Introduction

I still remember how overwhelmed I felt when the Jain Thali I shared earlier got such a massive response. So many people commented, “Sir, show us more Jain Thalis!” That gave me the push to create something special—something you can proudly serve at your next party without using any onion or garlic. I thought, why not help you set up a beautiful Jain Party Thali right at home? And here we are!

This recipe is truly close to my heart. It’s not just about taste, but also about showing that sattvik food can be vibrant and party-worthy too. I put together everything you'd need—from starters to dessert—all 100% Jain. Trust me, your guests will keep asking, “Where did you order this from?” Just tell them it’s Ajay Chopra’s recipe!

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Ingredients of No Onion No Garlic Veg Party Thali Recipe

Portion servings: 5–6 pax
Preparation time: 15 mins
Cooking time: 2 hrs 30 mins

 

Shahi Matar Paneer

For Potli:

• Black cardamom – 2 pcs
• Green cardamom – 5–6 pcs
• Cinnamon – 1 inch
• Mace – 1 pc
• Cloves – 5–6 pcs
• Black pepper – 9–10 pcs
• Bayleaf – 2 pcs

For Base Gravy:

• Tomatoes – 4–5 pcs
• Dry red chillies – 4 pcs
• Coriander stems – 5–6 pcs
• Green chillies – 2 pcs
• Cashew – 2 tbsp
• Water – as required
• Turmeric powder – ½ tsp
• Oil – 1 tbsp
• Masala potli – prepared above

For Finishing Sabji:

• Oil – 1 tbsp
• Boiled Kashmiri chilli paste – 1 tbsp
• Coriander powder – 1 tsp
• Kasoori methi – 1 tbsp
• Pureed base gravy – from above
• Khoya – 2 tbsp
• Salt – 1 tsp
• Butter – 1 tbsp
• Green peas (matar) – ½ cup
• Paneer cubes – 200 gms
• Garam masala – ¼ tsp
• Chopped coriander – 1 tbsp

 

Shadi Wala Pulao

• Ghee – 2 tbsp
• Bayleaf – 2 pcs
• Cinnamon – 1 inch
• Black cardamom – 3 pcs
• Green cardamom – 3 pcs
• Shahi jeera – ½ tsp
• Soaked basmati rice – 1½ cup
• Cashew (chopped) – 1 tsp
• Almond (chopped) – 1 tsp
• Water – 3 cups
• Saffron – 10–12 strands

 

Veg Jalfrezi

For Sautéing Veggies:

• Oil – 1 tbsp
• Yellow bell pepper (diced) – ½ cup
• Red bell pepper (diced) – ½ cup
• Green capsicum (diced) – ½ cup

For Base Masala:

• Oil – 1 tbsp
• Jeera – ½ tsp
• Dry red chillies – 2 pcs
• Red chilli powder – ½ tsp
• Coriander powder – 1 tsp
• Turmeric powder – ½ tsp
• Splash of water
• Tomato puree – from 3 tomatoes
• Salt – 1 tsp
• Garam masala – ½ tsp
• Kasoori methi – ½ tsp
• Butter – 1 tbsp
• Blanched vegetables – as desired
• Tossed bell peppers – from above
• Chopped coriander – 1 tbsp

 

Jain Dabeli Croquet

• Oil – 1 tbsp
• Jeera – 1 tsp
• Hing – ½ tsp
• Chopped green chilli – as per taste
• Splash of water
• Red chilli powder – 1 tsp
• Dabeli masala – 1 tbsp
• Amchur powder – 1 tsp
• Black salt – ½ tsp
• Sugar – 1 tsp
• Coriander (chopped) – 1 tsp
• Tamarind chutney – 1 tbsp
• Boiled and peeled raw banana – as required
• Bread slices – as required
• Peanuts – as required
• Refined flour slurry – for coating
• Breadcrumbs – 1 cup
• Oil – for frying
• Tamarind chutney and nylon sev – for serving

 

Anjeer Halwa

• Dried anjeer – 9–10 pcs
• Water – for boiling
• Ghee – 2 tbsp
• Almonds – 1 tbsp
• Cashews – 1 tbsp
• Pistachios – 1 tbsp
• Suji – ½ cup
• Anjeer puree – from boiled anjeer
• Sugar – 2 tbsp
• Fried nuts – from above
• Khoya – 2 tbsp
• Green cardamom powder – ½ tsp

 

Mint Laccha Paratha

• Wheat dough – as required
• Oil – as required
• Salt – a pinch
• Red chilli powder – a pinch
• Mint leaves (chopped) – 1 tbsp
• Wheat flour – for dusting
• Butter – 1 tsp

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Step-by-Step Instructions

 

1. Shahi Matar Paneer

First, in a pressure cooker, add chopped tomatoes, dry red chillies, coriander stems, green chillies, and cashew nuts. Place a small spice potli that contains black cardamoms, green cardamoms, cinnamon, cloves, mace, black pepper, and bay leaves. Pour in water and pressure cook this mixture for 2–3 whistles. Once it cools down, remove the spice potli and blend everything into a smooth puree.

