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    Home » Recipes » NO ONION NO GARLIC

    Aloo bhaji recipe | No onion no garlic

    December 20, 2013 by Raks Anand 38 Comments / Jump to Recipe

    Aloo bhaji, a no onion no garlic recipe yet packed with unique flavors. The tempering with methi seeds makes this so flavorful.

    aloo bhaji
    No onion no garlic aloo bhaji

    I always love the subjis they make in North India for roti. Its wholesome, easy and healthy too (without more oil).

    And I wish I know more subjis that goes well with phulkas. I have to try more and post it here too in future.

    It's easy and gives me break from our usual south Indian cooking. This Aloo bhaji recipe (without onion) has been shared by my friend Sangeeta long time back, which I tried and clicked 3 weeks back.

    It’s a no onion no garlic recipe too and apart from poori, we tried it for peas pulao also and it was perfect.

    I am sure it will go well with mild rice varieties. Once in Kailash Parbhat, I had Sindhi curry and loved it. It was so unique in taste for me.

    And after that one, this aloo bhaji is my favorite. It tasted a teeny weeny bit like that. Mainly coz of the methi seeds and the tanginess.

    So do try this for rice or puri once for a change and you would love it. And its perfect vrat recipe too as its has no onion or garlic in it.

    aloo bhaji
    aloo bhaji

    Instructions

    1. Peel and chop the potatoes into tiny cubes. Slit green chillies.
    2. In a pressure cooker, heat oil and temper with the items given under the ‘To temper’ table, followed by chilli. 
    3. Add potatoes, salt and turmeric. Fry well in low flame.
    tempering

    4. Puree the tomatoes(grind it smoothly) in mixie.

    puree

    3. Add puree to the potatoes. Add red chilli powder, coriander powder and fry until oil separates.

    spice powders

    4. Add ¾ cup water and add the garam masala powder, mix and pressure cook for 2 whistles.

    5. Then reduce the flame to lowest and keep for 5 minutes.Then once pressure is released, add coriander leaves and adjust water consistency if its too thick and bring to boil if adding water.

    after pressure cook

    Notes

    • Do not add more water than required, the gravy should be thick.
    • Be careful while tempering, take care not to burn methi or jeera.

    Goes well with rice varieties like mild pulaos, but my friend makes only for puri.

    aloo bhaji recipe
    aloo bhaji

    Related posts

    • Pav bhaji recipe
    • Paneer pav bhaji
    • Tawa pulao

    Recipe card

    aloo bhaji
    Print Pin
    5 from 1 vote

    Aloo bhaji recipe

    Aloo bhaji, a no onion no garlic recipe yet packed with unique flavors. The tempering with methi seeds makes this so flavorful.
    Course Side Dish
    Cuisine Sindhi
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 3 people
    Cup measurements

    Ingredients

    • 3 Potato
    • 3 Tomato
    • 1 teaspoon Red chilli powder
    • 1.5 teaspoon Coriander powder
    • ⅛ teaspoon Turmeric powder
    • ½ teaspoon Garam masala powder
    • 2 Green chilli
    • Salt
    • 2 tablespoon Coriander leaves chopped

    To temper

    • 2 tablespoon Oil
    • ½ teaspoon Mustard
    • ½ teaspoon Methi seeds/ fenugreek seeds
    • 1 teaspoon Jeera
    • 1 sprig Curry leaves
    Prevent your screen from going dark

    Instructions

    • Peel and chop the potatoes into tiny cubes. Slit green chillies.
    • In a pressure cooker, heat oil and temper with the items given under the ‘To temper’ table, followed by chilli. 
    • After that, add potatoes, salt and turmeric. Fry well in low flame.
    • Puree the tomatoes (grind it smoothly) in mixie.
    • Add puree to the potatoes. After that, add red chilli powder, coriander powder and fry until oil separates.
    • Then add ¾ cup water and add the garam masala powder, mix and pressure cook for 2 whistles.
    • After that, reduce the flame to lowest and keep for 5 minutes.
    • Then once pressure is released, add coriander leaves and adjust water consistency if its too thick and bring to boil if adding water.

    Notes

    • Do not add more water than required, the gravy should be thick.
    • Be careful while tempering, take care not to burn methi or jeera.
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    Reader Interactions

    Comments

    1. Deepa Narayanan

      December 20, 2013 at 11:42 am

      nice recipe..

      Reply
    2. ReshmaArun Reshma.T.R

      December 20, 2013 at 11:57 am

      gud one.A different idea...will surely try

      Reply
    3. AparnaRajeshkumar

      December 20, 2013 at 12:47 pm

      very different one..... Nice click...

