12 Yummylicious Bengali Veg Recipes without Onion And Garlic (Is That Even Possible?!)

Reading Time: 21 minutes

Yes, we know we’ve been writing articles on “Bengali fish recipes” and how Bengalis have a secret love affair with eggs and so on! And we meant every word. However, there is so much more to a Bengali Cuisine than meets the eye (or mouth!). The 1972 Hrishikesh Mukherjee’s classic comedy movie Bawarchi showcased a typical Bengali big joint family set up.  Rajesh Khanna being the Bawarchi says this dialogue while flaunting his culinary knowledge to the whole family,

“Main kam se kam 3-4 sau kism ki chutney bana sakta hoon. Aaj ek khaiye, saal bhar ke baad uski baari ayegi!”

Believe it or not, Bengali cuisine is so vast, that once you delve deeper, you might start wondering if that dialogue was actually exaggerated at all. Even if we remove all fish, mutton, chicken, and seafood recipes, you can happily survive on Bengali veg recipes without onion and garlic for months. Sounds impossible, right? I understand the popular global impression of Bongs relentlessly devouring meat and fish. But today I’m going to unfold a completely fresh page of a Bong’s foodie diary to you! The Niramish or vegetarian chapter! And when we say “Veg” we exclude onion and garlic from those recipes. So, it all comes down to a play of spices, Phoron, the correct ingredients and intricate techniques. Read on and by the end of the article, you will be surprised with the revelations. That’s a promise!

Not So Dull Dals

Dal or the lentils is an absolute must in every Bengali meal. Every dal item is usually served with some fritters or as we say “bhaja-bhuji”! Aloo bhaja, Potol bhaja, Beguni and Papod bhaja being some of the ultimate favourites. Here are some Bengali dal recipes without onion and garlic:

1. Lebu Pata Diye Musur Dal (Split Masoor Dal with Lime Leaves)

Musur/Masoor Dal is easily the go-to dal for all Bongs. Easiest to prepare with aweet lemony aroma and delectable taste; you can rarely mess up this Musur dal!

Now, this “Lebu-Pata” addition is not a very common recipe you will find. I personally learnt it from my sweet aunt, who casually once mentioned, “gondhoraj Lebur pata diye di, Musur dal ta jaate uthe jay ekebare…” (Ï just add lime leaves, and the Musur dal simply evolves beyond its level).  Adding Gondhoraj Lebu juice to Musur dal is quite common. But never had I ever used the leaves before. So thanks to my Aunt, I pluck leaves from my terrace garden every time I cook Musur dal (since it’s a long way to get the lime fruits yet) and my Niramish Sunday lunch is sorted!

 Ingredients:

• Split Musur/Masoor Dal- 1 cup
• Gondhoraj Lebu (Lime) leaves- 3-4 roughly broken
• Kalo Jeera (Nigella seeds) – 1 tsp
• Whole dried red chillies- 2
• Mustard Oil- 2 tsp
• Turmeric powder- 1tsp
• Salt to taste

Instructions:

1. Wash the Musur dal thoroughly
2. Add a cup of water, 1 tsp of salt and pressure cook the dal for 4 whistles. The dal must be mushy and not grainy. So adjust the whistles accordingly
3. Once the dal has reached the desired consistency, heat a Kadai and add mustard oil
4. Once the oil is hot, add Kalo Jeera, dried red chillies and 2 lime leaves
5. Lower the flame and now add turmeric powder
6. After 30 seconds, add the boiled dal along with the remaining Lime leaves. Add water as this dal is supposed to be runny
7. Cover the pan and let it cook for about 5 minutes on low flame
8. Open the cover and you will find the sweet smell of lime.
9. Turn off heat and serve with steamed rice.

Pro Tip: Make some quick Aloo bhaja (thinly sliced potatoes fries) to relish with the dal as it’s the eternal partner of a Bengali Musur dal!

