20 Best Recipes Without Onion and Garlic

Written by Sneha Agarwal

There are many delicious dishes that you can make without adding onion and garlic. Check them out:

1 Paneer Bhurji

Ingredients:

Milk, full cream- 1 litre
Citric Acid- 1/2 teaspoon
Tomatoes- 4
Green Chilies- 3
Oil- 2 teaspoon
Salt- 1 teaspoon
Paneer, grated- 3 tablespoon
Haldi-1 teaspoon
Coriander Powder- 1 teaspoon
Cumin Powder- 1 teaspoon
Red Chili Powder- 1 teaspoon
Garam Masala- A pinch
Coriander Leaves- 1 tablespoon
Kasuri Methi- 1 teaspoon
Ginger- 1 teaspoon

Method:

Heat milk in a pan and add citric acid.
After some time, separate the paneer in a sieve.
Grind tomatoes, ginger, and green chili in a grinder.
Heat oil in a pan, add tomato paste. Sauté it till it turns red and then add all the spices.
Mix and add paneer.
Add kasuri methi, coriander leaves, and the paneer water.
Boil the mixture and add garam masala.
Garnish with coriander leaves and serve.

2 Makhmali Kofte

Ingredients:

For the koftas:

Firmly packed 100 g khoya- 1/2 cup
Maida- 6 tablespoon
Meetha (baking) soda- 1/8 teaspoon
Ghee for deep-frying

For the gravy:

Ghee- 1/4 cup
Jeera- 1 teaspoon
Finely chopped ginger-1 tablespoon
Khus khus (poppy seeds)- 2 tablespoon
Desiccated coconut- 1/4 cup
Powdered dhania- 1 tablespoon
Salt to taste
Garam masala- 1 teaspoon
Powdered black pepper- 1/4 teaspoon
2 Tbsp cornflour dissolved in 1/2 cup milk
Chopped coriander leaves- for garnishing

Method:

Prepare the koftas:

Mash the khoya smoothly and mix maida and soda. Knead the dough and make small balls.
Heat ghee in a kadhai and fry the balls until golden brown.
Keep them aside.

Prepare the gravy:

Soak khus khus and desiccated coconut in water for an hour. Grind to a paste.
Heat ghee in a pan, and add the jeera. Add ginger and sauté till light brown.
Add the coconut and khus khus paste, salt, garam masala, coriander, and black pepper and sauté.
Add three cups of water. Boil and simmer for five minutes.
Add cornflour solution, simmer for few minutes and add koftas. Cook for three minutes. Garnish with cream and serve hot.

3 Mangauri Chholia

Ingredients:

Chholia- 2 cups
Mangauri- 1/2 cup
Oil- 2 tablespoon
Tomato, grated- 1/2 cup
Cumin seeds- 1 teaspoon
Water- 2 cups
Ginger, finely chopped- 1 teaspoon
Turmeric powder- 1/2 teaspoon
Coriander powder- 2 teaspoon
Salt- 2 teaspoon
Garam masala- 1/4 teaspoon
Asafoetida- a pinch
Green chilies (slit slightly)- 2

Method:

Heat oil in a pan and add cumin seeds & asafoetida.
Add ginger and sauté until brown.
Add coriander powder, salt, tomato, garam masala, and turmeric and stir.
Add chholia, mangauri, and green chilies and stir until mangauri darken.
Add water and boil. Simmer for ten minutes. Serve hot.

4 Matar Ke Kebab

Ingredients:

Spinach (squeezed), blanched- 500 grams
Peas, boiled- 500 grams
Black pepper, powdered- 1/4 teaspoon
Green chilies, chopped- 2
Ginger, chopped- 1 tablespoon
Salt- to taste
Oil- to pan fry
Bread slices, grated- 2
Gram flour- to dust kebabs

Method:

Add peas, ginger, green chilies, spinach, and bread in the blender and puree.
Mix salt and black pepper.
Make small rounds with the mixture and dust with chickpea flour.
Heat oil in a frying pan and fry the kebabs.
Serve garnished with onion rings.

