I’ve got 11 delicious vegetarian recipes that skip onion and garlic while still packing in flavor. First up is Aloo Ki Tikki, made with mashed potatoes and spices. Then, I love the crunchy Kurkuri Bhindi, which is fried okra coated in besan. Jeera Aloo is a simple yet satisfying dish, and Rava Idli makes for a soft, fluffy treat. For something colorful, Avial combines seasonal veggies and coconut. Other favorites include Green Thai Curry, Rava Dhokla, Poha Dosa, and Dalia Upma. Stick around, and you might just find the perfect recipe for your next meal!
Aloo Ki Tikki
Aloo ki tikki is one of my favorite snacks, and it’s surprisingly easy to make without onion or garlic. I mash boiled potatoes, add spices like garam masala and red chili powder, and mix in coriander leaves and green chilies. Aloo Tikki is often served with chutneys or as part of dishes like Chole Tikki Chaat. After shaping them, I fry the tikkis until golden and crisp. They’re perfect with yogurt and spicy chutney—delicious!
Kurkuri Bhindi
After enjoying the crispy goodness of aloo ki tikki, I love switching things up with kurkuri bhindi. I start by cleaning fresh, tender okra, slicing it, and marinating with spices. De-seeding and cutting bhindi is crucial to prevent bitterness in the final dish. Then, I coat it in besan and cornstarch before frying until golden. The result is a crunchy, flavorful snack that’s perfect with a squeeze of lemon and a sprinkle of chaat masala!
Jeera Aloo
When I whip up Jeera Aloo, I can’t help but feel a wave of comfort wash over me. The combination of boiled potatoes, cumin seeds, and spices creates a delightful dish. This versatile dish can be paired with various Indian cuisine gravies, dals, or raita, making it a staple in Indian cuisine. I simply heat oil, add cumin, and toss in the potatoes with turmeric and green chilies. It’s perfect with rice or roti, and so satisfying, especially without onion or garlic!
Rava Idli
Rava Idli brings a delightful twist to my breakfast routine, offering a soft and fluffy texture that’s truly satisfying. I mix rava and yogurt, adding salt and Eno for leavening. After resting the batter, I steam it in greased molds. I love tempering with mustard seeds, urad dal, and cashews, serving them hot with coconut chutney for a perfect meal. The addition of medium-sized roasted semolina is essential to achieve the ideal texture for this dish.
Avial
Avial is a colorful and nourishing dish that celebrates the bounty of seasonal vegetables. I love using ingredients like ash gourd, drumstick, and carrots, combined with grated coconut and spices. This dish is known for its quick preparation time as it can be made in under 30 minutes. After cooking the tougher vegetables, I add the coconut mixture and yogurt for creaminess. A drizzle of coconut oil and curry leaves at the end elevates this delightful dish. Enjoy it as part of a feast!
Low FODMAP Vegan Chilli
A delicious bowl of Low FODMAP Vegan Chilli can bring warmth and comfort to any meal. I roast sweet potatoes and carrots, then sauté peppers and black beans in garlic-infused oil. Simmering the mixture with chopped tomatoes and spices creates a rich flavor. This recipe is quick to prepare and can be ready in under an hour. Serve it with basmati rice or corn tortillas for a satisfying dish that’s gentle on the tummy.
Low FODMAP Paneer Curry
Creating a Low FODMAP Paneer Curry isn’t only satisfying but also incredibly easy. I start by grinding tomatoes, ginger, and green chilies into a smooth paste. After heating cumin seeds in oil, I add the paste and spices. The dish is not only flavorful but also provides a good balance of nutritional information in each serving. Once it simmers, I toss in paneer and cook until tender. Garnishing with fresh coriander, I serve it with rice or gluten-free naan for a delicious meal.
Green Thai Curry
Green Thai Curry is a vibrant dish that brings a burst of flavors without using onion or garlic. I love using ginger, lemongrass, and galangal for depth. Fresh vegetables like Thai eggplant, bell peppers, and zucchini make it colorful. Full-fat coconut milk adds creaminess, while lime juice provides a zesty kick. It’s a delightful, aromatic experience you won’t want to miss! The green color primarily comes from Thai green chilies, making this curry visually appealing as well.
Rava Dhokla
Have you ever tried Rava Dhokla? It’s a delightful, fluffy snack made with semolina and yogurt. I mix semolina, yogurt, green chili paste, ginger, and salt to create a smooth batter, letting it rest for about 20 minutes. After adding ENO, I steam it for 12-15 minutes. This quick snack is perfect for breakfast, tea parties, or lunch boxes. Enjoy it warm, topped with mustard seeds and served with green chutney. It’s absolutely delicious!
Poha Dosa
When you’re craving a savory and nutritious meal, Poha Dosa is an excellent choice. I soak poha, rice, and urad dal overnight, then blend them until smooth. Fermentation increases batter volume I mix in curd, salt, and veggies like capsicum and grated carrot. After fermenting, I cook the batter on a hot tawa. The result? Delicious, crispy dosas that are perfect for any time!
Dalia Upma
Dalia Upma makes for a hearty breakfast or snack, especially on busy mornings. I simply roast soaked dalia until aromatic, then temper mustard seeds, urad dal, and cumin in oil. Adding minced green chilies, ginger, and curry leaves brings flavor. Dalia is rich in fiber, which promotes digestive health. I mix in the dalia with water and optional veggies like carrots or peas for a nutritious boost. Serve with chutney for extra taste!