Now, in a separate pan, heat oil and sauté Kashmiri chilli paste briefly. Add coriander powder and kasoori methi. Pour in the prepared tomato-cashew gravy and cook it until slightly reduced. Stir in khoya, salt, and butter. Now add green peas and paneer cubes, mix well and let it simmer for a few minutes until everything is well combined. Finish it off with garam masala and fresh coriander.

 

2. Shadi Wala Pulao

In a pot, heat ghee and add whole spices — bay leaves, cinnamon, black cardamom, green cardamom, and shahi jeera. Let them crackle. Then add chopped cashews and almonds. Stir in the soaked basmati rice and pour saffron-infused water over it. Add additional water as needed, cover the pot, and cook on low heat until the rice is fluffy, aromatic, and fully done.

 

3. Mixed Veg Jalfrezi (Satvik Style)

Start by sautéing yellow, red, and green bell peppers in a pan until they are lightly cooked but still vibrant in color. Set them aside. In another pan, heat oil and add jeera and dry red chillies. Once they splutter, add red chilli powder, coriander powder, and turmeric. Splash a little water to cook the spices properly. Then, pour in the tomato puree and let it cook until it thickens.

Add salt, garam masala, kasoori methi, and a little butter. Now mix in the blanched vegetables and the sautéed bell peppers. Stir everything together and cook for a few minutes. Garnish with fresh chopped coriander before serving.

 

4. Jain Dabeli Croquet

In a pan, heat oil and add jeera, a pinch of hing, and chopped green chillies. Splash a bit of water and then add red chilli powder, dabeli masala, amchur powder, black salt, sugar, and tamarind chutney. Cook until the mixture turns into a thick paste. Now add mashed boiled raw banana and chopped coriander. Mix well and let this mixture cool.

Take a bread slice and roll it flat with a rolling pin. Place some of the banana mixture in the center along with a few peanuts. Lightly wet the edges of the bread and fold it to seal. Dip the croquet in refined flour slurry, then coat with breadcrumbs. Deep fry until golden brown and crispy. Serve hot with tamarind chutney and nylon sev.

 

5. Anjeer Halwa (Figs & Semolina Sweet)

Start by boiling dried figs (anjeer) until they become soft, then blend them into a smooth puree. In ghee, roast chopped almonds, cashews, and pistachios until golden and keep them aside. In the same pan, roast semolina (suji) until aromatic. Add the fig puree, water, and sugar, and cook while stirring until it reaches halwa consistency.

Add khoya and cardamom powder, and mix well. Garnish with the fried nuts before serving. This halwa is rich, delicious, and perfect for festive thalis.

 

6. Mint-Flavored Tawa Paratha

Roll out a ball of wheat dough. Sprinkle salt, red chilli powder, and freshly chopped mint leaves over the surface. Fold the dough into a triangle or square and roll again to desired thickness. Place it on a hot tawa and cook on both sides using oil or butter until golden and crispy. Once done, brush some butter on top and serve hot with your curries.

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About the No Onion No Garlic Veg Party Thali Recipe

This No Onion No Garlic Veg Party Thali recipe is perfect for festive get-togethers or when you want to serve something grand without compromising on Jain principles. We start with a creamy Makhani gravy made entirely without onion, garlic, or ginger. The richness comes from tomatoes, cashews, and a touch of khoya, all balanced with whole spices packed into a potli.

The Shahi Matar Paneer sits beautifully on the plate, paired with Jafrani Pulao—made with saffron, nuts, and whole spices. There’s also Subz Jalfrezi, a colorful medley of vegetables in a tangy tomato-based gravy. I used blanched baby corn, beans, and bell peppers, but you can easily adjust the veggies based on your preferences.

For starters, we have Dabeli Croquettes made using raw bananas instead of potatoes—yes, totally Jain! They’re crispy, tangy, sweet, and a real crowd-puller. And for dessert, we end with a unique Anjeer Halwa, loaded with the natural sweetness of figs, a bit of suji, and a hint of khoya for richness. And to complete the platter, we roll out soft, flaky Mint Parathas in a tandoori style using basic roti dough and fresh mint.

