The festive season is right here! For those who’re planning a menu for Diwali or some other seasonal gathering, I’ve a beautiful menu of no onion no garlic recipes for you. Dal makhani, Tofu Tikka Masala, peanut potatoes, Turmeric cashew rice! The menu makes use of one base sauce, so you’ll be able to cook dinner an entire meal in loads much less time.

Many if you happen to usually ask me for no onion no garlic recipes, particularly across the festive season. In case you are planning to make an onion-free, garlic-free Diwali or Indian celebration menu, listed below are some choices for you. If you wish to learn extra on tips on how to cook dinner with out onion and garlic, I’ve a information you’ll be able to take a look at! It has tricks to convert any recipe to be onion garlic free. If you wish to add onion and garlic, see recipe faq.

You may make all of this on the identical day, as a result of it’s so streamlined. The entire meal depends on a single base sauce that you simply divide as much as make tofu tikka masala, dal makhani and a facet of crispy, peanutty potatoes. You serve all of it up with roasted cashew and turmeric rice and a fast yogurt dip, referred to as raita.

Serve all of it up with store-bought flatbreads, home made flatbreads, or naan. You may make naan from the weblog and hold them frozen and reheat on the day you need to serve them, or you can also make other forms of flatbread and even toast up sourdough bread.

Additionally serve with different condiments of alternative, like mango chutney, mint chutney, or tomato chutney or some Indian pickle. You may make these upfront or purchase them pre-made on the Indian market.

For those who do need to make components of this menu this forward, although, you positively can! You may make the sauce and refrigerate or freeze or make the dal and potatoes and tikka masala sauce forward and refrigerate! Bake the tofu the day of serving. There are make-ahead instructions within the recipe card.

We’re going to make the dal first, as a result of the black matpe beans, or black complete urad(which is historically used for dal makhani), take like an hour to cook dinner. Begin cooking that, after which begin making the sauce, and go from there. The recipe is written the identical manner. See recipe notes for making the dal with different lentils.
Additionally take a look at this Diwali menu that makes use of an onion base sauce for Dal do pyaaza, Gobi Matar makhani and Chana Saag! You should use each these menus to meal plan as effectively by making parts forward and making a brand new dish day-after-day!

Why You’ll Love this No Onion No Garlic Menu

• 1 flavorful base sauce to make 3 dishes, plus rice and raita
• onion and garlic-free, however nonetheless tons of taste!
• tender baked tofu tikka masala
• savory dal makhani
• crunchy peanut sesame potatoes
• creamy raita
• fluffy cashew turmeric rice
• makes use of Immediate Pot and oven to avoid wasting energetic cooking time. Take a look at that gorgeousness beneath!

Extra Vegan No Onion No Garlic Recipes

Recipe Card

Print Recipe

No Onion No Garlic Recipes For Diwali

The festive season is right here! For those who’re planning a menu for Diwali or some other seasonal gathering, I’ve a beautiful menu of no onion no garlic recipes for you. The menu makes use of one base sauce, so you’ll be able to cook dinner an entire meal in loads much less time. Dal makhani, Tofu Tikka Masala, peanut potatoes, Turmeric cashew rice

Prep Time30 minutes minutes

Prepare dinner Time2 hours hrs

Whole Time2 hours hrs 30 minutes minutes

Course: Important

Delicacies: Indian

Key phrase: no onion no garlic recipes

Servings: 6

Energy: 512kcal

Creator: Vegan Richa

Components

For the for Dal Makhani

• 1 cup (200 g) dried black urad or black matpe beans, or complete urad, soaked in a single day
• 1/4 cup (44.25 g) dried kidney beans soaked in a single day
• 1 black cardamom pod barely opened
• 1/2 teaspoon garam masala
• 1/4 teaspoon salt
• 3 cups (709.76 ml) water

For the Base Sauce

• 1 1/2 teaspoons cumin seeds
• 2 bay leaves
• 1 scorching inexperienced chili equivalent to serrano or Indian minced
• 1.5 tablespoon ginger paste or finely minced ginger
• 1 teaspoon Kashmiri chili powder or use paprika
• 1 tablespoon floor coriander
• 1/4 teaspoon turmeric
• 2 teaspoons garam masala
• 1/8 teaspoon hing ( Asafoetida)
• 3 heaping cups (372 g) sliced zucchini sliced into half-moon shapes
• 1 teaspoon dried fenugreek leaves
• 4 ounces (113.4 ml) canned tomato puree
• 1 1/2 cups (223.5 g) chopped tomato
• 1/4 cup (59.15 ml) non-dairy yogurt
• 1/2 teaspoon salt

