no-onion

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.
Paneer-Bhurji

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.
Makhmali-Kofte

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.
Mangauri-Chholia

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.
Matar-Ke-Kebab

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.
Ghutti-Hui-Gobhi

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.
Sabut-Matar-Ki-Sabzi

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.
Kadai-Paneer

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.
Paneer-Makhni

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.
Rajma

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.
Dhokar-Dalna

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.
Corn-and-Palak-Pakoda

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.
Moong-Dal-Khichdi

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.
Beetroot-Chop

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.
Phulkopir-Roast

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.
Sindhi-Kadhi

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.
Vegetable-Vermicelli-Pulao

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.
Mixed-Vegetable-Curry

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.
Dahi-Tadka

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.
Nimbuwale-Chawal

20 Kurmura Tadka

Ingredients:

  • Puffed rice- 4 cups
  • Roasted chole- 1/2 cup
  • Almonds- 10-12
  • Green chilies- 2
  • Sugar- 1 teaspoon
  • Oil- 2 tablespoons
  • Mustard seeds- 1/2 teaspoon
  • Curry leaves- 20-25
  • Asafoetida – a pinch
  • Turmeric powder- 1/4 teaspoon
  • Salt to taste

Method:

  • Heat oil in a kadhai. Add mustard seeds and let them splutter.
  • Halve almonds and green chilies.
  • Add turmeric powder and asafoetida and sauté for a minute.
  • Add almonds and curry leaves and sauté.
  • Add roasted chana, sugar, and salt. Mix well.
  • Add puffed and mix well.
Kurmura-Tadka