Indian Veg Recipes Without Onion and Garlic

Discover a world of delectable Indian vegetarian recipes that are onion and garlic-free. From spicy curries to savory snacks, we’ve got you covered with a range of flavorful and aromatic dishes.

Indian Veg Recipes Without Onion and Garlic:

Indian cuisine is known for its rich and diverse flavors, and onions and garlic are staples in many dishes. However, there are various reasons why some people prefer to exclude these ingredients from their meals. Whether you follow a Jain diet, have dietary restrictions, or simply want to explore new flavors, this article will introduce you to a delightful selection of Indian vegetarian recipes without onion and garlic.

Why Avoid Onion and Garlic?

Before we dive into the recipes, let’s understand why some individuals choose to omit onion and garlic from their diets:

1. Jain Diet: Followers of Jainism avoid root vegetables, including onions and garlic, as harvesting them may involve harm to small organisms living in the soil. Hence, Jain recipes traditionally exclude these ingredients.
2. Ayurvedic Considerations: In Ayurveda, onion and garlic are believed to have strong and stimulating properties that can disrupt one’s mental and physical balance. Some people practicing Ayurveda choose to avoid them for this reason.
3. Personal Preferences: Some people may not enjoy the strong taste or lingering smell of onions and garlic in their food, or they may have allergies or sensitivities to these ingredients.

Now, let’s explore a variety of mouthwatering Indian vegetarian recipes that are free from onion and garlic.

Delicious Recipes Without Onion and Garlic

1. Aloo Gobi (Potato and Cauliflower Curry)

Ingredients:

• 2 cups cauliflower florets
• 2 cups diced potatoes
• 2 tomatoes, finely chopped
• 1-inch piece of ginger, grated
• 2 green chilies, chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• 2 tablespoons vegetable oil

Instructions:

1. Heat oil in a pan and add cumin seeds.
2. Add grated ginger and green chilies, sauté for a minute.
3. Add chopped tomatoes and cook until they turn soft.
4. Add turmeric, coriander powder, red chili powder, and salt.
5. Add diced potatoes and cauliflower florets, stirring to coat with spices.
6. Cover and cook on low heat until the vegetables are tender.
7. Sprinkle garam masala and garnish with fresh coriander leaves.
8. Serve hot with chapati or rice.

2. Paneer Tikka (Grilled Cottage Cheese Skewers)

Ingredients:

• 200g paneer (cottage cheese), cubed
• 1/2 cup yogurt
• 1 tablespoon ginger paste
• 1 tablespoon green chili paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil
• Lemon wedges for garnish

Instructions:

1. In a bowl, mix yogurt, ginger paste, green chili paste, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
2. Add paneer cubes to the marinade and coat them well.
3. Cover and refrigerate for at least 30 minutes.
4. Thread paneer cubes onto skewers and brush with oil.
5. Grill or roast in the oven until they turn golden brown.
6. Serve hot with lemon wedges and mint chutney.

3. Chana Masala (Chickpea Curry)

Ingredients:

• 2 cups cooked chickpeas
• 2 tomatoes, finely chopped
• 1-inch piece of ginger, grated
• 2 green chilies, chopped
• 1/2 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• 2 tablespoons vegetable oil

Instructions:

1. Heat oil in a pan and add cumin seeds.
2. Add grated ginger and green chilies, sauté for a minute.
3. Add chopped tomatoes and cook until they turn soft.
4. Add turmeric, coriander powder, red chili powder, and salt.
5. Add cooked chickpeas and simmer for 10-15 minutes.
6. Sprinkle garam masala and garnish with fresh coriander leaves.
7. Serve hot with rice or naan.

4. Baingan Bharta (Roasted Eggplant Curry)

Ingredients:

• 2 large eggplants
• 2 tomatoes, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves for garnish
• 2 tablespoons vegetable oil

Instructions:

1. Roast the eggplants over an open flame or in the oven until the skin turns charred and they become soft.
2. Remove the skin and mash the roasted eggplants.
3. Heat oil in a pan and add cumin seeds.
4. Add chopped tomatoes and cook until they turn soft.
5. Add turmeric, coriander powder, red chili powder, and salt.
6. Add mashed eggplant and cook for another 10 minutes.
7. Garnish with fresh coriander leaves.
8. Serve hot with roti or paratha.

5. Masoor Dal (Red Lentil Curry)

Ingredients:

• 1 cup red lentils (masoor dal), washed and drained
• 2 tomatoes, finely chopped
• 1-inch piece of ginger, grated
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves for garnish
• 2 tablespoons vegetable oil

Instructions:

1. Heat oil in a pan and add cumin seeds.
2. Add grated ginger and sauté for a minute.
3. Add chopped tomatoes and cook until they turn soft.
4. Add turmeric, coriander powder, red chili powder, and salt.
5. Add washed red lentils and enough water to cover them.
6. Simmer until lentils are soft and fully cooked.
7. Garnish with fresh coriander leaves.
8. Serve hot with steamed rice or naan.

6. Jeera Aloo (Cumin Flavored Potatoes)

Ingredients:

• 4 potatoes, boiled and diced
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves for garnish
• 2 tablespoons vegetable oil

Instructions:

1. Heat oil in a pan and add cumin seeds.
2. Add boiled and diced potatoes, tossing to coat with cumin seeds.
3. Add turmeric, coriander powder, red chili powder, and salt.
4. Cook until the potatoes are golden and crispy.
5. Garnish with fresh coriander leaves.
6. Serve hot as a side dish or with puris.

