Onion and Garlic are sattvic foods, which are unsuitable to many Indian communities due to many reasons. Whether it is a health reason, food allergies or due to religious beliefs.
With the help of these recipes you will be able to prepare delicious Indian dishes without onion and garlic in your everyday meals and special occasions! Jowar Idli Sorghum Idli is a Vegan Idli that is prepared using Cracked Sorghum and Lentils. Takes as a breakfast or a light supper.
Aloo Gobi
Aloo Gobi is a well-liked North Indian curry dish prepared with Potatoes and Cauliflower. This vegan dish is a neither meat nor meat dish which you can prepare in either dry or gravy depending on what you prefer and a simple and straightforward meal you can easily prepare in your house daily.
To make this aloo gobi recipe, after cutting cauliflower and potatoes into similar sized florets, you will need to prepare it. This maintains them in a straight form and do not become mushy when placed in the curry.
To avoid this, a second great thing to do is to fry the vegetables and add them to the curry. It can be applied in offering the dish a crunchy texture, not mentioning offering much flavour.
Fresh and tender gobi and potatoes should be used when preparing this dish. Where possible, get heirloom varieties of both to achieve the best possible outcome.
This will assist the sabzi to maintain its own color and shape, not mentioning its flavor. Similarly, use fresh tomatoes as opposed to canned ones for this sabzi so that it has a delicious tangy taste.
Add 2 Tbsp. ghee to the pan and add chilly powder, Kasuri methi and cilantro. Heat and cook in a couple of seconds.
Aloo Paneer
Paneer, being one of the most popular vegetarian food, is not only the filling craving food, yet also has a plethora of health benefits.
It contains a lot of protein, calcium, magnesium and zinc. It promotes bone health and averts osteoporosis. It also fortify the impervious structure and revitalize you. It is additionally an awesome wellspring of vitamin D and folic acid.
This yummy Indian pancake is stuffed with New potatoes, paneer and lots of spices to provide it with slight spicy bite. It’s an easy to make dish that is both tasty and nutritious.
The batter is prepared by mixing flours with bicarbonate of soda, and adding water gradually till the batter attains a thick consistency. Prepare a non-stick tawa, place approximately 3/4th ladle batter on the tawa and cook until the side that is in touch with the tawa changes to light-brown color.
Concurrently, in a pan, put oil and roast garlic, ginger paste and half of cut green chilli until it smells good. Once the batter is prepared add the cubed potatoes and paneer.
Mix and set aside. To serve, pour the masala over the dosa, and fold in half. Eat together with coriander leaves and enjoy. Crude paneer has a lower measure of fat and calories as contrasted with curds which is salted. However, make sure to be in moderation.
Vegetarian Masala Dosa
Dosa (Say: DOH-sah) is a flatbread in South India that is similar to a savory crepe. It is typically filled with a savory also served as breakfast, street food or lunch. The batter will be made out of a mixture of rice, urad dal and fenugreek seeds.
It is a vegetarian dish that according to Sukhi, can be opted by vegetarians who sometimes wish to skip their local desi restaurant on the regular chicken tikka masala.
The resulting dosas are tangy and chewy, with crispy edges in which they are stuffed- the creamy potato-pea curry of samosas, or spicy curry of chickpea or kheema. Of course, there is the abundance of the authentic South Indian restaurants, which, however, are all vegetarian.
To make your own masala dosas, you will have to soak the urad dal and fenugreek seed mixture and short-grain rice in separate bowls, over 4-6 hours. Next, mix them together to come up with a slightly runnier dosa batter than a pancake batter and add salt.
On medium heat, heat a nonstick skillet or cast iron pan and pour in oil, 1 teaspoon. After heating the pan, pour and coat the pan with a thin layer of dosa-either using the back part of a ladle or a spatula to coat the pan evenly. Allow to cook a couple of minutes until dosa becomes brown and crispy.
Vegetarian Biryani
Biryani, an Indian comfort food is all about multistage flavor. This non-dairy version of the food at Dishoom and River Cottage Veg Indian restaurants starts with yogurt, which balances the spices, followed by a blend of vegetables, and a spiced rice. Lemon is added as the last ingredient to enhance the savory tastes and to unite the dish.
Peas and carrot are also frozen and later put into the rice to provide color, sweetness and crunchiness to the rice but spinach, kale and cauliflower can perform the same.
It can be added with turmeric, which will give it a golden color; with saffron, which is squeezed in 1/2 cup warm milk, which can be replaced with cinnamon, allspice or dried mint as well, to introduce warmth and freshness.
Known seasoning of the traditional biryani is garam masala although other mild Indian curry powders or even plain paprika can be used. Heating will be optional with pepper flakes, which can be replaced with a teaspoon of smoked paprika.
Our rice is cooked by simple absorption method rather than by boiling the rice to the end like the recipes of both Dishoom and Hugh Fearnley-Whittingstall suggest but he does suggest that the rice be cooked in al dente in his recipe.
The dish is finished with flaked almonds and sultanas, to pay tribute to the original Persian recipe, but you can leave them off, especially if you have sultana allergies or just don’t like them.
Aloo Gobi Masala
Aloo gobi cauliflower and potato curry is very popular in India and has many variants of the dish. It may be a kofta-like one such as in some houses where the potatoes and cauliflower is swimming in a very thick gravy of onions, garlic and tomatoes or it may be a dry sabje where the vegetables are seared and then steamed soft in very little water.
Gobi aloo masala also varies with some recipes including whole mustard seeds and asafetida, others using fresh ginger, turmeric and dried fenugreek leaves. This will also be corrected by adding dried fenugreek leaves to the sharpness of the onions to make the dish tasteful.
To prepare gobi aloo, one should start by cutting a medium size of cauliflower into small pieces. Soak the florets in warm water with rock salt few minutes later, to kill off worms. Wipe, dry and lay aside.
Next put 1 tablespoon of oil in the pan and heat on medium-high. Being in the hot oil, add the sliced and shopped onions and saute until it begins to brown. Then put the minced garlic and chopped green chilies in it, and cook further few minutes. Lastly, add the ground cumin and coriander powders, the red chili powder and salt.
Aloo Gobi Tikka
Aloo Gobi is a classical Punjabi meal the ideal vegetable curry to incorporate in your menu during the weekdays. It is also vegan and simple to prepare, having just adequate spice and savoury tastes. It is a serious weekday meal to have when served with a dish of steamed rice or roti as a way of staying a vegetarian meal.
The recipe is an easy method of preparing aloo gobi without any onion or garlic and even omit the tomatoes in case you want to.
All you need to do is to make sure that you do not cook the cauliflower too long since it will turn mushy and pasty. The whole process takes no time, so you can easily make this delicious veggie curry at home.
This dish makes use of a mixture of spices and herbs to marinate the gobi and unveil the natural flavours available in it. This dish is then baked or roasted in the oven that gives this dish a smoky tandoori flavor.
This is a catchy dish in Punjabi homes, which serves as an appetizer or snack, although can be consumed as a main dish. It is best served with all sorts of Indian bread and even a nice tiffin choice.