No Onion No Garlic Diwali Menu

The festive season is right here! If you happen to’re planning a menu for Diwali or another 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 may prepare dinner a complete meal in loads much less time.

Many when you typically 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 get together menu, listed here are some choices for you. If you wish to learn extra on the way to prepare dinner with out onion and garlic, I’ve a information you may take a look at! It has tricks to convert any recipe to be onion garlic free.

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 aspect 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, selfmade flatbreads, or naan. You may make naan from the weblog and maintain 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 selection, 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.

If you happen to do need to make elements of this menu this forward, although, you undoubtedly 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 prepare dinner. Begin cooking that, after which begin making the sauce, and go from there. The recipe is written the identical method. 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 utilize each these menus to meal plan as effectively by making parts forward and making a brand new dish day by 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 under!

Extra Vegan No Onion No Garlic Recipes

Recipe Card

Print Recipe

No Onion No Garlic Recipes For Diwali

The festive season is right here! If you happen to’re planning a menu for Diwali or another 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 may prepare dinner a complete meal in loads much less time. Dal makhani, Tofu Tikka Masala, peanut potatoes, Turmeric cashew rice

Prep Time30 minutes minutes

Cook dinner Time2 hours hrs

Complete Time2 hours hrs 30 minutes minutes

Course: Most important

Delicacies: Indian

Key phrase: no onion no garlic recipes

Servings: 6

Energy: 512kcal

Creator: Vegan Richa

Substances

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 sizzling inexperienced chili similar 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 under.

For the Tofu Tikka Masala

• 14 ounces (396.89 g) agency or additional agency tofu pressed for no less than 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 combined
• 1/2 cup (118.29 ml) cashew cream
• 1 teaspoon sizzling sauce
• 2 ounces (56.7 ml) canned tomato puree

For the Peanut Sesame Potatoes

• 3 medium potatoes about 4 cups, reduce 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 sizzling 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 prepare 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 components, and blend effectively.

• Shut the lid and strain prepare dinner on bean mode(most popular) or strain prepare 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 sizzling, add the cumin seeds and allow them to prepare dinner till they modify coloration considerably and in addition scent 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 the entire floor spices for a number of seconds. The pan goes to be sizzling, so that you need to watch out. Combine actually rapidly.

• 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 prepare 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 prepare dinner quicker, after which proceed to prepare 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, change 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 change 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) elective

• 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. Maintain each bit half an inch away from one another, after which bake for 25 to half-hour. I normally 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 high 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 modify salt and taste. Normally I’ll add just a little extra salt at this level. You may as well add just a little little bit of lemon to interrupt via 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. Cook dinner the potatoes till they’re tender, 7 to 9 minutes. Stir as soon as in between, however then allow them to typically prepare dinner undisturbed.

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

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

• As soon as the potatoes are cooked, fastidiously style and modify salt and taste. You possibly can 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 prepare dinner and toast till they’re beginning to flip golden. Then take away them from the pan. As soon as the oil is sizzling 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 cut back the warmth to low, cowl the saucepan, and let it prepare dinner for about 8 to 10 minutes, or till the rice has absorbed the entire water and appears fairly fluffy.

• Swap 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 fast 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 selection 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 identical time. You possibly can cut up this complete menu up by making the sauce beforehand. You may as well 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 could have the perfect, fluffiest texture when you 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.
Cut up it :You additionally don’t should make your entire menu. You possibly can select and make just some of the weather of this menu. Simply cut 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 comply with the steps of including the sauces and cashew cream.
For cooking the lentils or different beans like mung beans, strain prepare dinner 16 minutes for brown lentils and 22 minutes for inexperienced mung beans
 
 

Diet

Diet Details

No Onion No Garlic Recipes For Diwali

Quantity Per Serving

Energy 512
Energy from Fats 117

% Every 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 Every day Values are based mostly on a 2000 calorie eating regimen.

Suggestions

• The important thing with this menu is to remain energetic. Whereas one dish cooks, be engaged on one other.
• For additional taste, you should 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 beneath the recipe, so you should use these as part of the menu. Or use related processes to transform any of the opposite recipes into no onion no garlic by substituting the onion with zucchini or zucchini, celery, and fennel combos, 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.

Substances 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 prepare 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 sizzling inexperienced chili and ginger paste for the bottom sauce and a sizzling 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 contemporary, 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 stick with the tofu tikka, as effectively. And, after all, it’s the bottom for the raita.
• cashew cream – Provides creaminess to the dal and to the tikka masala sauce.
• tofu – That is the “rooster” for the vegan rooster tikka masala.
• flour – Helps the spices stick 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.
• contemporary cilantro – So as to add to the peanut sesame masala and the raita. You’ll additionally use it to high the entire dishes.
• cashews – For the turmeric cashew rice
• white basmati rice – Be certain to scrub and drain the rice earlier than utilizing for the perfect texture.
• lemon juice – Provides acidity to the rice. You may as well use it to brighten up the dal on the finish, when you like.

How one can Make This No Onion No Garlic Indian dinner

Preheat the oven to 400° F (205° C).

First, strain prepare 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 components, and blend effectively. 

Shut the lid and strain prepare dinner on bean mode for 1 hour or strain prepare 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 sizzling, add the cumin seeds and allow them to prepare dinner till they modify coloration considerably and in addition scent 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 the entire floor spices for a number of seconds. The pan goes to be sizzling, so that you need to watch out. Combine actually rapidly. 

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 prepare 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 prepare dinner quicker, after which proceed to prepare 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, change 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 change 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, elective)

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. Maintain each bit half an inch away from one another, after which bake for 25 to half-hour. I normally 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 high 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 modify salt and taste. Normally I’ll add just a little extra salt at this level. You may as well add just a little little bit of lemon to interrupt via 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. Cook dinner the potatoes till they’re tender, 7 to 9 minutes. Stir as soon as in between, however then allow them to typically prepare dinner undisturbed. 

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

If you happen to’re utilizing a meals processor, first add the peanuts and course of them to interrupt them down after which add the remainder of the components and mix. 

As soon as the potatoes are executed 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 prepare dinner over medium-high warmth till the coating is toasted and the potatoes begin getting toasted on the perimeters.

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

As soon as the potatoes are cooked, fastidiously style and modify salt and taste. You possibly can 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 prepare dinner and toast till they’re beginning to flip golden. Then take away them from the pan. As soon as the oil is sizzling 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 cut back the warmth to low, cowl the saucepan, and let it prepare dinner for about 8 to 10 minutes, or till the rice has absorbed the entire water and appears fairly fluffy.

Swap 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 fast raita by mixing the non-dairy yogurt with just a little little bit of water to skinny it out after which sprinkle the entire 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 selection or Indian pickle.

Regularly Requested Questions