Many people think onion and garlic are must-haves in cooking. They add strong flavors to food. But if you don’t eat them for religious, dietary, or personal reasons, your food can still be tasty! With the right spices and methods, you won’t even miss them. Here’s how:
1. Use Asafoetida (Hing) for Flavor
A small pinch of asafoetida (hing) gives a taste like onions and garlic. It is commonly used in Jain and Saatvik cooking. It works great in dals, sabzis, and curries. For the best flavor, fry it in a little ghee before adding other ingredients.
2. Whole Spices for a Rich Taste
Whole spices like cumin seeds, mustard seeds, bay leaves, and cloves add a deep aroma to food. Roast them before cooking to bring out their oils, making your dishes flavorful.
3. Try Bharat Masala’s Jain Blends
Our Jain masalas, such as Rajwadi Garam Masala, Punjabi Garam Masala, Pav Bhaji Masala, Dal Sabji Masala bring instant taste to your meals. Whether you’re making sabzi, dal, or snacks, these masalas ensure your food is never bland.
4. Ginger & Green Chilies for a Spicy Kick
Chopped ginger and green chilies make food fresh and flavorful. They replace the sharp taste of onion and garlic. Adding them to tadkas makes food delicious and easy to digest.
5. Tomato & Cashew Paste for a Creamy Touch
For thick, creamy gravies, blend tomatoes with cashews or almonds. This mix gives a natural sweetness and richness, making up for the missing onions.
6. Add Tangy Flavors
Tamarind, lemon juice, or dried mango powder (aamchur) can make food tasty with a little tanginess. They work well in dals, chutneys, and dry sabzis.
7. Use Fresh Herbs for Aroma
Sprinkle coriander leaves, curry leaves, or mint on top of your food for a fresh and fragrant touch. These herbs boost taste and make the dish more appealing.
8. Curd & Buttermilk for a Smooth Taste
Instead of onions, use curd or buttermilk to thicken gravies. This is a common trick in Gujarati and Rajasthani dishes. It makes food creamy and slightly tangy.
9. Roasted Besan or Makhana for Texture
If you need a thick texture in gravies, try roasted besan (gram flour) or ground makhana (fox nuts). They make curries smooth and flavorful without onions.
10. Instant Masala for Quick Cooking
Short on time? Use Bharat Masala’s Gravy King Masala, Paneer Tikka Masala, Bamania Dal Masala, or Gujju Kadhi Masala. These blends bring rich flavors, even without onion and garlic.
Final Thoughts
Cooking without onion and garlic is easy when you know the right tricks. With the right spices and ingredients, your food will still be delicious. Try these tips and let Bharat Masala’s special blends make your cooking effortless and flavorful!
Do you have a secret tip for cooking without onion and garlic? Share it in the comments below!
