Tag: no onion no garlic recipes

Spicy Potato and Wholewheat Wrap (no onion no garlic)

Most of us have been avoiding the consumption of onion and garlic during Navratris and stick to eating home cooked and light meals. I feel that doesn’t need to be restricted to Aloo Tamatar ka Rassa (potato tomato curry) or Sabudana Wada (sago fritters) for every other meal.. this perception has to change! We can easily incorporate so many flavours to make a whole new and exciting meal even as we abstain from some key ingredients ☺️ 

No onion no garlic potato wrap

Some people do not consume whole grains like wheat, they can easily make Buckwheat (kuttu ki Roti) flatbreads for this recipe. I have used a spicy version of potatoes for the filling and some veggies like carrots and cucumber for the salad. The dressing or the sauce is very exciting….read until the end to know more!! 😀

No onion no garlic potato wrap

Lets begin spicing up the festivities!..

Yield: 2-3 wraps

Equipments: measuring cups/ spoons, a pan, a wok, a large mixing bowl.

Ingredients for the the ww wrap:

1 cup wholewheat flour (I used Aashirwad Select)

salt to taste (regular or vrat ka namak)

2 tsp oil

water a needed to knead a dough


Take flour, salt and oil in a large mixing bowl. Add water little by little as you go on kneading a soft dough. Once the dough comes together, cover it with a kitchen towel and set aside for 30 mins.

Then take a Orange sized portion of the dough and make a thick Roti and cook it on the pan until crisp on both sides. Click here to see pictures.  Make 3-4 ww wraps and set them aside in a hot case/ casserole.

Ingredients for the potato filling:

250 gms baby potatoes (boiled) or use regular cubed potatoes

salt to taste (regular or Vrat ka namak)

2 tsp oil

1/2 tsp red chilli pwd

1 tsp ginger paste

1/4 tsp cumin powder

1/4 tsp lemon juice


Heat oil in a wok, add the boiled potatoes. Sauté well until slightly crisp and golden brown on all sides. Season with salt, red chilli pwd. Sauté for another 2 mins. Add ginger paste along with cumin pwd. Mix well, cover and cook for about 5-7 mins. Turn off the flame and set aside to cool the filling. Add the lemon juice once it cools down and mix it well.

Ingredients for Salad:

a few juliennes of carrot and cucumber and beetroot (optional)

Ingredients for the sauce:

1/2 cup chilled hung curd

1/4 tsp roasted cumin pwd

salt to taste (regular or Vrat ka namak)


Mix these ingredients together and set it aside.

Assemble the wrap:

Place a ww wrap, smash some potatoes and place them on the wrap. Top them with some salad and sauce! What more!?? Some chopped coriander too 👌👌

No onion no garlic potato wrap

Exciting…tempting…you crave these!? Go, make some 😋➡️

Also try my Phalhari Kadhai Paneer (click here for recipe) as the filling for these wraps.



Chatpate Saunfia Aloo (no onion no garlic recipe)

I love potatoes! I can have them in any form except sweet 😱😱 Potatoes got to be spicy and delicious….can’t be bland and sad…! That’s what I am sharing today…awesome, spicy and so easy to make too!

Besides, it’s without any onion and garlic too…so perfect for the upcoming Indian festivals like Navratri when most of us eat food sans the onion and garlic element for 10 whole days. I won’t get into giving you the background of the festivals and the why’s and the how’s!

Chatpate Saunfia Aloo No onion no garlic recipes Polkapuffs Aloo Recipe Recipes for Navratri

This recipe can be made in many ways and enjoyed in many more too! My Mom usually makes another kind of Aloo without onion and garlic, this is inspired from her basic recipe..which by the way has way too many fans out there 😍

I have mentioned the spices that I have used, but you can always change them slightly to your preference. These potatoes can be served as starters, along with dal and some steamed rice or you can add them to any curry/ gravy and enjoy it with Phulkas (Indian flatbread).

Yield: serves 2

Equipment: a heavy bottom skillet or pan, a large pot, measuring cups/ spoons.


300 gms baby potatoes (I have used the smallest kind, you can also use regular potatoes and cut them into cubes for this recipe)

salt to taste

3 cups water

1 tbsp refined oil

a pinch of asafoetida (hing)

1 tsp fennel seeds (saunf)

2-3 nos. green cardamom (choti Elaichi)

1 tsp roasted cumin pwd (bhuna jeera pwd)

1/4 tsp turmeric pwd

1/2 tsp red chilly pwd (I used degi mirch)

1/2 tsp crushed anardaana seeds

1/4 tsp chaat masala (optional)

a pinch of Garam masala 

chopped coriander to garnish


Wash the baby potatoes well, do not peel them.

