Ginger-garlic paste

A smooth aromatic paste of ground ginger and garlic, pungent and spicy, as a base for Indian and Asian curries, dal and wok stir-fries.

Ginger-garlic paste is a smooth aromatic paste of fresh ginger and garlic ground in equal or near-equal proportions (sometimes with a drop of oil and salt), pungent, spicy, with a strong warming aroma. It is fried in oil as a base for Indian, Pakistani and Asian curries, dal, biryani, braised meat, marinades, sauces and wok stir-fries.

Recipes with this ingredient

Coconut Lentil Curry with TomatoesIndian cuisine | Main courses

A thick brew of lentils, coconut milk, tomatoes, flavored with bright Ceylon spices - turmeric, cinnamon and chili. A dish that warms you up from the inside and is very filling, despite the absence of meat. Recipe from Bistro Ceylon.

Indian stew with paneer cheeseIndian cuisine | Main courses

South Asian fresh paneer cheese in spicy Indian masala sauce is a popular part of lunches and dinners in India and is simply a good snack for companies.

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Chicken in Butter with GarlicPan-Asian cuisine | Main courses

Chicken in butter with garlic is a fragrant dish of Pan-Asian cuisine that delights with its depth of flavor. This combination of tender chicken meat soaked in creamy butter and spicy garlic with sharp notes of green chili creates a perfect balance of richness and spiciness. The roots of this dish trace back to traditional meat cooking methods in Asia, where spices and natural fats are used to enhance flavor. Ginger-garlic paste gives the dish a warm, rich base, while ground black pepper adds mild heat. It is simply prepared by frying the chicken in oil with onions and garlic until golden brown and then simmering it to juiciness. Served with Indian chapati or naan that perfectly absorbs the rich buttery sauce, it is an ideal choice for dinner when you crave something cozy and warming.