2. Bhaja Moog Manohara (Roasted Moong Dal with Mix Veggies)

Roasted Moog/Moong dal cooked with mixed vegetables, this recipe can be your winter saviour, as it is for me. When there is a Puja or a homey get-together, bhaja mooger dal always works. Usually, it’s prepared with Shona Moog Dal. Now if you’re wondering how a normal Moog dal is different from a “Shona” moog, it’s the quality of the dal. A shona moog is bright yellow in colour and more polished. And why “Manohara” you ask? Because we Bongs love to get creative with names! Now let’s dig in:

Ingredients:

• Shona Moog/Moong Dal- 1.5 cups
• Radish- 1 cut into vertical slices of 3 inches
• Carrots- 1 cut into vertical slices of 3 inches
• Cauliflower- 10-12 big cubes
• Green peas- 1 cup
• Potatoes- 1 large cut into 4 cubes
• Green beans-  10-12 cut into 3 inches long pieces
• Tomatoes- 1 cubed
• Ginger grated- 1 tbsp
• Slit green chillies- 3
• Bay leaves- 2
• Cloves- 3
• Whole cumin- 1 tsp
• Cumin powder- 1 tsp
• Turmeric powder- 1.5 tsp
• Sugar- 1 tsp
• Vegetable oil- 3 tbsp
• Ghee- 2 tsp
• Chopped coriander- a fistful
• Salt to taste

Instructions:

1. Dry roast the Moog dal in a pan until it take s a golden brown colour
2. Then wash the dal in running cold water properly. Keep it aside soaked in a cup of water while you cut all the veggies
3. Pressure-cook the dal with salt for about 4 whole whistles. Since it’s roasted it will take a little more time to cook than usual. But don’t overcook it, as it will be cooked again in a kadai later with the veggies
4. Heat oil in a large Kadai and fry the potatoes and cauliflowers until they are slightly brown. Once brown, remove them from heat
5. Add bay leaves, cloves, whole cumin in the oil for tempering
6. Now add green chillies, tomato and ginger and cook in low flame for about 3-4 minutes. Cook until the tomatoes are soft.
7. Now add turmeric powder, cumin powder, salt and sugar with half a cup of water. Cook until the raw smell of spices is gone
8. Now add the moog dal and all the veggies in the Kadai. You can add salt at this stage too, according to a visual approximation of all the ingredients
9. Mix all the ingredients well and then add water so that all the vegetables are immersed
10. Cover the wok and let it cook for 15 minutes on high flame
11. Keep checking in between whether the dal and all veggies are cooked properly
12. Once cooked you can reduce the water as to bring it to a mish-mash consistency
13. Garnish with chopped coriander
14. Add ghee for the perfect aroma and serve with rice on a winter afternoon

Pro Tip: If you want to save time, you can skip the roasting part and cook the whole thing in a pressure cooker together. Instead of bhaja Moog it would be a Kancha Moog dal Manohara…which by the way isn’t half bad either!

3. Aam Dal (Moong Dal With Raw Mangoes)

While Bhaja Moog Manohara is the fancy version, Aam Dal is more of a comfort dal, especially during scorching summers. The slight tang of raw mangoes blends beautifully with Moong dal to give a palate-pleasing tummy tummy-comforting dish. The ingredients are simple and easily available, prep is convenient- you cannot go wrong with this Bengali veg recipe which is apt for not only summers but all year round. Here we go:

Ingredients:

• Moong Dal- 1.5 cups
• Raw mango- 1 small size sliced vertically, remove the seed
• Bay leaves- 2
• Cumin seeds- 1 tsp
• Grated ginger- 1 tbsp
• Slit green chillies- 2
• Whole Red Chillies – 2 (Optional)
• Cumin powder- 1 tsp
• Turmeric powder- 1.5 tsp
• Vegetable oil- 2 tbsp
• Sugar- 1.5 tsp
• Salt to taste

Instructions:

1. Wash the dal thoroughly and soak it for half an hour
2. Soak the sliced mangoes and strain the water
3. Pressure cook the washed dal with salt, grated ginger, raw mangoes and green chillies until it’s soft and mushy. Alternatively, you may add the raw mangoes later along with the spices in kadai.
4. Heat oil in a kadai (wok)
5. Add cumin seeds, red chillies and bay leaves and let them sputter. Now turn the heat to a very low flame. Make sure the heat is at its minimum; switch off the gas if necessary
6. Now add turmeric powder and cumin powder with a few drops of water
7. Once the raw smell of spices is gone, add the cooked dal with some water as per the required consistency
8. Add sugar and cover the kadai
9. Let the dal cook for five minutes and absorb all the spices
10. Turn off the heat and serve hot with steamed rice

Pro Tip: You may replace cumin seeds with “Panch Foron” (Bengali five spices mix) or mustard seeds for a different flavour each time. All of them work!

