When you run out of garlic or can’t tolerate its strong taste, finding a garlic substitute, a ingredient that mimics the savory, pungent depth of garlic in cooking. Also known as garlic alternative, it’s not about copying garlic exactly—it’s about restoring balance to your dish. Many Indian households, especially in regions where garlic is avoided for religious or digestive reasons, have relied on smart swaps for generations. You don’t need garlic to make food taste rich and layered. You just need to know what to use instead.
The most common and effective asafoetida, a resinous gum used in Indian cooking as a digestive aid and flavor enhancer. Also known as hing, it is the secret behind many North Indian gravies and dals. A pinch of asafoetida, fried in hot oil, releases a deep umami aroma that closely mirrors garlic’s savoriness. It’s not garlic, but it does what garlic does in curries, sambar, and chutneys. Then there’s onion powder, a dried, ground form of onion used to add concentrated flavor without moisture. Also known as dehydrated onion, it works well in dry rubs, soups, and stir-fries where you want background depth without texture. For quick fixes, garlic powder, a finely ground dried garlic product used as a seasoning. Also known as dried garlic, it is the closest flavor match—but it’s not fresh. It lacks the bite, but it’s shelf-stable and easy to use. If you have fresh ingredients, try minced shallots or leeks. They’re milder but still bring that onion-garlic family flavor. Even a splash of fish sauce or soy sauce can add that savory punch you miss when garlic’s gone.
These aren’t just workarounds—they’re proven techniques used in homes and restaurants across India. You’ll find asafoetida in Jain kitchens, onion powder in packaged spice blends, and garlic powder in modern fusion dishes. The key is matching the substitute to the dish. Asafoetida shines in lentils. Onion powder blends into dry masalas. Garlic powder works in marinades. And if you’re making dosa batter or paneer curry, you might not even notice the difference once everything simmers together.
What you’ll find in the posts below are real, tested methods from Indian kitchens—how to use these substitutes in everyday cooking, what ratios work, and which ones to avoid. No theory. No fluff. Just what actually changes the flavor of your food when garlic isn’t on hand.
Discover why garlic is avoided in Indian cooking and learn the best garlic-free aromatics. Follow a step‑by‑step chicken curry recipe that uses asafoetida, ginger, and more for rich flavor.