      Reply
    4. DEESHA

      December 20, 2013 at 1:57 pm

      Lovely recipe raks. I make a slightly different version but I will try this soon

      Reply
    5. Veena Theagarajan

      December 20, 2013 at 2:41 pm

      lovely recipe.. My mum uses fenugreek for seasoning also. true that it gives diff flavour to the curry.. This looks yummy

      Reply
    6. daniel kutty

      December 20, 2013 at 3:01 pm

      So Nice Recipe

      Reply
    7. daniel kutty

      December 20, 2013 at 3:02 pm

      So Nice Recipe

      Reply
    8. Asura Khanam Lisa

      December 20, 2013 at 4:55 pm

      really good one.thanks

      Reply
    9. kohila.t.a

      December 20, 2013 at 6:13 pm

      Hi. I am kohila.
      Your blog is supet

      Reply
    10. poornima rajendran

      December 21, 2013 at 4:02 am

      Do try tis......i became great fan of ur blog

      Reply
    11. poornima rajendran

      December 21, 2013 at 4:11 am

      Each & every recipes are easy & simple to make.i started cooking by seeing ur blog only raks.thanks a lot.....

      Reply
    12. sandhya sekar

      December 21, 2013 at 3:59 pm

      hey can v add mango powder instead of tomato?????????????

      Reply
    13. Hygeena Shameer

      December 22, 2013 at 7:49 pm

      Nice recipe.....

      Reply
    14. sasi

      December 23, 2013 at 10:25 am

      Tried this recipe for this Sunday's breafast........was a hitttttt!!!

      Reply
    15. Anandhi

      January 10, 2014 at 11:26 am

      Tried this and loved it 🙂 Thanks Raks Kitchen

      Reply
    16. Suresh

      January 10, 2014 at 11:27 am

      Interesting one. Going to try this for pongal

      Reply
    17. Sue Govender

      January 18, 2014 at 2:32 pm

      Hi can I plse have a recipe for poori, Iv tasted poori in India, Im frm South Africa.

      Reply
    18. Raks anand

      January 18, 2014 at 2:36 pm

      http://www.rakskitchen.net/2012/06/puri-recipe-poori-recipe-breakfast.html

      Reply
    19. faizal

      February 07, 2014 at 12:20 am

      nice. tested and verified!

      Reply
    20. shibin ps

      March 26, 2014 at 3:55 am

      we added onion also to temper.......... makes awesome taste

      Reply
    21. Nivi J

      March 27, 2014 at 6:01 am

      i tried this recipe last night for roti .. it was yummy !! Thanks for sharing.

      Reply
    22. Anonymous

      April 07, 2014 at 4:29 am

      I tried this recipe today for poori, it was very yummy

      Reply
    23. Padma

      April 16, 2014 at 12:32 am

      When to add green chillies? While tempering? Trying this today. Didn't heard of this. It's so simple hope it comes well..

      Reply
    24. Padma

      April 16, 2014 at 12:33 am

      Is green chilly need to be added while tempering?

      Reply
    25. Raks anand

      April 16, 2014 at 12:36 am

      Yes, sorry forgot to mention, edited to add.

      Reply
    26. teratoma

      May 23, 2014 at 5:08 am

      I made this recipe today following each step exactly- it turned out to be delicious!!

      Reply
    27. Pratik Paul

      May 29, 2014 at 4:28 am

      Nice recipe. Goes well on "veg" days. Will cook it for lunch surely

      Reply
    28. Sneha

      July 07, 2014 at 8:11 am

      Thank u dear

      Reply
    29. Shaik Shahul Hameed

      July 24, 2014 at 12:23 am

      I tried this curry today to make my wife happy and it was really exellent thank you raks.

      Reply
    30. daisy180709

      August 17, 2014 at 4:37 pm

      Which mustard seeds for the recipe? White or brown?

      Reply
    31. daisy180709

      August 18, 2014 at 11:39 am

      Made this yesterday, it was fantastic and had the rest the day after. I did add a spoon of tomato paste to the recipe though. Cant wait to try others on the site

      Reply
    32. Saranya

      July 21, 2015 at 4:32 am

      Hello Raks - I am an avid follower of your blogs. It has been 3 years of married life, and you have been my saviour on more than one days 🙂
      Yesterday, I tried this at home, and it was a bumper hit with everyone asking for more.
      I just need to follow every step in your recipe, and lo! the dish comes out beautifully as in your pictures. Thank you so much, Raks.
      I have already mentioned this in your Mysore Bonda page, but once again - 'Raji' is my mom's name and yours as well - since she lives in another state from where I live, I consider your blog to be just from her whenever I need her :):)
      Thanks Raks!

      Reply
    33. Raks anand

      July 21, 2015 at 4:35 am

      Thank you so much 🙂

      Reply
    34. Lativo Purnama

      October 31, 2015 at 11:06 am

      hello Raks greetings from Indonesia..i like your food

      Reply
    35. Srividya

      December 30, 2015 at 1:49 am

      Hi,can this be used as stuffing for masala dosa ?

      Reply
    36. Raks anand

      December 30, 2015 at 2:15 am

      You can try.

      Reply
    37. DR.S.SEETHALAKSHMI

      August 03, 2016 at 6:46 am

      Super nice n simple recipe

      Reply
    38. Lalit Patil

      March 31, 2017 at 6:58 am

      Very nice sabji. Really liked it with poori

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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