4. Narkel Diye Chholar Dal (Split Chickpeas Lentils with Fried Coconut Bits)

If you ever go to a Bengali wedding or a birthday party and ask what’s in the veg menu, one out of three cases you will find a “Narkel diye Chholar/Chanar dal” recipe. Here’s one of the most popular Bengali veg recipes without onion and garlic:

Ingredients:

• Chholar dal- 3 cups
• Coconut cubes 12-15 cut in 1x1cm size
• One small tomato cubed
• Ginger paste- 2 tsp
• Whole cumin- 1tsp
• Bay leaves- 2
• Small cardamom- 2
• Cinnamon stick- 1 inch
• Whole dried red chillies- 2
• Cumin powder- 1tsp
• Turmeric powder- 1 tsp
• Sugar- 1tbsp
• Ghee- 3 tbsp
• Salt to taste

Instructions:

1. Wash the dal and keep it aside soaked in water
2. Pressure-cook the dal with salt for 3 whistles. The dal should be soft but not mashed
3. Fry the coconut pieces until golden and strain out of ghee in a bowl
4. Heat 2tbsp of ghee in a kadai and temper with cumin, cardamom, cinnamon, bay leaves and red chillies
5. Lower the flame and add ginger paste and tomatoes
6. Cook it until the raw smell of tomatoes are gone
7. Add turmeric powder and cumin powder and cook for 2-3 minutes. Sprinkle some water to avoid sticking
8. Add the dal into the kadai along with salt and sugar
9. Cover with lid and let it cook for another 5 minutes
10. Add the coconut pieces and let it boil for 2 minutes
11. Pour in a bowl and add ghee
12. Serve with steamed rice or Luchi (Poori)

Pro Tip: You can substitute coconut with raisins and cashew nuts. Fry them in ghee for a few seconds for aroma and add in the end.

The Humble Entrées

Don’t be fooled by the adjective. Some of these Bengali veg recipes without onion and garlic are far from humble! Every Bong meal (usually) consists of at least three items and entrée dishes are quite perplexing to prepare sometimes! Want to find out about some Bengali veg entrée dishes? Here we go:

5. Pui Shaaker Ghonto (Malabar Spinach Mish-mash)

How about we start with some greens? Pui Shaak is quite a loved leafy dish almost every Bengali kitchen has seen! Super rich in vitamins and iron, Pui Shaak is slightly slithery in texture when cooked and has a unique subtle aroma. Ghonto (also known as Labra), which basically means a mishmash of vegetables goes best with Pui Shaak and sometimes spinach dishes too. Especially if you’re looking for some nostalgic Sunday lunch recipes. So let’s start cooking, shall we?

Ingredients:

• Malabar Spinach leaves & stems- 500gms
• Potatoes- 2 large
• Pumpkin- 100 gms
• Eggplants- 3-4
• Green beans- 6-7 cut in half
• Grated ginger- 1 tbsp
• Tomato- 1 large diced
• Green Chillies- 3-4
• Bori (Urad dal dumplings)- 6-7
• Panch Foron (Bengali five spice mix)- 2 tsp
• Bay leaves- 2
• Cumin powder- 2 tsp
• Turmeric powder- 2 tsp
• Sugar- 2 tsp
• Bhaja Moshla*- 2 tsp
• Mustard oil- 3 tbsp
• Salt to taste

Instructions:

