Best Recipes Using Jain Ketchup
Cooking at home with packaged sauces is where onion and garlic sneak in unannounced. These 3 recipes are built entirely around REPEAT GUD's Jain Ketchup, so that's one less label to double-check.
100% Onion & Garlic-Free, Every RecipeEvery recipe below skips onion, garlic, and root vegetables entirely, built around REPEAT GUD's Jain Ketchup, made with organic jaggery and no onion or garlic powder.
- Fastest: Jain Paneer Tikka Roll or No-Onion No-Garlic Pasta, both 12 minutes
- Best for a snack box: Jain Vegetable Cutlet Sandwich
- Most filling: No-Onion No-Garlic Pasta
Jain cooking has never lacked flavour, what it's lacked is packaged condiments you don't have to interrogate first. Regular ketchup, most tandoori masalas, and plenty of "healthy" sauces quietly use onion and garlic powder as a flavour base. Jain Ketchup is REPEAT GUD's answer to that gap, and these 3 recipes are the best combinations we've found for it, one for each meal format that actually needs it.
Kept out of every recipe on this page:
Why No Onion, No Garlic?
For anyone new to it: Jain dietary practice is guided by ahimsa, non-violence toward all living things, extended even to plants and the microorganisms living in soil. Root vegetables like onion, garlic, potato, and carrot are avoided because harvesting them uproots and kills the entire plant, along with organisms living in the soil around the roots. It's less a taste preference and more a specific, long-standing ethical framework, one that's shaped a huge amount of Gujarati and Marwari home cooking.
The practical challenge today is less about home-cooked meals and more about packaged food: sauces, spice blends, and "flavour bases" quietly rely on onion and garlic powder, which is exactly why a dedicated Jain Ketchup exists in the first place.
The 3 Recipes
Jain Paneer Tikka Roll
Smoky, spiced paneer without reaching for a tandoori masala blend of unknown origin.
- 1 cup paneer, cubed
- 1/2 cup capsicum, sliced
- 2 tbsp curd (yogurt)
- 1 tsp red chilli powder
- 1/2 tsp garam masala
- 1/2 tsp kasuri methi (dried fenugreek leaves)
- 1/4 tsp turmeric
- 1 tsp lemon juice
- 2 rotis or tortillas
- 2 tbsp REPEAT GUD Jain Ketchup
Mix paneer and capsicum with curd, lemon juice, and all the spices — no onion or garlic needed, the curd and spices carry the flavour. Let it sit for 5 minutes.
Pan-fry on high heat for 4-5 minutes, turning occasionally, until the edges char slightly.
Warm the roti, spread REPEAT GUD Jain Ketchup generously, layer in the paneer and capsicum, roll tight and slice.
Jain Vegetable Cutlet Sandwich
A cutlet with zero potato and zero compromise, peas and paneer do the binding.
- 1 cup boiled green peas, mashed
- 1/2 cup paneer, crumbled
- 2 tbsp bread crumbs, plus extra for coating
- 1/2 tsp cumin powder
- 1/2 tsp red chilli powder
- Salt, to taste
- 4 bread slices or a bun
- 2 tbsp REPEAT GUD Jain Ketchup
- Oil, for pan-frying
Mix the mashed peas, crumbled paneer, bread crumbs, cumin, chilli powder, and salt. Shape into small flat patties , no potato needed to bind them.
Coat lightly in extra bread crumbs and pan-fry in a little oil for 3-4 minutes per side until golden and crisp.
Assemble in bread or a bun with a generous layer of REPEAT GUD Jain Ketchup. Slice and serve warm.
No-Onion No-Garlic Pasta
Garden-fresh pasta sauce without onion or garlic. Jain Ketchup does the heavy lifting — spiced tomato base, no interrogation needed.
- 250g pasta (penne, farfalle, or any short pasta)
- 4 tbsp REPEAT GUD Jain Ketchup
- 1 medium capsicum (red or yellow), diced
- 1 cup fresh tomatoes, diced (or 1/2 cup crushed canned tomatoes)
- 1/3 cup sweet corn kernels
- 1/2 cup mushrooms, sliced (optional but recommended)
- 2 tbsp olive oil or butter
- 1 tsp dried oregano
- 1/2 tsp chilli flakes
- 1/2 tsp black pepper powder
- 1/4 tsp asafoetida (hing) — this adds umami depth
- Salt to taste
- Fresh basil or parsley, chopped (optional garnish)
- Parmesan or mozzarella cheese, grated (for topping)
Boil water with salt in a large pot and cook pasta until al dente (about 9-10 minutes). Reserve 1/2 cup pasta water before draining.
Heat olive oil or butter in a wide pan on medium-high heat. Add capsicum and mushrooms (if using), sauté for 2-3 minutes until they start to soften.
Add the fresh tomatoes and a pinch of asafoetida. Let them cook for 1 minute until they release their juices.
Stir in REPEAT GUD Jain Ketchup and the reserved pasta water. Add corn kernels and simmer for 2-3 minutes so the vegetables absorb the flavor. The sauce should coat the back of a spoon.
Season with oregano, chilli flakes, black pepper, and a dash more salt. Taste and adjust — Jain Ketchup carries saltiness, so go easy at first.
Add the cooked pasta directly into the sauce and toss well for 1 minute so every strand is coated. If it looks dry, add a splash more pasta water.
Top with fresh basil or parsley and grated cheese. Serve hot in warm bowls.
The Sauce Behind These Recipes
One sauce, three recipes, and nothing to double-check twice.
FAQs: Jain Cooking & Jain Ketchup
Is Jain Ketchup different from regular ketchup?
What exactly can't Jains eat?
Can I use these recipes during Jain fasting periods like Paryushana?
Where can I buy Jain Ketchup online in India?
Background referenced: Jain vegetarianism, Wikipedia Arihanta Institute
Cook It Without Checking the Label Twice
One bottle, no onion, no garlic, no asterisk. Add Jain Ketchup to your basket and pick tonight's recipe from the three above.