In a large pot, boil water with salt. Add these potatoes in boil until 80 percent cooked. They must not be mushy in texture. Drain the water and let the potatoes cool (skip the boiling bit if using large potatoes cut into cubes).


Now, heat oil in the skillet. Add hing and saunf along with cardamom. Let them crackle. Next, add the dry spicies mentioned above except anardana pwd and chaat masala. Sauté them together for 2 mins. Next, tip in the potatoes and check the seasoning, add more salt if needed. Mix well and cook for about 5-8 mins (I let the skin crisp up a bit). Finally, add the anardaana pwd and/ or chaat masala (I always add a bit, tastes so good!). Turn off the heat and garnish with some chopped coriander leaves. Serve them piping hot!


Also, try my dahi aloo (no onion garlic), phalhari Kadhai paneer (no onion garlic), Phalhari chutney (no onion garlic) or see my collection of Navratri Recipes here.

Happy Cooking folks!



Dahi wale Aloo | How to make Dahi Aloo

I enjoy my potatoes…any version and I am game. Be it spicy or mild..they all taste so good. And as a rule, I always keep some potatoes handy…either boiled and refrigerated or made into a spicy filling for Aloo ke Parathe 😁

So about today’s recipe, Dahi wale Aloo or Dahi Aloo happens to be very popular in North India and is usually made during poojas, festive fasting (vrat) or when we want to serve a light Satvik (no onion-no garlic) meal. One can pair this with Masala Puri or Laccha Paratha or even some plain rice.

Dahi ke aloo recipe How to make Dahi aloo recipe Polkapuffs recipes

It tastes absolutely yum and no one can really guess that it has almost no spices apart of the kitchen basics.

Please note that every family follows different rules for fasting (vrat). I have learnt this recipe from my Mom. If you are making it for a fast, use sendha namak.

You can also try my Phalhari ka Kadhai Paneer (Satvik).

**We consume turmeric powder and jeera (cumin) seeds while we fast. Please refrain from adding these ingredients if you do not use them in your family.

Yield: serves 2

Equipments: a heavy bottom pan, measuring cups/ spoons.


3 nos. peeled and cubed potatoes (you can boiled too)

1 nos slit green chilli

1/2 tsp jeera dana

3/4 tsp red chilli pwd **

1/2 tsp turmeric pwd **

2 tbsp oil/ ghee (we use mustard oil)

3/4 cup yogurt

water as needed

salt to taste (or sendha namak)

chopped coriander leaves to garnish


Heat oil in the pan, then add jeera dana and slit green chilli. Let them splatter for a minute.

Next add the cubed potatoes and season with salt, turmeric & red chilli pwd. Add some water and cover the pan with a lid. Cook for 10-12 mins or until the potatoes are soft (cook for just 5 mins if using boiled potatoes).

In the meanwhile, whisk curd with about 1 cup of water. Add this mixture to the cooked potatoes. Keep the flame at the lowest at this point and keep stirring continuously until the yogurt comes to a boil. Cook for 5-7 mins and turn off the flame. Garnish with chopped coriander and serve it piping hot.

Dahi ke aloo recipe How to make Dahi aloo recipe Polkapuffs recipes

This happens to be one of my favourite potato curries after Rasse wale Aloo. Do try them both if your looking for a quick meal!



Rassedaar Aloo Tamatar | Indian Potato & Tomato Curry

Considering how much I love Potatoes, I have a very few recipes about them on the blog! Dubkimaar Aloo or Rassedaar Aloo Tamatar is very common in my home…specially for Sunday brunch with some crispy, flaky, layered Parathas😋 NomNom!!

 Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

Rassedaar Aloo Tamatar is very famous all over Uttar Praadesh, Bihar, West Bengal, Odissa, Madhya Pradesh and other neighbouring States, but is made differently everywhere you go. The taste changes from from one city to the next!

I am sharing my version of it which I’ve learnt from my Mom. No one makes Rassedaar Aloo Tamatar like she does, it’s irresistible, finger licking good!
The best part is that these are made without onions, garlic or any ginger even! Just some basic spices and you have yourself a yummy curry in a hurry! 😉
Pair it with some Masala Pooris or even Tehri, and you don’t need anything else!

Let’s see how….

Yield: serves 2

Equipment: a heavy bottom wok, measuring cups/ spoons, a ladle, a lid.

