7 बिना प्याज लहसुन के आसान सब्जी | 7 No Onion No Garlic Recipes | Indian Lunch & Dinner Recipes
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vegetariangluten-free
Tomato sauce has roots in Italian cuisine, where it is a staple for pasta dishes and pizzas. Its simplicity and versatility have made it a beloved condiment worldwide, often used in various dishes beyond Italian cuisine. Today, many variations exist, including spicy arrabbiata and creamy vodka sauce, reflecting local tastes and ingredients.
Ingredients
- ●olive oil
- ●onion
- ●garlic
- ●carrot
- ●celery
- ●canned tomatoes
- ●tomato paste
- ●basil
- ●oregano
- ●sugar
- ●salt
- ●black pepper
- ●red wine
- ●bay leaves
- ●parmesan cheese
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add diced carrot and celery, cooking until softened, about 5 minutes.
- 5Pour in canned tomatoes and tomato paste, stirring to combine.
- 6Add dried basil, oregano, sugar, salt, and black pepper.
- 7Pour in red wine and add bay leaves; stir well.
- 8Bring the sauce to a simmer, then reduce heat to low.
- 9Cover and let simmer for 30-45 minutes, stirring occasionally.
- 10Remove bay leaves and adjust seasoning to taste.
- 11If desired, blend the sauce for a smoother texture.
- 12Serve hot, topped with grated parmesan cheese.
milk
veganplant-baseddairy-freegluten-freenut-freesoy-free
This curry is a staple in many Indian households, particularly among those who avoid onion and garlic for dietary or religious reasons. It showcases the versatility of vegetables and spices, creating a flavorful dish that is both comforting and nourishing. In modern times, this recipe has gained popularity among those seeking lighter, plant-based meals, making it a beloved option in vegetarian and vegan diets.
Ingredients
- ●mixed vegetables
- ●tomatoes
- ●ginger
- ●green chilies
- ●cumin seeds
- ●turmeric powder
- ●coriander powder
- ●garam masala
- ●coconut milk
- ●fresh coriander
- ●salt
- ●oil
Instructions
- 1Heat oil in a pan over medium heat until shimmering.
- 2Add cumin seeds and sauté until they crackle.
- 3Stir in ginger and green chilies, cooking for 1-2 minutes until fragrant.
- 4Add chopped tomatoes and cook until they soften, about 5-7 minutes.
- 5Mix in turmeric powder, coriander powder, and salt; stir well to combine.
- 6Add the mixed vegetables and sauté for 5-6 minutes until they start to soften.
- 7Pour in coconut milk and bring to a gentle simmer.
- 8Sprinkle garam masala over the curry and stir to incorporate.
- 9Cover and cook for an additional 10-15 minutes until vegetables are tender.
- 10Garnish with fresh coriander before serving.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: water + cornstarch
Almond milk is lower in calories, while water + cornstarch can mimic the creaminess.
Techniques
sautéingsimmering
Equipment
panspatulaknifecutting board
🌶️🌶️🌶️Medium
Also Known As
Vegetable Curry without Onion and GarlicVegetable Masala
Gravy has roots in various cuisines, often made from meat drippings. It's a staple in many households, particularly in the United States and the UK, where it's served over meats and potatoes. Today, variations exist worldwide, from rich brown gravies to lighter sauces, adapting to local tastes and ingredients.
Ingredients
- ●fat
- ●flour
- ●broth
- ●salt
- ●black pepper
- ●onion powder
- ●garlic powder
- ●herbs
Instructions
- 1Heat fat in a saucepan over medium heat until melted.
- 2Whisk in flour and cook for 2-3 minutes until lightly browned.
- 3Gradually add broth while whisking to prevent lumps.
- 4Bring to a simmer and cook until thickened, about 5-10 minutes.
- 5Season with salt, black pepper, onion powder, and garlic powder.
- 6Stir in herbs and adjust seasoning to taste.
milkgluten
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-freelow-carbpaleo
Ingredients
- ●4 medium potatoes, peeled and cubed
- ●2 tablespoons oil
- ●1 teaspoon cumin seeds
- ●1 teaspoon mustard seeds
- ●1/2 teaspoon turmeric powder
- ●1 teaspoon red chili powder
- ●1 teaspoon coriander powder
- ●1 teaspoon garam masala
- ●Salt to taste
- ●2 tablespoons chopped fresh coriander leaves (for garnish)
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add cumin seeds and mustard seeds, and let them splutter.
- 3Add the cubed potatoes and stir well to coat them with the oil and spices.
- 4Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the potatoes.
- 5Mix well and cover the pan. Cook for about 10-15 minutes, stirring occasionally, until the potatoes are tender.
- 6Once the potatoes are cooked, sprinkle garam masala and mix gently.
- 7Cook for another 2-3 minutes to let the flavors meld together.
- 8Remove from heat and garnish with chopped coriander leaves.
- 9Serve hot with roti or rice.
Equipment
panspatulaknifecutting board
🌶️🌶️🌶️Low
vegetarian
Lauki Kofta is a beloved dish in Indian cuisine, originating from North India. It features soft, fried balls made from bottle gourd, often served in a rich, spiced tomato gravy. Traditionally, it is enjoyed during festive occasions and family gatherings, showcasing the creativity of using vegetables in cooking. Today, variations exist across the country, with some incorporating different spices or ingredients to suit regional tastes.
Ingredients
- ●bottle gourd
- ●chickpea flour
- ●onion
- ●ginger
- ●green chili
- ●coriander leaves
- ●cumin seeds
- ●turmeric powder
- ●red chili powder
- ●garam masala
- ●salt
- ●oil
- ●tomato
- ●cream
- ●curry leaves
- ●mustard seeds
Instructions
- 1Grate the bottle gourd and squeeze out excess water.
