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Fasting holds deep spiritual and cultural significance in India, with practices varying across regions and religions. During fasts, many Indians abstain from eating anything at all while some avoid certain specific foods, particularly onion and garlic, as these ingredients are believed to increase heat in the body and stimulate the senses, which is thought to be counterproductive to the meditative state aimed for during fasting. Instead, the focus is on purity and simplicity, with meals that are nourishing.
Video Credit: Your Food Lab
In place of grains, many fasting traditions in India incorporate ingredients such as buckwheat (kuttu), water chestnut flour (singhare ka atta), and millets, which are easy to digest and provide sustained energy. Dishes such as sabudana khichdi, made with tapioca pearls, and vrat ke aloo, a simple potato curry, are common during fasts.
Cooking without onion and garlic during fasts requires creativity, as these ingredients are often central to Indian cuisine. However, the absence of these ingredients does not compromise flavour. Indian curries made without onion and garlic offer a delightful exploration of flavours and techniques that highlight the diversity of Indian cuisine. By focusing on spices, herbs, and alternative ingredients, these curries provide rich, satisfying meals that cater to various dietary needs and preferences.
For example, when cooking curries without onion and garlic, it’s essential to rely on a variety of spices and ingredients to achieve depth of flavour. Spices such as cumin, coriander, turmeric, and fennel seeds add complexity and depth to the curry. Fresh cilantro, curry leaves, and mint can add freshness and aroma. Both tomatoes and yoghurt can provide acidity and richness to the curry, making up for the lack of onions and garlic. Ginger and green chilies too can add a robust flavour and heat. Here are some delicious dishes that can be made easily without onion and garlic.
Paneer Butter Masala
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Paneer Butter Masala is a popular North Indian dish featuring soft paneer cubes in a creamy tomato-based sauce. The dish is made without onions and garlic but retains its richness and flavour through the use of spices like garam masala, turmeric, and cumin. A blend of tomatoes, cashews, and cream forms the base of the sauce, creating a luscious, slightly sweet, and mildly spicy curry. The use of kasuri methi (fenugreek leaves and fresh cream adds to the depth and creaminess of the dish.
Aloo Gobi
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Aloo Gobi is a classic vegetarian curry made with aloo (potatoes) and gobi (cauliflower). This curry is simple and flavourful, relying on a mix of spices such as turmeric, cumin, coriander, and garam masala to infuse the vegetables with taste. The dish is often garnished with cilantro and sometimes a squeeze of lemon juice for added freshness.
Chana Masala
Chana Masala is a popular dish made with chickpeas (chana) cooked in a spiced tomato gravy. This version omits onions and garlic but is rich in flavour thanks to a blend of spices like cumin, coriander, turmeric, and amchur (dried mango powder) for tanginess. The tomatoes are pureed to create a smooth base, while the chickpeas provide the protein. Fresh cilantro and a sprinkle of garam masala at the end elevate the flavours, making it a comforting option.
Bhindi Masala
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Bhindi Masala, or Okra Curry, showcases the unique texture of okra. This curry is made without onions and garlic but is full of flavour through the use of spices like turmeric, cumin, coriander, and chilli powder. The okra is sautéed until tender and then simmered in a tomato-based sauce. The addition of amchur powder gives it a tangy note, while fresh cilantro adds a burst of freshness. Bhindi Masala pairs well with rice or roti.
Daal Tadka
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Daal Tadka is a staple in Indian homes, made with lentils cooked to a creamy consistency and flavoured with a tempering of spices. In the onion and garlic-free version, the tempering (tadka) includes ingredients like cumin seeds, mustard seeds, and dried red chillies, along with spices such as turmeric and coriander. Tomatoes are used to add a tangy flavour, and the dish is finished with a garnish of fresh cilantro and a squeeze of lemon juice. The result is a comforting and protein-rich dish that’s both wholesome and satisfying.
Kadhi Pakora
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Kadhi Pakora is a delicious North-Indian yoghurt-based curry with fritters (pakoras) that are made from gram flour (besan). This curry does not use onions or garlic but achieves its distinctive flavour through the use of spices like turmeric, cumin, and mustard seeds. The yoghurt-based gravy is seasoned with these spices and cooked until it thickens, while the pakoras add a delightful texture. The dish is typically garnished with fresh cilantro and a sprinkle of roasted cumin powder. The traditional dish pairs perfectly with steaming, hot rice.
Rajma
Rajma, or Kidney Bean Curry, is a North Indian classic made with kidney beans cooked in a spiced tomato sauce. This onion and garlic-free version uses a combination of spices such as cumin, coriander, turmeric, and garam masala to flavour the beans. Tomatoes provide the base for the sauce, and a touch of cream or yoghurt can be added for richness. The dish is best eaten with steamed rice or roti.