1. Cut all vegetables into large cubes
2. Cut the Pui Shaak stems into 2 inches long and let the leaves stay as they are
3. Heat oil in a large kadai and fry the boris. Set them aside
4. Add Panch Foron, bay leaves and green chillies and allow them to sputter
5. Now add the tomatoes and ginger. Cook them for a while on low heat until the tomatoes are soft and mushy
6. Add cumin powder and a few drops of water. Stir for a while until the raw smell goes away
7. Now add all the veggies except Pui Shaak with salt and turmeric powder. Stir them well on high flame. Keep sprinkling water to avoid burning
8. Add half a cup of more water and cover cook the veggies for 10-15 minutes
9. Once the vegetables are almost cooked, add the Pui Shaak. The leaves will release water so don’t add any more water. Stir well and cover cook for another 10 minutes
10. Check if the veggies are mushy enough. Add some water if needed. The dish is supposed to be slightly wet
11. Finally, add the Boris and Bhaja Moshla, turn off the heat and cover
12. Enjoy with steamed rice

Pro Tip: Soak the fried Boris in a bowl of water. This way they wouldn’t soak the water from the dish and make it drier than it needs to be.

*Bhaja Moshla: Dry roast 2 tsp of cumin and 2 Dry red chillies and make a smooth powder. You can use the Bhaja Moshla powder on Raitas or other vegetable recipes too.

6. Chal Kumror Bora (Stuffed Ash Gourd Cutlets)

Chal kumro or Ash gourd or white gourd itself is a light and stomach-friendly vegetable. But when you add the word “Bora” (stuffed cutlets) in it, forget healthy. Forget light! It’s all about the taste buds now! Let’s check out the recipe.

Ingredients:

FOR CHAL KUMRO

Kochi (seedless) Chal kumro, peeled and sliced into 15 semi-circles of 2cms thickness. Slit them vertically from the round side enough to insert the stuffing. But make sure not cut to cut them completely.

FOR THE FILLING

• Mustard seeds- 3 tbsp soaked for 2 hours
• Grated coconut- 4 tbsp
• Green chillies- 4
• Sugar- 1tbsp
• Kalo jeera (Nigella seeds)- 1/4tsp
• Mustard oil- 1 tbsp
• Salt to taste
• Water- 1 cup

FOR THE BATTER

• Maida/plain flour- 5 tbsp
• Sooji- 2.5 tbsp
• Poppy seeds- ½ tsp
• Turmeric powder- ½ tsp
• Red chilli powder- 1/4tsp
• Sugar- 2.5 tsp
• Mustard oil- 1tsp
• Water- 1 cup
• Oil for frying

Instructions:

1. Parboil the Chal kumro slices in salt water ensuring they’re still firm. Once done place them on a strainer to dry
2. Make a smooth paste of mustard seeds, coconut, green chillies with salt and sugar
3. Heat mustard oil in a Kadai and temper with kalo jeera.
4. Add the mustard coconut paste and cook on low flame for a few minutes. Keep stirring and scraping from the kadai sides. Cook until the water evaporates.
5. Take out the paste and lay it on a plate to cool.
6. Once cooled down, start stuffing the Chal kumro slices with the paste carefully using a spoon. Stuff them generously.
7. Dip the stuffed slices in previously prepared batter and deep fry in oil.
8. Serve as a side dish or an entrée with steamed rice.

Watch this video for a detailed method:

7. Kakruler Pur (Stuffed Teasle Gourd Cutlets)

Kakrul or Bhat Korola (Teasle Gourd) is like nature’s gift to all those who want to enjoy the taste of Karela without the bitterness. Mind you, it’s an exotic vegetable and found only during the summers. So go buy some large sized Kakruls from the market and try this genius food invention from Bengal:

Ingredients:

• 4 large size Kakrul parboiled and halved
• Black mustard seeds- 2 tbsp (soak for at least 2 hours)
• Posto (poppy seeds- 4 tsp (soak for at least 2 hours)
• Green chillies- 2
• Besan (chickpea flour)- 4 tbsp
• Rice flour- 3tbsp
• Turmeric powder- 1 tsp
• Mustard oil- 1 tbsp
• Oil for deep frying
• Salt to taste

Instructions:

1. Scrape the flesh out of the boiled Kakrul and put it in a bowl
2. Make a smooth paste of mustard-poppy and green chillies using little water. Make sure the paste is thick and not runny
3. Mix the paste with the Kakrul flesh
4. Heat mustard oil in a Kadai and fry the mustard-poppy-kakrul flesh together for 3-4 minutes. Add turmeric powder and salt
5. Keep the stuffing on a plate to cool down
6. Fill up the Kakrul halves with the stuffing and put it in a fridge to set (see image below)
7. Make a batter of Besan and rice flour with salt and pinch of turmeric powder
8. Coat the stuffed Kakrul halves with the flour batter and deep fry in a Kadai
9. Serve it with steamed rice, or simply enjoy the bites as cutlets

Pro Tip: Add one or two raisins inside every Kakrul piece along with the stuffing for a sweet surprise at each bite!