- 2Mix the grated bottle gourd with chickpea flour, chopped onion, ginger, green chili, coriander leaves, cumin seeds, turmeric powder, red chili powder, garam masala, and salt.
- 3Form small balls from the mixture to create koftas.
- 4Heat oil in a deep pan over medium heat until hot.
- 5Fry the koftas in batches until golden brown, about 3-4 minutes per side.
- 6Remove koftas and drain on paper towels.
- 7In a separate pan, heat oil and add mustard seeds and curry leaves until they crackle.
- 8Add chopped tomatoes and cook until soft, about 5-7 minutes.
- 9Stir in cream and simmer for 2-3 minutes to create the sauce.
- 10Add the koftas to the sauce and simmer for another 5 minutes, allowing flavors to meld.
- 11Serve hot with rice or naan.
Ingredient Alternatives
chickpea flour
Healthier: oat flour
Cheaper: all-purpose flour
Oat flour is gluten-free and adds a nutty flavor.
cream
Healthier: coconut milk
Cheaper: milk
Coconut milk is lower in calories and dairy-free.
Techniques
fryingsimmering
Equipment
gratermixing bowldeep panslotted spoonsaucepan
🌶️🌶️🌶️Hotmilkwheat
Also Known As
Bottle Gourd FrittersDudhi Kofta
vegetariandairy-freegluten-freenut-free
Ingredients
- ●1 cup moong dal (split yellow lentils)
- ●1/2 cup spinach (palak), chopped
- ●1 medium onion, finely chopped
- ●2 green chilies, finely chopped
- ●1 tsp ginger-garlic paste
- ●1/2 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●Salt to taste
- ●Oil for deep frying
- ●1 cup water (for gravy)
- ●1/2 cup coconut milk
- ●1/2 tsp garam masala
- ●1/2 tsp coriander powder
- ●Fresh coriander leaves for garnish
Instructions
- 1Soak the moong dal in water for 2-3 hours, then drain.
- 2In a blender, grind the soaked moong dal to a coarse paste without adding water.
- 3In a mixing bowl, combine the moong dal paste, chopped spinach, onion, green chilies, ginger-garlic paste, cumin seeds, turmeric powder, red chili powder, and salt. Mix well.
- 4Heat oil in a deep frying pan over medium heat.
- 5Drop spoonfuls of the moong dal mixture into the hot oil and fry until golden brown and crispy. Remove and drain on paper towels.
- 6In a separate pot, heat 1 cup of water and bring it to a boil.
- 7Add coconut milk, garam masala, coriander powder, and salt to the boiling water. Stir well and let it simmer for 5 minutes.
- 8Add the fried pakodas to the gravy and let them soak for a couple of minutes.
- 9Garnish with fresh coriander leaves before serving.
- 10Serve hot with rice or roti.
Equipment
Mixing bowlBlenderDeep frying panLadlePot
🌶️🌶️🌶️Low
Ingredients
- ●2 cups potatoes, diced
- ●1 cup green peas
- ●1 onion, finely chopped
- ●2 tomatoes, pureed
- ●2 green chilies, slit
- ●1 tsp ginger-garlic paste
- ●1 tsp cumin seeds
- ●1 tsp turmeric powder
- ●1 tsp coriander powder
- ●1 tsp garam masala
- ●2 tbsp oil
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until golden brown.
- 4Stir in ginger-garlic paste and green chilies, cooking for another minute.
- 5Add the pureed tomatoes and cook until the oil separates from the mixture.
- 6Mix in turmeric powder, coriander powder, and salt, cooking for 2-3 minutes.
- 7Add the diced potatoes and stir well to coat them with the spices.
- 8Pour in enough water to cover the potatoes, bring to a boil, then reduce heat and simmer until potatoes are tender.
- 9Add green peas and garam masala, cooking for an additional 5 minutes.
- 10Garnish with fresh coriander leaves before serving.
Equipment
PanSpatulaKnifeCutting board
🌶️🌶️🌶️Low
Ingredients
- ●1 cup gram flour (besan)
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●1/2 tsp cumin seeds
- ●Salt to taste
- ●Water as needed
- ●Oil for deep frying
- ●2 cups yogurt
- ●2 cups water
- ●1 tsp ginger paste
- ●1 tsp garlic paste
- ●1/2 tsp mustard seeds
- ●1/2 tsp fenugreek seeds
- ●1-2 green chilies, slit
- ●1/4 cup chopped coriander leaves
- ●1/2 tsp garam masala
Instructions
- 1In a mixing bowl, combine gram flour, turmeric powder, red chili powder, cumin seeds, and salt. Mix well.
- 2Add water gradually to make a smooth batter. The batter should be thick enough to hold its shape.
- 3Heat oil in a deep frying pan over medium heat. Once hot, drop spoonfuls of the batter into the oil to make small fritters (pakodas).
- 4Fry the pakodas until they are golden brown and crispy. Remove and drain on paper towels.
- 5In a separate pot, whisk together yogurt and water until smooth. Add ginger paste, garlic paste, and salt. Mix well.
- 6Heat a pan and add mustard seeds and fenugreek seeds. Once they start to splutter, add the yogurt mixture to the pan.
- 7Cook the yogurt mixture on low heat, stirring continuously to prevent curdling, for about 10-15 minutes.
- 8Add the fried pakodas to the yogurt mixture and let it simmer for another 5-10 minutes.
- 9Add slit green chilies and garam masala. Stir well and cook for an additional 2 minutes.
- 10Garnish with chopped coriander leaves before serving.
Equipment
Mixing bowlDeep frying panWhiskCooking potSlotted spoonPaper towels
🌶️🌶️🌶️Low
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