Each dish in this No Onion No Garlic Veg Party Thali is designed to offer flavor, texture, and joy—without any onion or garlic. Whether you serve it all together or mix and match dishes for other occasions, it’s sure to make your celebration memorable.

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Cooking Tips for No Onion No Garlic Veg Party Thali Recipe

• Use a pressure cooker to make the makhani gravy faster—three whistles is all it takes.
• Soak rice for at least an hour before making the pulao. It helps the grains stay long and separate.
• Always add bell peppers at the end while making Subz Jalfrezi to retain their color and crunch.
• For Dabeli Croquettes, use raw bananas boiled and mashed well for the right texture.
• To get the best texture on Mint Paratha, use a tandoor-like technique—cook on one side then flip over direct flame.
• Cool the tomato-cashew mixture before blending to get a smooth puree for the Makhani gravy.
• Don’t skip the potli (spice pouch) while cooking the gravy—it adds depth to the dish without using onion or garlic.

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Pairing Guide for No Onion No Garlic Veg Party Thali Recipe

• Dabeli Croquettes pair beautifully with a tangy tamarind chutney and a sprinkle of sev.
• Shahi Matar Paneer is best enjoyed with soft Mint Parathas or even jeera rice if pulao feels too heavy.
• Jafrani Pulao goes well with any rich gravy-based curry like Paneer or Kofta dishes.
• Subz Jalfrezi works as a side with both pulao and paratha—it’s colorful, tangy, and light.
• Anjeer Halwa doesn’t need much—just a glass of warm almond milk or masala chai to go with it.
• This thali makes for a great lunch or dinner option, especially during religious fasts or puja meals.

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Frequently Asked Questions about No Onion No Garlic Veg Party Thali Recipe

 

1. What is included in the No Onion No Garlic Veg Party Thali Recipe?

The No Onion No Garlic Veg Party Thali Recipe includes Shahi Matar Paneer, Jafrani Pulao, Subz Jalfrezi, Dabeli Croquettes, Anjeer Halwa, and Mint Paratha—all made without onion, garlic, or root vegetables like potatoes.

2. Is the No Onion No Garlic Veg Party Thali Recipe completely Jain?

Yes, the No Onion No Garlic Veg Party Thali Recipe is 100% Jain and adheres to all dietary guidelines, including avoiding root vegetables like onion, garlic, and potatoes.

3. Can I make the No Onion No Garlic Veg Party Thali Recipe ahead of time?

Yes, many components of the No Onion No Garlic Veg Party Thali Recipe can be prepped in advance—like the croquettes, gravy, and pulao. Just reheat and assemble before serving.

4. What vegetables can I use in Subz Jalfrezi if I don’t eat cauliflower?

You can replace cauliflower in the No Onion No Garlic Veg Party Thali Recipe with zucchini, mushrooms, or baby corn based on your preference or seasonal availability.

5. How do I ensure the croquettes stay crisp in the No Onion No Garlic Veg Party Thali Recipe?

In the No Onion No Garlic Veg Party Thali Recipe, refrigerating the croquettes before frying and using fresh breadcrumbs helps retain crispiness.

6. Is the Anjeer Halwa in the No Onion No Garlic Veg Party Thali Recipe diabetic-friendly?

The No Onion No Garlic Veg Party Thali Recipe’s Anjeer Halwa is naturally sweet due to figs. You can skip added sugar to make it suitable for diabetics.

7. Can I make the Mint Paratha on a tawa instead of a tandoor?

Yes, the Mint Paratha in the No Onion No Garlic Veg Party Thali Recipe can be made on a regular tawa. For a tandoori effect, sprinkle water on the tawa and flip it over a flame.

8. What makes the Makhani gravy in the No Onion No Garlic Veg Party Thali Recipe rich?

The richness in the No Onion No Garlic Veg Party Thali Recipe’s Makhani gravy comes from cashews, khoya, butter, and cream—even without onion or garlic.

9. How long does it take to make the No Onion No Garlic Veg Party Thali Recipe?

Preparing the full No Onion No Garlic Veg Party Thali Recipe may take around 2–3 hours, but each dish can be made individually for different occasions.

10. Can I serve the No Onion No Garlic Veg Party Thali Recipe at weddings or events?

Absolutely! The No Onion No Garlic Veg Party Thali Recipe is designed for celebrations. Its vibrant presentation and rich flavors make it perfect for weddings and festive gatherings.

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