To Add to the Dal Later

• 1/2 of the sauce from above
• 1/2 teaspoon smoked paprika
• 3 to 4 ounces (85.05 ml) canned tomato puree
• 1/3 cup (78.86 ml) cashew cream (1/2 cup of cashews blended with 1 cup of water till easy. You’ll use a few of this combination right here, and a few within the tikka masala sauce beneath and in addition some for garnish)

For the Tofu Tikka Masala

• 14 ounces (396.89 g) agency or additional agency tofu pressed for at the least quarter-hour, then torn into bite-sized, 3/4” inch items
• 3 tablespoons non-dairy yogurt
• 1/4 teaspoon salt
• 1/2 teaspoon garam masala
• 1 teaspoon Kashmiri chili powder or use paprika
• 1/2 teaspoon chaat masala mix
• 1/2 teaspoon dried fenugreek leaves
• 1 teaspoon all-purpose flour

For The Tikka Masala Sauce

• 1/2 of the bottom sauce from above
• 1/2 cup sliced bell pepper inexperienced and pink blended
• 1/2 cup (118.29 ml) cashew cream
• 1 teaspoon scorching sauce or cayenne as wanted
• 2 ounces (56.7 ml) canned tomato puree

For the Peanut Sesame Potatoes

• 3 medium potatoes about 4 cups, lower into into 3/4” cubes
• 3/4 cup (177.44 ml) water
• 1/2 teaspoon salt, divided

For the Peanut Sesame Masala

• 2 tablespoons peanuts
• 2 tablespoons sesame seeds
• 1/2 ” ginger
• 1 scorching inexperienced chili
• 1/4 cup cilantro
• 1/2 teaspoon chaat masala

For the Turmeric Cashew Rice

• 3 tablespoons cashews uncooked or roasted
• 1/2 teaspoon mustard seeds
• 1 1/2 cups (277.5 g) of white basmati rice rinsed and drained
• 1/2 teaspoon turmeric
• 2 teaspoons lemon juice
• 3 cups (709.76 ml) of water
• 1/2 teaspoon salt

Directions

Stress cook dinner your dal.

• Add the soaked and drained black urad dal and kidney beans to an Immediate Pot. Add the remainder of the dal makhani elements, and blend effectively.

• Shut the lid and strain cook dinner on bean mode(most well-liked) or strain cook dinner mode for 1 hour, and let the strain launch naturally.

Make the bottom sauce.

• Warmth the two teaspoon oil in a big skillet over medium-high warmth. As soon as the oil is scorching, add the cumin seeds and allow them to cook dinner till they modify coloration considerably and in addition odor very aromatic. They need to get fairly darkish in coloration.

• Add within the bay leaves, and blend in for a number of seconds, add within the inexperienced chili and ginger and blend for a number of extra seconds, then combine in all the floor spices for a number of seconds. The pan goes to be scorching, so that you need to watch out. Combine actually shortly.

• Add within the zucchini and about 1/4 teaspoon of salt and blend effectively, including splashes of water to assist the spices get onto the zucchini. Proceed to cook dinner till the zucchini is golden and cooked down. This can take wherever from 8 to 10 minutes. After the primary 4 or 5 minutes, cowl the pan with a lid to assist the zucchini cook dinner sooner, after which proceed to cook dinner till the zucchini is cooked and roasted.

• Combine within the tomato puree, chopped tomato, and yogurt. Press and blend to interrupt a few of these tomatoes down, and proceed cooking for 3 to five minutes to interrupt down among the chopped tomatoes.

• As soon as the combination is boiling constantly and a few of tomatoes the are tender, swap off the warmth, take away half of the sauce, and set that apart. Take away one other heaping tablespoon of the sauce so as to add to the potatoes and that put aside, as effectively.

• To the remaining sauce within the pan, add the bell pepper, the two ounces tomato puree and the 1/2 cup cashew cream. Combine effectively and convey to a boil, then swap off the warmth.

Make the baked tofu tikka

• In a small bowl, add the tofu and non-dairy yogurt, and toss effectively to coat. (Additionally add a teaspoon mustard oil for added taste) non-obligatory

• Combine collectively all of the dried spices in a small bowl and sprinkle these everywhere in the tofu, tossing effectively to coat.

• Unfold this tofu on a parchment lined baking sheet. Preserve every bit half an inch away from one another, after which bake for 25 to half-hour. I often bake the tofu earlier than beginning to make the sauce, in order that whereas I am cooking the sauce for the baked tofu tikka will get prepared.