5 Ghutti Hui Gobhi

Ingredients:

Cauliflower- 500 grams
Clarified butter- 2 tablespoon
Cumin seeds- 1 teaspoon
Turmeric- 1/2 teaspoon
Asafoetida- 1/8 teaspoon
Finely chopped ginger- 1 tablespoon
Coriander powder- 2 teaspoon
Salt to taste
Green chilies-split lengthwise- 2
Yogurt- 1/4 cup
Garam masala- 1/4 teaspoon

Method:

Chop the gobhi into small pieces.
Heat the clarified butter in a pan and add the cumin seeds and asafoetida.
Add the ginger and sauté.
Add gobhi and sauté. Add all the spices.
Cook till the gobhi is soft.
Add yogurt and mix well. Sauté it till the fat separates.
Serve with green chilies.

6 Sabut Matar Ki Sabzi

Ingredients:

Fresh green peas– 500 grams
Oil- 2 tablespoon
Asafoetida- 1/8 teaspoon
Whole red chilies- 3
Salt to taste
Chaat masala- 1 teaspoon
Cumin seeds- 1 teaspoon
Mango powder- 1 teaspoon
Chopped coriander leaves- 2 tablespoon

Method:

Wash peas properly.
Heat oil in a kadhai and add cumin seeds, asafoetida, and whole red chilies.
When the seeds splutter, add peas and salt.
Mix well and cook for 20 minutes till peas cook.
Add chaat masala and mango powder.
Garnish with coriander leaves and serve.

7 Kadai Paneer

Ingredients:

Paneer- 500 grams
Green chilies (slit a little)- 4
Ginger paste- 1 teaspoon
Hung curd- 1/2 cup
Bay leaves- 2
Oil- 1/4 cup
Cumin seeds- 2 teaspoon
Coriander seeds, powdered- 1 tablespoon
Turmeric- 1/2 teaspoon
Salt- 1 tablespoon
Garam masala- 1/2 teaspoon
Red pepper, powdered- 1/2 teaspoon
Coriander leaves (for garnish), chopped- 1 tablespoon

Method:

Heat oil and add bay leaves and cumin seeds.
Add the ginger paste. Sauté.
Add curd, salt, garam masala, turmeric, red pepper, and coriander powder. Stir well.
Add green chilies and paneer. Mix well.
Serve with coriander leaves.

8 Paneer Makhni

Ingredients:

Paneer, cut into pieces- 200 grams
Tomatoes chopped- 5
Sugar- 1/2 tablespoon
Ghee- 2 tablespoon
Ginger, chopped- 1 tablespoon
Seeds of 2 green cardamoms, crushed
Tomato ketchup- 1 teaspoon
Salt as per taste
Red chili powder- 1/2 teaspoon
Garam masala powder- 1/2 teaspoon
Milk- 1/2 cup
4 Tbsp cashew nuts soaked in 1/4th cup water and ground to a paste
Kasoori methi- 2 teaspoon

Method:

Boil ginger and tomatoes for five minutes. Cool and puree it.
Add ghee in a kadhai, add elaichi and sauté for a minute. Then, add tomato sauce, red chili, tomato puree, garam masala, salt, and sugar. Mix and boil.
Add cashew paste and kasoori methi. Mix well. Add 1/2 cup water and cook.
Cook the paneer pieces in a pan till they turn golden brown. Add them to the gravy.
Add milk to get thick gravy. Simmer.
Serve hot.

