Ginger-garlic paste
Nearly every South Asian curry starts the same way: onions, then a generous spoonful of adrak lehsun, ginger and garlic. Anyone who grates both fresh every evening knows how long that… 13 Products
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Ginger-garlic paste
Nearly every South Asian curry starts the same way: onions, then a generous spoonful of adrak lehsun, ginger and garlic. Anyone who grates both fresh every evening knows how long that takes. That's why we stock ready-made Ginger+Garlic Paste, Heera Ginger-Adrak Paste, National Ginger Paste, Banno/Heera Garlic Paste and finely minced ginger in jars.
For dry rubs and spice blends there's garlic powder and TRS ginger powder too, and if you prefer to blitz your own, we have fresh ginger and garlic, online or at our shop in Dresden-Neustadt.
The paste goes into biryani marinades, karahi, korma and dal, into tikka and tandoori marinades for halal chicken, and into almost every recipe printed on our curry spice mixes. Pick up fresh coriander and green chillies among our fresh herbs.
Using ginger-garlic paste well
- Quantity: allow about 1 tbsp of paste per 500 g of meat, or 2 tbsp per kilo for a biryani marinade.
- Frying: add the paste after the onions and stir-fry for 1–2 minutes until the raw, sharp smell disappears. If it spits, add a splash of water.
- Once opened: always use a clean, dry spoon, keep the jar in the fridge and follow the guidance on the label.
- Home-made: blend 100 g ginger and 100 g garlic with 1 tsp salt and 2 tbsp oil. It keeps for about a week in the fridge, and much longer frozen in ice-cube trays.
For more ways to season, browse spices and masala or our biryani masala.
Frequently asked questions
How much paste equals fresh ginger and garlic?
One tablespoon of paste roughly equals a 3 cm piece of ginger plus three or four garlic cloves. Shop-bought pastes can be slightly saltier or tangier, so adjust the seasoning towards the end of cooking.
Does ginger-garlic paste need to go in the fridge?
Unopened jars are fine in a cool, dry cupboard. Once opened, they belong in the fridge, and the label tells you how long the paste keeps after that. Always use a clean spoon.
What's the difference between ginger paste and ginger powder?
Paste tastes fresher, juicier and sharper, and is fried in oil. Powder is dried and milder, so it suits dry rubs, chai spice or baking. In a curry it can replace paste at a pinch, but the flavour is flatter.
Can I use the paste in marinades?
Yes, it's one of the key ingredients for tikka, tandoori and biryani marinades. Mix it with yoghurt, lemon juice, salt and spices, then leave chicken for at least an hour, and lamb or beef overnight, in the fridge.