• As soon as the tofu is baked, fold half of it into the sauce gently. (If the sauce is just too thick, add in 1/2 cup or so of water, and convey it to a boil after which fold within the tofu ). Place the remainder of the tofu on prime of the sauce, do not combine it in. Garnish it with cilantro and finely chopped inexperienced chili, and this dish is able to serve.

End making the dal.

• By now, your dal might be prepared. If the strain has launched, open the lid, then add within the sauce you reserved for the dal together with the smoked paprika and three to 4 ounces of canned tomato puree and 1/3 cup cashew cream. Combine in, activate Saute mode, and convey to a boil. Style and regulate salt and taste. Normally I’ll add a bit of extra salt at this level. It’s also possible to add a bit of little bit of lemon to interrupt by means of the flavour. Then, switch it to a serving bowl, garnish it with some cilantro, and drizzle with some extra of the cashew cream, and the dal is able to serve.

Make the potatoes.

• Put the potatoes in a big skillet with the water, half the salt, over medium excessive warmth, and canopy with the lid. Prepare dinner the potatoes till they’re tender, 7 to 9 minutes. Stir as soon as in between, however then allow them to usually cook dinner undisturbed.

• Whereas the potatoes are cooking, use a mortar and pestle or a meals processor, and course of or press down all the peanut sesame masala elements, in order that the peanuts break down. For those who’re utilizing a meals processor, first add the peanuts and course of them to interrupt them down after which add the remainder of the elements and mix.

• As soon as the potatoes are accomplished cooking, open the lid, add 1 teaspoon oil(mustard oil if doable or use impartial oil), and add the peanut sesame combine and a tablespoon of the reserved base sauce, tossing effectively to coat. Proceed to cook dinner over medium-high warmth till the coating is toasted and the potatoes begin getting toasted on the perimeters. 3-4 minutes Preserve transferring them round. You need to use a great non-stick pan right here, in order that the peanut sesame coating would not keep on with the pan.

• As soon as the potatoes are cooked, fastidiously style and regulate salt and taste. You may sprinkle in additional salt or some chaat masala to extend the salty taste of the potatoes.

Make the rice.

• In a saucepan over medium warmth, add the 1/2 teaspoon oil. If utilizing uncooked cashews, then add the cashews now and cook dinner and toast till they’re beginning to flip golden. Then take away them from the pan. As soon as the oil is scorching once more, add within the mustard seeds and allow them to begin to sputter or begin to shake and alter coloration to grayish. Then combine within the washed rice, turmeric, lemon juice, water, and salt. Partially cowl and convey to a boil, then scale back the warmth to low, cowl the saucepan, and let it cook dinner for about 8 to 10 minutes, or till the rice has absorbed all the water and appears fairly fluffy.

• Change off the warmth, and let the rice sit for a couple of minutes earlier than opening and fluffing and transferring to a bowl to serve topped with the toasted cashews and a few cilantro.

Serve the meal.

• Make the short raita (see notes), heat your naan or flatbread in a skillet or the microwave or the oven, and brush it with some vegan butter and serve it with chutneys of alternative or Indian pickle.

Notes

Raita dip: combine 3/4 cup non dairy yogurt with 2-3 tablespoons water,1/4 teaspoon every of Salt, cumin, cayenne, chaat masala. Garnish with cilantro
Make forward: I do know that it is a lengthy recipe, however keep in mind that we’re making 4 dishes on the similar time. You may break up this complete menu up by making the sauce beforehand. It’s also possible to make the dal, the potatoes, and the raita beforehand, after which make simply the rice and the baked tofu on the day you need to serve. The rice can have the perfect, fluffiest texture if you happen to make it day-of, and making the tofu day-of ensures that it’s good and crisp. All the things else shops and reheats effectively.
Break up it :You additionally don’t need to make your entire menu. You may select and make only a few of the weather of this menu. Simply scale back the bottom sauce and proceed as you want.
That is clearly a no onion, no garlic menu. If you wish to add onion and garlic, simply use onion as a substitute of the zucchini.
Different lentils: use canned or precooked lentils, and observe the steps of including the sauces and cashew cream.
For cooking the lentils or different beans like mung beans, strain cook dinner 16 minutes for brown lentils and 22 minutes for inexperienced mung beans
For gluten-free make my gluten-free naan or use Glutenfree flatbread
For soy-free use a soy-free tofu like chickpea flour tofu or retailer purchased pumpkin seed tofu.
For Nut-free, use full fats coconut milk as a substitute of cashew cream, or different non dairy cream. If it doesn’t thicken effectively sufficient then fold in 1-2 tbsp non dairy yogurt to assist. Use sunflower seeds as a substitute of peanuts within the potatoes
 
 

Diet

Diet Information

No Onion No Garlic Recipes For Diwali

Quantity Per Serving

Energy 512
Energy from Fats 117

% Each day Worth*

Fats 13g20%

Saturated Fats 2g13%

Sodium 680mg30%

Potassium 643mg18%

Carbohydrates 75g25%

Fiber 13g54%

Sugar 6g7%

Protein 25g50%

Vitamin A 1273IU25%

Vitamin C 34mg41%

Calcium 215mg22%

Iron 7mg39%

* P.c Each day Values are primarily based on a 2000 calorie food plan.

