These are the secret tips of Jain cooking, the food will be very tasty even without onion and garlic…

In Jain cooking, maintaining taste and texture without onions, garlic and root vegetables is an art. Many people eat food like this or prepare it for puja, yet they cook food without onion and garlic and we often think that it is not possible to prepare delicious vegetables in this way. But with some smart techniques and small hacks, food can be made just as tasty (sometimes even more so!). Let us know what those tips are.

Miracle of asafoetida and ginger

The deficiency of onion and garlic can be compensated to a great extent with asafoetida. Adding a little asafoetida to ghee or oil gives a deep umami flavor. Ginger (if allowed in your Jain tradition) adds freshness and mild spiciness.

Proper layering of spices

Start with seasoning like cumin, mustard, fennel, curry leaves. Then add dry spices like coriander powder, turmeric, red chilli. Finally “finish” the flavor by adding garam masala or kitchen king masala. This adds depth to the dish even without onion and garlic.

Gravy base from tomato and curd

Reduce the sourness of tomato puree by cooking it well. Adding curd or cashew paste gives creamy texture. Grated bottle gourd or zucchini can also thicken the gravy.

Use of nuts and seeds

Adding cashew, almond or poppy seed paste provides richness and body. Sesame seeds or peanuts also give great taste and texture.

balanced sourness and sweetness

Add sourness from dry mango powder, tamarind or lemon. Adding a little sugar or jaggery balances the flavour.

correct cooking technique

It is important to “roast” the spices – this is what creates the flavor. The flavor develops well by cooking on low flame. Adding some ghee at the end makes the dish even more aromatic.

Options for texture

Use paneer, soya chunks or pulses. Vegetables like capsicum, zucchini, tinda give excellent texture with proper cutting and cooking.