7 Weekday Meal Ideas with Onion, Ginger and Chili Paste

Bored with adding tomatoes in every dish? Are you running out of ideas to make three meals a day? Here comes the rescue. Check these easy and instant meal ideas you can make with just onion, ginger, and chilies.

Benefits of Onion, Ginger and Green Chilies

Onions, ginger, and green chilies are popular herbs available around the world. They are aromatics with plenty of health benefits. These are must-have spices in the kitchen as they add flavor and aroma to the sides and also come in handy during stressful times.

onion ginger chili
Onion Ginger Chili

Onions- Onions are rich in vitamin C, sulfur, and manganese. Raw onions are nutritious, full of vitamins with a strong pungent smell. The bioactive compound, quercetin, plays a key role in blood pressure moderation and cancer prevention. They have antibacterial properties; eliminating bacteria from the tooth.

Ginger- Ginger root is an alternative medicine to treat cold, flu, and indigestion. The bioactive compound, gingerol, has anti-inflammatory and antioxidant properties. It plays a major role in alleviating nausea, joint pain, and menstrual pain. Ginger can reduce blood sugar, cholesterol levels, and stomach discomfort.

Green chili – It is a zero-calorie, nutrient-rich spice loaded with vitamins, minerals, and antioxidants. Green chili is one of the best sources of vitamin C, Vitamin K, and iron. It can help in improving metabolism and digestion. Capsaicin, the active compound, lowers body temperature.

No-Tomato Recipes for a Week

Sometimes we run out of tomatoes and cooking a proper meal seems so daunting. Since onions, ginger, and green chilies have a longer shelf-life, we may end up with these as the primary options. The mind might question these options, but my ideas will lay them all to rest. You can cook 7 delicious recipes with these basic spices in your kitchen. But first, make a paste.

onion ginger chili paste
Onion Ginger Chili paste

How to Prepare Onion Ginger and Green Chili Paste

  • Peel, wash and dice onions, ginger, and green chilies. Take 1-part diced ginger, 2-parts diced green chili and 3-parts diced onion and make into a paste.
  • Reserve 1 cup of chopped ginger, onion, and green chili in a container for two recipes (Buttermilk curry and onion paratha).
  • Store this paste in a glass jar in the fridge for 7 days. After that, it might lose its flavor because of moisture.

7 Recipes with Onion, Ginger and Green Chili Paste

The recipes listed are for two members. Adjust the quantities according to your requirements. Our spice levels are higher than most Indian families as we hail from a spicier lineage. Reduce the number of chilies if required. Green chilies work best for these recipes. I won’t recommend using ripe red chilies, chili powder, or dry red chilies instead of green ones. The flavor and color come from fresh green chilies.

  1. Buttermilk Curry:

Buttermilk is an excellent body cooling agent. You should include buttermilk at least once a day or thrice a week to keep your body heat in check. This buttermilk curry takes 5 minutes to cook and goes excellent with steamed rice. Use coconut oil for added flavor.

Buttermilk Curry
Buttermilk Curry


Take 1tbsp of reserved chopped onion, ginger, and green chili. Beat ¼ cup fresh curd with 1 tsp salt and dilute with 1 cup water. Splutter 1 tsp mustard seeds, cumin seeds, curry leaves and dry chili in 1 tbsp of coconut oil. Add chopped onion ginger and chilies, 1 a pinch of turmeric, and fry for a minute. Switch off the stove. Add beaten curd and mix well. Serve with steamed rice.

  1. Eggplant Fry:

Brinjal or eggplant is rich in manganese, folate, potassium, vitamin K and C. It is a tasty vegetable that comes in a variety of colors such as green, white, and purple. You can use any color eggplant for this recipe. I used two green brinjals and simmered it for 15 minutes. This goes well with curd, rice, and chapati.