Ideas

• The important thing with this menu is to remain energetic. Whereas one dish cooks, be engaged on one other.
• For additional taste, you need to use a mixture of zucchini, celery, and fennel as a substitute of simply plain zucchini within the sauce. 
• I’ve different no onion no garlic recipes on the weblog, in addition to some recipes the place I add no onion no garlic notes underneath the recipe, so you need to use these as part of the menu. Or use comparable processes to transform any of the opposite recipes into no onion no garlic by substituting the onion with zucchini or zucchini, celery, and fennel mixtures, after which including a bit extra of the spices. Add some garlicky flavors utilizing dried fenugreek and hing (Asafoetida) and also you’ll get a wonderful end result.

Components and Substitutions

• black urad – referred to as black matpe beans or complete urad. Soak your beans in a single day or atleast an hour
• kidney beans – Additionally soak these in a single day.
• complete spices – The dal makes use of a black cardamom pod, and the bottom sauce makes use of cumin seeds and bay leaves. The rice makes use of mustard seeds.
• Floor spices – You’ll use garam masala and smoked paprika to season the dal makhani. For the bottom sauce, you’ll want coriander, turmeric, garam masala, hing, and fenugreek leaves. The tofu tikka makes use of garam masala, Kashmiri chili powder, chaat masala, fenugreek leaves, and cayenne. You’ll season the potatoes with chaat masala and the rice with turmeric. For the raita, you’ll want cumin, cayenne, and chaat masala.
• water and salt – To cook dinner the dal. You’ll additionally use salt to season the remainder of the dishes.
• oil – To toast the nuts and spices and to saute.
• aromatics – You’ll want scorching inexperienced chili and ginger paste for the bottom sauce and a scorching chili for the potato sesame masala.
• zucchini – Zucchini (together with all of these superb spices!) is changing the onion within the base sauce.
• tomato – The bottom sauce makes use of canned tomato puree and recent, chopped tomato. You’ll additionally add some canned tomato puree to the tikka masala sauce.
• non-dairy yogurt – Provides creaminess to the bottom sauce. It helps the spices keep on with the tofu tikka, as effectively. And, in fact, it’s the bottom for the raita.
• cashew cream – Provides creaminess to the dal and to the tikka masala sauce.
• tofu – That is the “hen” for the vegan hen tikka masala.
• flour – Helps the spices keep on with the tofu.
• bell pepper – For the tikka masala sauce.
• potatoes – For the peanut sesame potatoes. Use thin-skinned potatoes.
• peanuts and sesame seeds – To coat the potatoes.
• recent cilantro – So as to add to the peanut sesame masala and the raita. You’ll additionally use it to prime all the dishes.
• cashews – For the turmeric cashew rice
• white basmati rice – Be certain that to scrub and drain the rice earlier than utilizing for the perfect texture.
• lemon juice – Provides acidity to the rice. It’s also possible to use it to brighten up the dal on the finish, if you happen to like.

The right way to Make This No Onion No Garlic Indian dinner

Preheat the oven to 400° F (205° C).

First, strain cook dinner your dal, since that takes the longest.

Add the soaked and drained black urad dal and kidney beans to an Immediate Pot. Add the remainder of the dal makhani elements, and blend effectively. 

Shut the lid and strain cook dinner on bean mode for 1 hour or strain cook dinner mode for 1 hour, and let the strain launch naturally.

Make the bottom sauce.

Warmth the oil in a big skillet over medium-high warmth. As soon as the oil is scorching, add the cumin seeds and allow them to cook dinner till they modify coloration considerably and in addition odor very aromatic. They need to get fairly darkish in coloration. 

Add within the bay leaves, and blend in for a number of seconds, add within the inexperienced chili and ginger and blend for a number of extra seconds, then combine in all the floor spices for a number of seconds. The pan goes to be scorching, so that you need to watch out. Combine actually shortly. 

Add within the zucchini and about 1/4 teaspoon of salt and blend effectively, including splashes of water to assist the spices get onto the zucchini. Proceed to cook dinner till the zucchini is golden and cooked down. This can take wherever from 8 to 10 minutes. After the primary 4 or 5 minutes, cowl the pan with a lid to assist the zucchini cook dinner sooner, after which proceed to cook dinner till the zucchini is cooked and roasted.

