Vaishnu Bhaji|Curry without Onion and Garlic
Prep time
Cook time
Total time
A no onion, no garlic , mixed vegetable curry with fragrant spices
Recipe type: Maincourse
  • 3 tomatoes
  • 100 gm Paneer
  • 1 Carrot
  • ¾ cup Phoolpatasha (Makhane or Fox seeds)
  • Handful of shelled peas
  • 1 tsp Cumin seeds
  • 1 inch long piece of Cinnamon
  • 1 green cardamom
  • 2 Cloves
  • 1 Bayleaf
  • 2-3 green chillies
  • ½ inch piece of ginger
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp Kasuri methi
  • ½ tsp garam masala powder
  • ½ tsp kashmiri laal mirch ( or any red chilli powder, adjust the quantity according to the chillies used)
  • Salt as per taste
  • 2 tsp cream or ¼ cup milk (optional)
  • 4-5 cashews soaked in warm water
  • 1 tsp butter
  • 1 tbsp vegetable oil
  • Fresh coriander leaves for garnish
  • Some oil to fry vegetables
  1. Blanch tomatoes and blend to make a puree. (I had to grate the tomatoes due to load shedding crisis, hence the texture of the gravy was not very smooth.)
  2. Heat butter and oil in a pan (or kadhai ) and add bay leaf, followed by cinnamon, cardamom and cloves. Add Cumin seeds and wait till seeds change color. Add pounded ginger (or use ½ tsp of ginger paste), pounded green chilies and then add the grated or pureed tomatoes and lower the flame to minimum.
  3. Cover the pan with a lid and let the tomato cook for a while. Keep a check on water content of the gravy and add some water if needed.
  4. Meanwhile, peel the carrot and cut in cubes. In another pan, heat some oil and fry carrots on low flame till soft. Do not let the carrot turn brown. Remove from pan and set aside. Add some salt to paneer cubes and fry in batches, till light brown. Keep this aside too. Fry fox seeds till the seeds change to a darker shade.
  5. Coming back to the tomato gravy, add turmeric powder, coriander powder, red chilli powder and cook well till the oil leaves the sides of pan. Add around 2-3 cups of water, salt, garam masala powder, kasuri methi and cook further for 2 minutes.
  6. If using fresh peas, blanch till soft. If using frozen peas, just add as it is, in the tomato gravy, along with paneer, carrot, phoolpatasha.
  7. Blend the milk/ cream and soaked cashews to make a smooth paste. Add this paste to curry and simmer the curry for 5 minutes.
  8. Garnish with coriander leaves before serving. Goes well with steamed rice and roti.
Recipe by Sindhi Rasoi |Sindhi Recipes at