2-3 nos. peeled, washed & cubed potatoes
1 nos. large washed & cubed tomato
2 tbsp mustard oil (you can use refined oil)
1 nos. slit green chilli
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp Garam masala
1/4 tsp amchoor powder (raw mango pwd)
Salt to taste
Water as needed
Coriander leaves to garnish

Heat oil in the wok. Once it’s hot, add the green chilli, cumin seeds & hing. Let these splatter for a minute. Then add the potatoes, turmeric pwd, cumin powder & red chilli powder. Stir well and sauté for 5 mins. Season with salt. Then, add some water and cover with a lids to cook for 10 mins or until the potatoes are done.

Open the lid, add the garam masala & tomatoes, mix well. Cover again to cook the tomatoes until they are mushy and form a curry. Adjust the consistency of the curry (rassa). Add amchoor powder and garnish with coriander leaves. Serve piping hot!

Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

That’s ‘comfort’ in a bowl.



Phalhari Kadhai Paneer / Vrat ki Kadhai Paneer / No Onion No Garlic Recipe / Cottage Cheese

The best part about Navratri is that I know I will finish cooking very quickly! That’s because we don’t eat onion and garlic during these 9 days…as most Indians, I too have ‘Mata ji ki Pooja’ and ‘Ghatt’ at my place. 😇😇 🙏🌹

I love and eagerly wait for Navratri to begin each year…as I get to decorate the temple in my house!! Colourful bangles..chunni (scarf) for ‘mataji‘ and all the little ‘diyas‘ (oil lamps) lighting up the entire place looks so pretty!! 🎊

But the fact remains that my hubby has to go to work every morning and I love packing his lunch box! So during Navratri…I pack food that’s without onion-garlic. along with cucumber slices and some fruits to balance the meal.

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So decided to pack Phalhari Kadhai Paneer today for his lunch box along with Rajgira ke Parathe (not in pics). They are very healthy and make a good accompaniment to the Phalhari Kadhai Paneer 😀 I was looking for a good paneer (cottage cheese) recipe and this one is perfect!

This recipe is very quick and required little efforts too! Let’s get going with it..

️Yield: Serves 1 (remember, this was made just for my hubby’s lunch box, pls adjust the ingredients to make a larger batch)

Equipment: a non stick pan/ wok, measuring cups/ spoons, blender.


1 cup cubed paneer

1 cup chopped tomatoes (de seeded)

1 nos green chilly

4-5 cloves (Laung)

1″ pc of cinnamon (dalchini)

2-3 green cardamom (Chotti elaichi)

1 tsp cumin seeds (Jeera)

1 tsp peppercorns (Kali miri)

2 tbsp chopped ginger

1/2 tsp degi mirch (optional)

A pinch of sugar (optional)

1 tbsp ghee

sendha namak to taste (rock salt, and if you are not fasting, use regular salt)


First, blend together 1/2 cup chopped tomatoes with all of the ginger and green chilly using 1 tbsp water. Make a smooth paste. Set it aside.

Dry roast the cloves, peppercorns, cinnamon, cardamom and cumin seeds for 3-4 mins in the wok…careful not to burn them. Let them cool for a few a minutes. Grind them to a powder or little coarsely (if you like coarse spices) and set it aside.

Now, heat the wok and add ghee. Once it’s hot, add the paste you have made and sauté on medium flame for 5 mins or until the raw smell goes away from the paste. You will see some of the ghee separating from the sides too. Now add the sugar, salt and degi mirch (optional) and approximately 3/4 tsp of the spice powder you have kept aside (the remaining spice powder can be stored in an airtight container for about a month and reused in any curry).

Phalhari Kadhai Paneer Glutenfree recipe Navratri vrat recipes Navratri fasting menu Paneer recipes Easy paneer recipe Indian recipes Festive cooking Cottage cheese cooked in Indian style Tomato and cottage cheese Kadhai paneer No onion no garlic recipe

Mix everything well and cook for another 3-4 mins. You can add some water to correct the consistency at this point (I added less than 1/4 cup of water). Next, add the remaining chopped tomatoes and cubed paneer. Stir carefully to avoid breaking the paneer. Now cook for another 6-7 mins. The paneer will absorb all the flavours and the tomatoes too will cook well. If you like, you can sprinkle some more of the spice powder at this stage (I did not as I was worried it will be too spicy)..turn off the flame. You can garnish with some chopped coriander leaves…I didn’t have any today..so I skipped it! 😬 It’s ready!

Phalhari Kadhai Paneer Glutenfree recipe Navratri vrat recipes Navratri fasting menu Paneer recipes Easy paneer recipe Indian recipes Festive cooking Cottage cheese cooked in Indian style Tomato and cottage cheese Kadhai paneer No onion no garlic recipe

Adapted from Pankaj Bhadouria.

Hope you will try it out soon! 😊



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