9 Rajma

Ingredients:

Rajma- 2 cups
Baking soda- 3/4 teaspoon
Clarified butter- 1/2 cup
Turmeric powder- 1/2 teaspoon
Channa, roasted- 1/4 cup
Ginger, chopped- 1 tablespoon
Garam masala- 1 teaspoon
Tomatoes, finely chopped- 2 cups
Bay leaf- 1
Cumin seeds, roasted- 1 tablespoon
Salt- 1 tablespoon
Green chilies- 3
Coriander powder- 2 tablespoon
Red chilies (coarsely crushed)- 1 teaspoon
Butter- 1 tablespoon
Coriander leaves, chopped- 2 tablespoon

Method:

Soak rajma with baking soda and leave for six hours.
Strain the liquid.
Grind roasted channa, ginger, bay leaf, garam masala, and cumin seeds.
Heat oil in a pan and add tomatoes.
Add the ground ingredients and stir-fry. Add all the spices and red chilies.
Add green chilies and beans. Mix well.
Add four cups of water and boil
Serve with butter and coriander leaves.

10 Dhokar Dalna

Ingredients:

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

Method:

Soak dal overnight.
Grind into a thick paste.
Heat oil in a tawa and add chili paste, sugar, ginger paste, and salt to the dal paste.
Fry for ten minutes.
Grease a plate and spread the paste.
Once it cools down, cut it into diamond shapes.
Fry the potato and deep fry the dhokar (lentil cakes). They should be marinated with turmeric.
Heat oil in a pan; add cumin seeds, bay leaves, and asafoetida.
Add all the spices, ginger garlic paste, and water.
Add the fried potato when the mixture is cooked and two cups of water.
Once the potatoes are cooked, add dhokar.
Cook for two minutes. Add garam masala paste, salt, and ghee and switch off the stove.

11 Corn and Palak Pakoda

Ingredients:

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

Method:

Mix all the ingredients in a bowl except oil to make a smooth paste.
Heat oil in a kadhai.
Deep fry the pakoda and serve hot.

12 Moong Dal Khichdi

Ingredients:

Jeera rice- 2 cups
Moong Dal– 2 cups
Potato (quarter cut)- 2
Cauliflower (florets)- 5-6 florets
Peas- ½ cup
Ginger (paste)- 1 teaspoon
Bay leaf- 1-2
Cumin (paste)- 2 teaspoon
Garam masala- 1 tablespoon
Mustard oil- 3-4 tablespoon
Cumin seeds- 1 teaspoon
Green cardamom- 4-5
Dry red chili- 2
Cinnamon stick
Ghee- 2 tablespoon
Salt: to taste

Method:

Dry roast moong dal and wash the rice.
Fry potato and cauliflower.
In the same pan, add bay leaf, cardamom, dry red chili, cumin seeds, and cinnamon stick.
Add ginger paste, chili powder, cumin paste, and water.
Cook for five minutes and add roasted moong dal.
Mix well and add rice.
Add 5 cups of warm water with salt.
Once it starts boiling, add vegetables.
Lower the heat and let it cook.
When it is done add garam masala.
Serve hot.

13 Beetroot Chop

Ingredients:

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

Method:

Grind coriander seeds, roasted cumin seeds, and red chili.
Take a bowl and mix mashed potato, salt, grated beetroot, and masala.
Heat oil in a kadhai and fry the peanuts.
Add the mix and fry for five minutes.
Make small balls from the mixture.
Roll them on bread crumbs and fry

14 Phulkopir Roast

Ingredients:

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

Method:

Soak cauliflower florets in hot water and salt.
Marinate them with salt and turmeric and fry.
Heat oil in a pan and add bay leaf, cardamom, cumin seeds, and cinnamon.
Add tomato puree and ginger paste. Cook.
Add the beaten curd with cashew paste, raisins paste, and magaj paste.
Add turmeric, cumin paste, sugar, garam masala paste, kashmiri mirchi powder, and salt. Cook well.
Add fried cauliflower along with peas and mix.
Let it cook.