8. Narkel Posto Lau (Bottle Gourd With Poppy Seed Paste & Grated Coconut)

You will NOT find this exact recipe anywhere on the internet! I happened to have the opportunity to relish this beautiful dish at my Mashi’s house for the first time. Of course, the Lau and Narkel both were fresh from their own garden! Fell in love with this dish instantly and have been preparing it ever since whenever I feel like adding a dash of coconuty nostalgia to a modest Lau!

Ingredients:

• Kochi Lau (seedless Bottle gourd)- 1 kg peeled and julienned
• Poppy seeds- 4 tbsp (I like to be generous with the Posto quantity)
• Grated coconut- ½ cup
• Green chillies- 3-4
• Grated ginger- 2tsp
• Kalo Jeera (Nigella seeds)- 1 tsp
• Roasted cumin powder- 1 tsp
• Mustard oil- 1 tbsp
• Sugar- 1tsp (optional)
• Salt to taste

Instructions:

1. Soak the poppy seeds for over 2 hours in lukewarm water with salt. Then make a smooth paste adding 2 green chillies
2. Heat oil in a Kadai and temper with Kalo Jeera and two green chillies
3. Add the ginger, cumin powder and mix it for a few minutes on low flame
4. Now add the Lau, salt and sugar and cook without adding any water for 10 minutes with the lid on
5. Check if the Lau is cooked and then add the Posto paste and cook for another 5 minutes
6. Finally add the grated coconut and mix it well. Cook for another 3-4 minutes before turning the heat off
7. Sprinkle few drops of mustard oil and relish with steamed rice

Pro tip: You can add a few fried Boris (split urad dal dumplings) to the Narkel Posto Lau in the end for an extra aromatic crunch!

9. Kumror Chokka (Pumpkin Dish With Brown Chickpea)

I wasn’t joking when I said Bengalis love to play with words and get creative especially over food names! Now this could easily be called a “Kumror torkari” (Pumpkin Sabzi). But NO! The word “Chokka” itself makes you curious, doesn’t it? And trust me, rightfully so! Let’s check out the recipe:

Ingredients:

• Kumro (Ripe pumpkin)- 1/2kg peeled and diced in cubes
• Potatoes- 1 large peeled and diced in cubes
• Kalo Chana (Brown Chickpea)- ½ cup soaked overnight
• Ginger – 1 inch finely chopped
• Green chillies- 2 slit vertically
• Dried red chillies- 2
• Tomato- 1 diced
• Mustard oil- 2 tbsp
• Roasted Panch phoron masala-2  tsp (cumin seeds, nigella seeds, fenugreek seeds, fennel seeds and Radhuni or wild celery seeds)
• Hing (asafoetida)- ¼ tsp
•  Black mustard seeds- ½ tsp
• Nigella seeds- ½ tsp
• Bay leaf- 1
• Turmeric powder- ½ tsp
• Salt to taste

Instructions:

1. Pressure cook the soaked Kala chana for 3 whistles until they’re soft
2. Heat oil in a Kadai and fry the potatoes with a little salt until golden brown
3. Keep the potatoes aside in a separate bowl.
4. Now temper the oil with bay leaf, mustard seeds, Kalo jeera, Hing and dried red chillies.
5. After a few minutes of stirring add the ginger and tomatoes. Mix well all the ingredients with salt and turmeric powder
6. Add the pumpkin, Kala chana and the potatoes with half cup of water and cook with the lid on for about 5 minutes
7. Check if the veggies are cooked properly. Sprinkle the Panch Phoron powder and mix well
8. Cook the whole thing for another 5 minutes to marry all flavours with the Chokka
9. Serve with Luchi or Paratha

Pro tip: You can garnish the Chokka with chopped coriander too.