7. Besan Chilla (Gram Flour Pancakes)

Ingredients:

• 1 cup gram flour (besan)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Water to make a batter
• 2 tablespoons vegetable oil
• Chopped fresh vegetables (tomatoes, bell peppers, spinach) for topping

Instructions:

1. In a bowl, mix gram flour, turmeric powder, red chili powder, salt, and enough water to make a smooth batter.
2. Heat a non-stick pan and drizzle oil.
3. Pour a ladle of batter and spread it into a thin pancake.
4. Top with chopped vegetables.
5. Cook until both sides are golden and crispy.
6. Serve hot with green chutney.

8. Aloo Paratha (Potato-Stuffed Flatbread)

Ingredients:

• For the Dough:
  • 2 cups whole wheat flour
  • Water
• For the Filling:
  • 2 potatoes, boiled and mashed
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • Fresh coriander leaves for garnish
  • 2 tablespoons vegetable oil

Instructions:

1. Mix whole wheat flour with water to make a soft dough.
2. In a separate bowl, mix boiled and mashed potatoes with cumin seeds, turmeric powder, coriander powder, red chili powder, and salt.
3. Divide the dough into small portions and roll each into a ball.
4. Roll out a dough ball into a small circle and place a portion of the potato filling in the center.
5. Seal the edges and roll it out again into a flatbread.
6. Cook on a hot griddle with oil until both sides are golden brown.
7. Serve hot with yogurt or pickle.

9. Palak Paneer (Spinach and Cottage Cheese Curry)

Ingredients:

• 200g paneer (cottage cheese), cubed
• 2 cups fresh spinach leaves, washed and chopped
• 2 tomatoes, finely chopped
• 1-inch piece of ginger, grated
• 2 green chilies, chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh cream for garnish (optional)
• 2 tablespoons vegetable oil

Instructions:

1. Heat oil in a pan and add cumin seeds.
2. Add grated ginger and green chilies, sauté for a minute.
3. Add chopped tomatoes and cook until they turn soft.
4. Add turmeric, coriander powder, red chili powder, and salt.
5. Add chopped spinach and cook until it wilts down.
6. Add cubed paneer and simmer for a few minutes.
7. Garnish with a drizzle of fresh cream (if desired).
8. Serve hot with naan or rice.

10. Samosa (Stuffed Savory Pastry)

Ingredients:

• For the Dough:
  • 2 cups all-purpose flour
  • Water
• For the Filling:
  • 2 cups boiled and mashed potatoes
  • 1/2 cup green peas, boiled
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste
• Vegetable oil for frying

Instructions:

1. Mix all-purpose flour with water to make a stiff dough. Let it rest for 30 minutes.
2. In a bowl, combine mashed potatoes, boiled green peas, cumin seeds, coriander powder, red chili powder, garam masala, and salt to create the filling.
3. Divide the dough into small portions and roll each into a ball.
4. Roll out a dough ball into a thin circle.
5. Cut the circle in half to form two semicircles.
6. Fold each semicircle into a cone and fill it with the potato mixture.
7. Seal the edges and form a triangle-shaped pastry.
8. Heat vegetable oil for frying and deep fry the samosas until they turn golden brown.
9. Serve hot with tamarind chutney.

11. Dhokla (Steamed Gram Flour Cake)

Ingredients:

• 1 cup gram flour (besan)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 1/2 teaspoon asafoetida (hing)
• 1 tablespoon oil
• 1 teaspoon fruit salt (eno)
• Lemon juice for garnish
• Fresh coriander leaves for garnish

Instructions:

1. In a bowl, mix gram flour, turmeric powder, red chili powder, salt, and enough water to make a smooth batter.
2. Grease a steaming plate and pour the batter into it.
3. Steam for 15-20 minutes until a toothpick comes out clean when inserted.
4. Heat oil in a pan and add mustard seeds, sesame seeds, and asafoetida. Let them splutter.
5. Pour the tempering over the steamed dhokla.
6. Sprinkle fruit salt on top and drizzle lemon juice.
7. Garnish with fresh coriander leaves and cut into squares.
8. Serve as a snack or appetizer.

12. Baingan Mirch Ka Salan (Eggplant and Chili Curry)

Ingredients:

• 2 small eggplants, cubed
• 4-5 green chilies
• 1/2 cup peanuts
• 1/4 cup sesame seeds
• 1/2 cup desiccated coconut
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• Tamarind pulp to taste
• Salt to taste
• 2 tablespoons vegetable oil

Instructions:

1. Heat oil in a pan and add cumin seeds and mustard seeds.
2. Add cubed eggplants and green chilies, sauté until they soften.
3. In a separate pan, dry roast peanuts, sesame seeds, and desiccated coconut until golden.
4. Grind the roasted mixture into a smooth paste.
5. Add the paste to the eggplants and green chilies.
6. Add turmeric, coriander powder, red chili powder, tamarind pulp, and salt.
7. Simmer for a few minutes until the curry thickens.
8. Serve hot with steamed rice or biryani.

Conclusion

Indian cuisine offers a diverse range of vegetarian recipes that can be enjoyed without the use of onions and garlic. Whether you follow a specific dietary requirement or simply wish to explore new flavors, these dishes are packed with aromatic spices and flavors that will satisfy your taste buds. Experiment with these recipes, and you’ll discover that the absence of onions and garlic doesn’t mean sacrificing flavor. Enjoy your culinary journey into the world of onion and garlic-free Indian cooking!