15 Sindhi Kadhi

Ingredients:

Gram flour (Besan)- 4 tablespoon
Ladyfinger- 5-6
Drumstick (cut in 1 ½ inch pieces)- 1
Potatoes (cut into quarter pieces)- 2
Cluster beans (cut into two halves)- 10-12
Tomatoes (grated)- 2
Ginger (grated)- 2 teaspoon
Cumin seeds- ½ teaspoon
Asafoetida- ½ teaspoon
Raai- 1 teaspoon
Fenugreek seeds- ½ teaspoon
Vegetable oil- 1 tbsp
Curry leaves- a spring
Turmeric powder– ½ teaspoon
Red chili powder- 1 teaspoon
Tamarind pulp- 1 teaspoon
Salt- to taste

Method:

Heat oil in a kadhai and add fenugreek seeds, cumin seeds, asafoetida, raai seeds, and curry leaves and sauté.
Add gram flour and sauté.
Add three cups of water and mix well.
Add tomatoes, red chili powder, turmeric powder, salt to the mixture.
Add drumstick and potatoes and cook.
Heat oil in another pan, and sauté beans and ladyfinger.
Add this mixture to the gram flour mix with ginger paste.
Add the tamarind pulp and cook for three minutes.

16 Vegetable Vermicelli Pulao

Ingredients:

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

Method:

Sauté vermicelli for a few minutes in a pan.
Heat oil in a kadhai and splutter urad dal and raai seeds.
Add curry leaves, ginger, green chili, and sauté for some time.
Add all the vegetables with salt and water.
Once the water boils, add vermicelli, rasam powder, and some more salt.
Cook the vermicelli.

17 Mixed Vegetable Curry

Ingredients:

Potatoes cut into small cubes and soaked in water- 2 medium
Carrots cut into small cubes- 1 medium
Oil- 2 tablespoons
Cumin seeds- 1/2 teaspoons
Salt to taste
Red chili powder- 1/2 teaspoon
Turmeric powder- 1/4 teaspoon
Paneer (cottage cheese)- 50 grams
Brown bread slices- 3
Coriander powder- 1 tablespoon
Shelled green peas- 1/4 cup
Ginger paste-1 tablespoon
Tomato puree-1/4 cup
Fresh coriander leaves chopped- 1 tablespoon

Method:

Heat oil in a pan and add cumin seeds. Add carrot, potatoes, salt, and turmeric powder and mix well.
Cut paneer into cubes. Tear brown bread slices and grind to make crumbs. Add red chili powder, ginger paste, coriander powder, and one cup water to the vegetables and mix.
Cook for three minutes.
Add green peas, tomato puree, paneer, and bread crumbs. Mix well. Cook until done.
Garnish with coriander leaves and serve hot.

18 Dahi Tadka

Ingredients:

Yogurt- 2 1/2 cups
Curry leaves- 5-6
Oil- 2 tablespoons
Cumin seeds- 1/2 teaspoon
Turmeric powder- 1/4 teaspoon
Green chilies- 2
Fresh coriander leaves- 2 tablespoons
Ginger paste- 1 teaspoon
Red chili powder- 1/4 teaspoon
Coriander powder- 1/2 teaspoon
Salt to taste

Method:

Heat oil in a pan and add cumin seeds.
Add the ginger paste to the pan and sauté.
Add the green chilies and all the spics. Mix well.
Add coriander leaves, salt, curry leaves, and yogurt.

19 Nimbuwale Chawal

Ingredients:

Lemon juice- 1
Cooked rice- 2 cups
Carrot- 1 medium
Salt to taste
French beans-10-12
Green capsicum- 1 medium
Green peas- 1/4 cup
Fresh coriander leaves chopped- 2 tablespoons
Oil- 1 tablespoon
Cumin seeds- 1/2 teaspoons
Ginger paste- 1 teaspoon
Green chilies slit- 2

Method:

Boil carrots and french beans with salt in water for a while.
Drain when done.
Heat oil in a pan and add cumin seeds and ginger paste. Add water and sauté for a minute.
Add green chilies and mix.
Add all the boiled vegetables and capsicum and mix well. Add cooked rice, coriander leaves, salt, and lemon juice and toss.
Cook till the rice is done. Serve hot.