This is the best selection of Indian curry and daal recipes that are made without onion or garlic.

A collage made of images of curries without onion garlic. - 1

You can make flavourful vegetarian Indian curries without needing onion and garlic in the base. With a huge bounty of spices that can be found in Indian cuisine, these recipes are full of flavour.

They’re suitable if you are following a no onion garlic diet or just because you fancy a lighter dish.

Some of these recipes are also suitable for Hindu fasting such as Navratri, Shravan month or Adhik Maas (an extra month that appears in the Hindu calendar every few years).

Serve these vegetarian curries with Gujarati rotli or whole wheat roti , plain paratha , Gujarati bhakhri or puri .

The dals will pair well with basmati rice or jeera rice .

Curries without onion Garlic

Gatte ki sabji bowl placed on a metal serving tray. - 2 A bowl of aloo tamatar ki sabji placed on a wodden board. - 3 A knob of butter on top of the indian curry served in a bowl. - 4 aloo chana masala served in a cast iron skillet - 5 A bowl of kala chana nu shaak placed in a plate. - 6 Aloo matar served in a big bowl with a serving spoon - 7 a dark kadai filled with baby potatoes covered in a rich red sauce and garnished with a single coriander leaf - 8 A picture Niramish paneer served in a black serving bowl with a serving spoon - 9 A bowl of dudhi chana nu shaak placed on the dinner plate. - 10 zucchini curry in a pan - 11 Gujarati green beans in a serving bowl. - 12 falahari dum aloo ki snaji served in a bowl with a spoon. - 13 Farali potato curry served with plain yogurt on the side. - 14 Delicious Indian Curries Without Onion and Garlic - 15 a black bowl filled with cabbage and potato curry served with a lemon wedge and garnished with coriander leaves - 16 Indian style cabbage curry served in the big bowl with two serving spoons - 17 karela aloo served in a servinf plate with spoons. - 18 bharwa karela in a serving bowl. - 19 Gujarati tuver nu shaak in a black kadai - 20 Cooked stuffed okra gujarati style garnished with freshly chopped coriander. - 21 gujarati bharela ravaiya in a bowl. - 22 Ringan palita served in a white dish on the table. - 23 a black bowl filled with potato chips curry and garnished with coriander and lime - 24 an overhead image of a potato and brussels sprouts curry - 25 aloo shimla mirch ki sukhi sabji in a pan with a wooden serving spoon - 26 Vaal nu shaak bowl placed on the table next to kitchen napkin. - 27 Instant pot aloo gobi sukha without onion garlic served in a bowl with roti on the side - 28

Daal without onion garlic

A bowl of rice placed near Gujarati dal pan. - 29 Instant pot easy Gujarati chana dal served in a bowl with roti on the side plate - 30 A bowl of mag ni dal placed next to a small bowl on a wooden board. - 31 Yellow Indian dal served in a metal serving bowl with a spoon. - 32

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This no bake Mango Cheesecake is a bright summery dessert made with a mango cream cheesecake filling and luscious mango pulp . It’s made without eggs and without gelatine.

Three small cups or jars of no bake mango cheesecake are placed on the table. - 33

This silky mango cheesecake is perfect for warm days when you want something light, creamy, and refreshing. Like my eggless no bake strawberry cheesecake , no oven is needed, though you can also go the baked route with a classic baked eggless cheesecake .

If you want to bake this recipe, follow the steps from my Instant Pot Eggless Cheesecake .

I love to make the absolute most of mango season. Fresh mangoes, both the puree and chopped, work the best in this recipe but you can definitely make it with tinned or frozen mangoes too.

Other desserts you may like to try during the mango season are: mango mousse and vegan mango coconut loaf cake .

Ingredients

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Topping:

Mango pulp – choose the sweetest mangoes possible for this recipe. Indian mango varieties that work well are Alphonso and Kesar but supermarket mangoes are also very good when bought in season. I prefer to make my own fresh but supermarket tinned mango puree works too.

Cheesecake filling:

Cream cheese or mascarpone – either will work. Choose a thick full-fat cream cheese such as Philadelphia.

Double cream – whipped cream makes the filling extra light and airy.

Mango pulp – a little mango pulp is folded into the filling to imbibe extra mango flavour.

Icing sugar – to sweeten and thicken the cheesecake mixture. Regular sugar or caster sugar will release moisture and make the filling runny.

Vanilla extract – optional but vanilla works so well in desserts.

Biscuit base:

Digestive biscuits (use graham crackers if you’re based in the US)

Butter – I use unsalted butter

Delicious Indian Curries Without Onion and Garlic - 34

Recipe Tips & Variations

  • I have previously added finely chopped ginger crystals in the filling.
  • To make this more Indian style, add cardamom powder and/or saffron threads to the filling

Storage

Store mango cheesecakes in the fridge for up to 2 days. Keep the cheesecakes covered with cling film and away from strong smelling foods. Note that the mango puree will oxidise and change colour so it is best served the day it is made.

I do not recommend freezing cheesecakes as the textures will change upon thawing.

Two cups of eggless mango cheesecake on the table next to two dessert spoons. - 35

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Three small cups or jars of no bake mango cheesecake are placed on the table. - 36

Mango Cheesecake

Ingredients

  • 1 cup mango pulp mango puree
  • 165 grams cream cheese
  • 150 millilitres double cream
  • 2 tablespoon icing sugar
  • 8 digestive biscuits or graham crackers
  • 1 tablespoon unsalted butter melted

Instructions

  • Crush digestive biscuits in a food processor until you achieve fine crumbs.
  • Pour in the melted butter and mix well. Divide equally and spoon the biscuit mixture into individual cups or jars. Press down gently with a spoon to level. Set aside.
  • Whisk double cream in a bowl until you achieve soft peaks. Set aside.
  • In a separate bowl, whisk the cream cheese until smooth and lump free. Mix in half a cup of mango pulp.
  • Sieve in icing sugar and whisk gently until smooth.
  • Gently fold the cream into the cheesecake.
  • Spoon the cheesecake filling on top of the biscuit layer.
  • Top each cheesecake with the rest of the mango pulp.
  • Add optional garnishes such as mint leaves, chopped fruit, or whipped cream.
  • Allow to chill for 1 hour before serving.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in January 2010.