Eggplant Curry
Eggplant Curry


Chop green brinjal into slices. Take the required quantity of onion ginger and chili paste.
Splutter 1 tsp mustard seeds, cumin seeds, curry leaves in 2 tbsp of groundnut oil. Add the paste and fry for 5 mins. Add the sliced brinjal, close the pan and simmer for 10 minutes. Serve hot with steamed rice, buttermilk curry or lentil curry.

  1. Onion Rice:

This recipe belongs to my grandmother and onion rice has been the queen of Sunday breakfasts at her place every week. This dish can make us ignore piping hot idly and dosa because of its taste and flavor. She makes this with leftover rice, yet we are at war for this one.

Onion Rice
Onion Rice


Steam cook white rice and cool down. Or use leftover rice. Take the required quantity of onion ginger and chili paste. Splutter 1 tsp mustard seeds, cumin seeds, black gram, curry leaves in 2 tbsp of groundnut oil. Add the paste and fry for 5 mins. Once the oil separates from the sides, add the cooked rice, turmeric powder, required salt and simmer on low for 5 minutes. Serve hot with yam fry, scrambled eggs, or pickle.

  1. Yam Fry:

Yams are starchy vegetables with fiber, potassium, manganese, copper, and vitamin B5. The starch passes through our intestine undigested, which makes it an ideal vegetable for people with diabetes. It supports healthy heart functioning and blood circulation. This yam fry goes excellent with lentil curry and curd rice.

Yam Fry
Yam Fry


Slice and boil yam pieces in water by adding 1 tsp salt, turmeric, and a tamarind piece. Strain and cool. Marinate cooked yam pieces in onion, ginger, and chili paste with salt for 5 minutes. Heat 2 tbsp groundnut oil in a pan. Add the marinated pieces and fry for 10 minutes or until golden brown. You can add pepper powder if required. Serve with steamed rice, buttermilk curry, lentil curry, or onion rice.

  1. Scrambled Eggs

Eggs are the cheapest sources of protein and fats. These scrambled eggs pair well with bread, rice, and curries. Depending on the number of eggs you use, increase the quantity of the onion, ginger, and chili paste. You can add pepper for additional spiciness.

Scrambled Eggs
Scrambled Eggs


Beat eggs in a bowl by adding turmeric, pepper, and salt. Heat 1 tbsp groundnut oil in a pan. Splutter 1 tsp mustard seeds, cumin seeds, and curry leaves. Add the onion ginger and chili paste and fry for 5 minutes, pour the beaten eggs and scramble. Serve hot with steamed rice, onion rice, and curries.

  1. Onion Chutney

When you run out of time to make dips or chutneys for breakfast, this onion, ginger, and chili paste comes in handy. It goes excellent with steamed breakfast items and works as a spread for chips, bread, and tortilla. Raw onions have plenty of anthocyanins that play a major role in the prevention of cardiovascular diseases.

Onion Chutney
Onion Chutney


Take the required quantity of onion ginger and chili paste in a bowl. Add salt. Heat 1 tbsp gingelly oil in a pan. Splutter 1 tsp mustard seeds, cumin seeds, black gram, and curry leaves. Pour the tempering over the paste. You can fry the paste for 5 minutes if you hate raw onion smell. Serve the raw onion ginger and chili chutney with piping hot idly and dosa.

  1. Onion Paratha

Onion paratha can be the perfect start to a lazy day. It takes 20 minutes to make delicious and piping hot parathas for breakfasts and bonus; you don’t have to make any side dish. Gobble them as a go-to breakfast. They are nutritious, filling, and healthy.

Onion Paratha
Onion Paratha


Take the required quantity of the chopped onion, ginger, and green chili in a bowl. Make wheat flour dough with 1 cup of wheat flour, salt, and water. Roll into small -sized balls. Flatten the wheat flour dough ball, stuff the onion mixture, sprinkle salt and fold the dough into a stuffed ball. Flatten into a paratha. Fry the paratha on a hot pan using butter until brown spots appear on both the sides. Serve hot with pickle and curd.



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