The Grand Section

After all the dals, entrees and Bhaja-Bhuji, you still need to save space for the main courses. Since a normal Bengali meal comprises of at least three courses, you need to carefully strategise your entire meal so as not to miss any dish! So here are the regal ones; the main Bengali veg recipes without onion and garlic!

10. Dhokar Dalna (Spicy Lentil Cake Curry)

More popular amongst e paar Bangla or the “Ghoti” crowds, preparing the perfect Dhokar dalna is quite a tedious job. The final result, however, is absolutely worth every drop of sweat! Dig into one of the most scrumptious Bengali veg recipes without onion and garlic:

Ingredients:

FOR THE DHOKA

• Chholar dal (Bengal gram)- 150gms soaked overnight
• Matar Dal (Yellow split peas)- 75 gms soaked overnight
• Hing (asafoetida)- 1tsp
• Sugar- 1 tsp
• Bengali Garam masala powder- ½ tsp
• Cumin powder- ½ tsp
• Roasted Ajwain powder (carom seeds)- ½ tsp
• Turmeric powder- 1 tsp
• Kashmiri red chilli powder- 1/2 tsp
• Oil for frying
• Salt to taste

FOR THE DALNA (CURRY)

• 12 Fried dhoka
• Potatoes- 2 large cubed
• Tomatoes- 2 paste
• Ginger paste- 1 tbsp
• Hing- ½ tsp
• Cumin seeds- 1 tsp
• Dried red chillies- 2
• Bay leaf- 1
• Cumin powder- 1 tsp
• Bengali garam masala- 1 tsp
• Turmeric powder- ½ tsp
• Kashmiri red chilli powder- 1/2 tsp
• Sugar- 1 tsp
• Ghee- 1 tbsp

Instructions:

1. Make a medium smooth paste of the lentils
2. Add salt, turmeric, cumin powder, Kashmiri red chilli powder, Ajwain powder, Hing and sugar to the paste and mix well
3. Sprinkle a few drops of oil in a non-stick pan and cook the paste on a medium flame for about 5 minutes until it’s dry
4. Grease a plate with oil lay the paste over it with about 2 cms thickness and set it for 5 minutes
5. Using a knife cut the Dhoka paste into diamond shapes
6. Heat oil in a deep kadai and fry batches of Dhoka pieces until golden brown. Keep them aside in a bowl
7. Fry the potatoes until golden brown in the same oil and keep them aside
8. Take some oil out of the Kadai and leave just 2tbsp for cooking the curry
9. Add bay leaf, Hing, cumin seeds, dried red chillies in hot oil
10. Lower the flame, add tomato, ginger paste and a little salt and cook until the raw smell of tomato is gone
11. Add cumin powder, turmeric powder, Kashmiri red chilli powder, sugar and salt and cook well with a little water to avoid sticking
12. Add the potatoes and half a cup of hot water and cook until the potatoes are soft
13. Now carefully add the Dhoka pieces and cook for 5 more minutes covering the lid
14. Add or reduce water as per your preference for the curry
15. Finally add Garam masala powder, and ghee and serve with steamed rice

Pro tip: While cooking the Dalna, crush a piece of Dhoka and potato to make the curry thicker.

11. Doi Potol (Pointed Gourd with Yoghurt Sauce)

Potol, or pointed gourd is considered as a lame veggie by some snooty Bengalis! Some of them even use the word “Potol” as an alternate swear word for stupid! Well, to heck with them! The richness of yoghurt and the flavour of pointed gourd together with the spices- this recipe has the capability to turn your sultry summer lunches into a festive celebration, I believe. Check it out:

Ingredients:

FOR THE DOI SAUCE

• Fresh yoghurt- ½ cup
• Sugar- 1 tsp
• Besan (chickpea flour)- ½ tbsp
• Black peppercorns- 5-6

