Tsp
Kishmish (Raisin-paste): 2 Tsp
Garam masala powder: 1 tsp
Milk: ½ cup
Kasuri methi: 1 tbsp
Butter: 2-3 tbsp
Oil: 2 tbsp
Sugar: 1 tsp
Salt: to taste

Method:

Heat oil and butter in a kadhai and sauté green chilli and ginger paste for few seconds.
Add the tomato puree, sugar, and very little salt and stir well.
Cook the puree very well over low heat until all the water dries up and the puree becomes thick.
Then add coriander powder, red chilli powder, Kashmiri chilli powder for few more minutes.
Then add the cashew paste, magaj paste and kishmish paste and cook it for a few more minutes.
After this, put the paneer cubes and the milk and mix it well with the masala; cook it for a few more minutes.
Switch off the stove, add garam masala, kasuri methi and mix them well with the paneer; then put a lid and let it stand for a few minutes more before serving it.

10. Vegetable Vermicelli Pulao

This recipe is quite popular in the southern states of India. It is taken in the morning breakfast or even as an evening snack.

Ingredients:

Vermicelli: 2 cups
Curry leaves: few leaves
Carrots (diced into small pieces): 1/4^th cup
Bell peppers (cut in small cubes): 1/4^th cup
French beans (chopped): 1/4^th cup
Green peas: 1/4^th cup
Cauliflower (small florets): 1/4^th cup
Ginger (julienne): 2 tbsp.
Tomato (cut into small pieces): 1 cup
Coriander leaves (finely chopped): ½ cup
Urad dal: 2 tbsp
Raai seeds: 1 tsp
Green chilli (chopped): 2 Nos
Rasam powder: 1 tsp
Water: 4 cups
Salt: to taste
Oil: 8-10 tbsp

Ingredients:

In a non-stick pan, sauté the vermicelli for few minutes over medium heat until they turn light brown.
In a kadhai, pour oil and splutter some raai seeds and urad dal.
Add curry leaves, green chilli, ginger and sauté for some time.
Then add the vegetables one by one and lastly salt; stir, add water and put a lid.
Once the water starts boiling, add the rasam powder, vermicelli and some more salt.
Put a lid and cook the vermicelli on low heat and give it a light stir from time to time until the entire water evaporates.
Lastly, put off the stove and garnish it with chopped coriander.