Garlic Substitute: Best Alternatives for Indian Cooking

When a recipe calls for garlic, a pungent bulb used for flavoring food across global cuisines. Also known as allium sativum, it's a cornerstone in Indian kitchens—but not everyone can use it. Whether you're avoiding it for dietary reasons, running out, or just don't like the taste, you still need that deep, savory punch in your dal, curry, or sabzi. The good news? Indian cooking has had smart, time-tested garlic substitutes, ingredients that mimic garlic’s flavor profile without using the bulb for centuries.

One of the most common and powerful replacements is asafoetida, a resinous gum with a strong smell that mellows into a garlicky, umami depth when cooked. Also known as hing, it’s used in tiny pinches in lentils, pickles, and vegetable dishes across South India. A pinch of hing in hot oil before adding other ingredients gives you that same savory backbone garlic provides—without the breath. Then there’s onions, a natural sweetener and flavor base in Indian cooking. When caramelized slowly, they develop a rich, almost garlicky depth. Use them in place of garlic in chutneys or curries for a milder but still satisfying result. For a sharper kick, try black salt, a mineral-rich salt with a sulfurous, eggy aroma that mimics garlic’s pungency. A pinch in potato dishes or chaat adds that mysterious bite you miss when garlic’s gone.

You don’t need to sacrifice flavor just because garlic isn’t on hand. Indian recipes have always been flexible—using what’s available, what’s tolerated, what’s traditional. In fact, many North Indian households skip garlic entirely in vegetarian meals for religious reasons, and still make deeply flavorful curries. The secret isn’t one perfect swap, but knowing how to layer flavors: hing for depth, onion for sweetness, black salt for bite, and a touch of ginger for warmth. These aren’t just workarounds—they’re part of the real story of Indian cooking. Below, you’ll find real recipes and tips from home cooks who’ve mastered these swaps. No guesswork. No bland dishes. Just how to make your food taste like it should, even without garlic.