FOR THE CURRY

• Potol (pointed gourd)- ½ kg partially peeled
• Ginger paste- ½ tbsp
• Green chillies- 3-4
• Bay leaves- 2
• Cloves- 3
• Cinnamon sticks- 2 inch
• Small cardamom- 3
• Turmeric powder- 1 tsp
• Red chilli powder- 1 tsp
• Cumin powder- 1 tsp
• Coriander powder- 1 tsp
• Garam masala powder- ½ tsp
• Oil for cooking

Instructions:

1. Blend the yoghurt with sugar, Besan, peppercorns and a pinch of salt in a blender for a lump-free smooth texture
2. Slit the pointed gourds vertically for the spices to get soaked in it
3. Heat oil in a Kadai and fry the Potol until golden in colour
4. Temper the oil with bay leaves, cardamom, cloves, cinnamon and green chillies
5. Lower the flame and add ginger paste, turmeric powder, cumin powder, coriander powder, and red chilli powder and mix well. Add a little water to avoid sticking
6. Now add the Potol and give it a proper stir for about a minute
7. Lower the flame, add the Doi and mix well
8. Add ½ cup of water and cover the lid. Let it cook for about 5 minutes
9. Once cooked add Garam masala powder and a slit green chilli. Serve it with steamed rice

Pro tip: If you want to relish the dish with Roti or Paratha, keep the curry thicker.

12. Chhanar Dalna (Homemade Fried Cottage Cheese Balls Curry)

Chhana is homemade cottage cheese and Dalna is curry. Naturally, this Niramish recipe is never out of style! I learnt this one from my mother and is an absolute favourite in my family. This is somewhat similar to Malai Kofta, but no onion no garlic! Instead some magical spice combinations!

Ingredients:

FOR THE CHHANA

• Freshly made cottage cheese – 200 gms
• Boiled Potatoes- 1
• Rice flour- 1 tbsp
• Besan- 1 tbsp
• Turmeric powder- 1/2 tsp
• Ginger paste- 1 tsp
• Cumin powder- ½ tsp
• Green chillies- 1 finely chopped
• Salt to taste

FOR THE DALNA

• Potatoes- 1 cubed
• Ginger paste- 1 tbsp
• Tomatoes-  1 large paste
• Green chillies- 3 slit
• Turmeric powder- 1 tsp
• Cumin seeds- 1 tsp
• Cumin powder- 1 tsp
• Coriander powder- 1 tsp
• Kashmiri red chilli powder- 1tsp
• Cinnamon stick- 2 inch
• Small cardamom- 3
• Cloves- 3
• Bay leaves- 2
• Bhaja Moshla- 2 tsp (roasted cumin seeds and dried red chilli powder)
• Chopped coriander leaves for garnishing
• Salt to taste
• Mustard oil for cooking

Instructions:

1. Mix the Chhana and boiled potatoes along with all the ingredients and keep mashing them with your palm until smooth
2. Make small flat patties using your hand and stuff  a raisin or two inside each patty
3. Deep fry the patties in batches on medium flame until golden and set aside
4. Fry the potato cubes until golden brown and set aside
5. Remove oil from the Kadai and leave just about 2 tbsp. Heat the same oil and temper with cumin seeds, bay leaves, cardamom, cloves, cinnamon, green chillies
6. Lower the flame and add ginger paste and tomato paste. Cook for two minutes
7. Add turmeric powder, salt, cumin powder, coriander powder, Kashmiri red chilli powder and mix well with a little water
8. Cook the spices until the oil separates. Add the potatoes and half a cup of water
9. Cover the lid and let it cook for 5 minutes
10. Once the potatoes are soft, add a little more water as per your preference for the consistency
11. Now carefully add the Chhana patties and let it boil for 3-4 minutes
12. Add the Bhaja Moshla powder before turning off the heat
13. Garnish with coriander leaves and serve with steamed rice or Rotis

Pro tip: Use milk instead of water in the curry. That will give you a richer and better texture.

We hope some of these Bengali veg recipes without onion and garlic will encourage you to try them yourselves. Well as for me, I get hungry every time I write about food…and this time it’s no different! So, go ahead and try some of the Niramish recipes and do let us know how it went! Meanwhile, let me look at what’s in the fridge!

Bon Appétit!