Combine within the tomato puree, chopped tomato, and yogurt. Press and blend to interrupt a few of these tomatoes down, and proceed cooking for 3 to five minutes to interrupt down among the chopped tomatoes.

As soon as the combination is boiling constantly and among the tomatoes are tender, swap off the warmth, take away half of the sauce, and set that apart. Take away one other heaping tablespoon of the sauce so as to add to the potatoes and that put aside, as effectively. 

To the remaining sauce within the pan, add the bell pepper, the two ounces tomato puree and the 1/2 cup cashew cream. Combine effectively and convey to a boil, then swap off the warmth.

Now, make the baked tofu tikka.

In a small bowl, add the tofu and non-dairy yogurt, and toss effectively to coat. For extra taste, add 1 tsp mustard oil as effectively, non-obligatory)

Combine collectively all of the dried spices in a small bowl and sprinkle these everywhere in the tofu, tossing effectively to coat.

Unfold this tofu on a parchment lined baking sheet. Preserve every bit half an inch away from one another, after which bake for 25 to half-hour. I often bake the tofu earlier than beginning to make the sauce, in order that whereas I’m cooking the sauce for the tofu tikka will get prepared. 

As soon as the tofu tikka is baked, fold half of it into the sauce gently. (If the sauce is just too thick, add in 1/2 cup or so of water, and convey it to a boil after which fold within the tofu tikka) Place the remainder of the tofu on prime of the sauce, don’t combine it in. Garnish it with cilantro and finely chopped inexperienced chili, and this dish is able to serve. 

By now, your dal might be prepared. If the Immediate Pot is finished cooking and the strain has launched naturally, open the lid, then add within the sauce you reserved for the dal , together with the smoked paprika and three to 4 ounces of canned tomato puree, and 1/3 cup cashew cream. Combine in, activate Saute mode, and convey to a boil.

Style and regulate salt and taste. Normally I’ll add a bit of extra salt at this level. It’s also possible to add a bit of little bit of lemon to interrupt by means of the flavour. Then, switch it to a serving bowl, garnish it with cilantro, and drizzle with some extra of the cashew cream, and the dal is able to serve.

Make the potatoes subsequent.

Put the potatoes in a big skillet with the water, salt, and the oil over medium excessive warmth, and canopy with the lid. Prepare dinner the potatoes till they’re tender, 7 to 9 minutes. Stir as soon as in between, however then allow them to usually cook dinner undisturbed. 

Whereas the potatoes are cooking, use a mortar and pestle or a meals processor, and course of or press down all the peanut sesame masala elements, in order that the peanuts break down.

For those who’re utilizing a meals processor, first add the peanuts and course of them to interrupt them down after which add the remainder of the elements and mix. 

As soon as the potatoes are accomplished cooking, open the lid, add some impartial oil or mustard oil , and add the peanut sesame masala and a tablespoon of the reserved base sauce, tossing effectively to coat. Proceed to cook dinner over medium-high warmth till the coating is toasted and the potatoes begin getting toasted on the perimeters.

Preserve transferring them round. You need to use a great non-stick pan right here, in order that the peanut sesame coating doesn’t keep on with the pan.

As soon as the potatoes are cooked, fastidiously style and regulate salt and taste. You may sprinkle in additional salt or some chaat masala spice mix to extend the salty taste of the potatoes.

Then, make the rice.

In a saucepan over medium warmth, add the oil. If utilizing uncooked cashews, then add the cashews now and cook dinner and toast till they’re beginning to flip golden. Then take away them from the pan. As soon as the oil is scorching once more, add within the mustard seeds and allow them to begin to sputter or begin to shake and alter coloration to grayish.

Then combine within the washed rice, turmeric, lemon juice, water, and salt. Partially cowl and convey to a boil, then scale back the warmth to low, cowl the saucepan, and let it cook dinner for about 8 to 10 minutes, or till the rice has absorbed all the water and appears fairly fluffy.

Change off the warmth, and let the rice sit for a couple of minutes earlier than opening and fluffing and transferring to a bowl to serve topped with the toasted cashews and a few cilantro.

Now, your meal is nearly able to serve.

Make the short raita by mixing the non-dairy yogurt with a bit of little bit of water to skinny it out after which sprinkle all the dried spices talked about on the raita and a few cilantro, as effectively, and serve.

Heat your naan or flatbread in a skillet or the microwave or the oven, and brush it with some vegan butter and serve it with chutneys of alternative or Indian pickle.

Incessantly Requested Questions