Recipes
Everyday Recipes, Inspired by the Indian Kitchen.
The best cooking ideas are the ones you return to. Explore simple recipes, kitchen tips and ways to use ginger garlic paste in familiar Indian dishes.
Recipes are on the way
We publish a recipe only once it has been cooked and tested, so the quantities, timings and servings on the page are ones you can rely on. The first four — dal tadka, paneer gravy, an everyday vegetable curry and a ginger-garlic marinade — are being written now.
Explore Ginger Garlic Paste
How we write a recipe
Every recipe here is cooked before it is published. That is why you will not find a timing or a serving count on a page until someone has actually stood over the pan and checked it.
Quantities are the ones that were tested, not rounded guesses. Where a step depends on your stove or your pan, we say so rather than pretending there is one right number.
Where ginger garlic paste belongs
- After the onions have softened, before the tomatoes go in — so the raw edge cooks off.
- In a tempering, once the whole spices have stopped crackling.
- In a marinade, loosened with yoghurt or oil so it coats evenly.
- Early in a stir-fry, where there is little time for anything to mellow later.
Frequently asked questions
How much ginger garlic paste should I use?
It depends on the dish and how assertive you want it. Start with what the recipe says, taste, and adjust next time — and follow the guidance on the product label.
Why does my paste taste raw in the finished dish?
Usually because it went in too late or on too low a heat. It needs a minute or two in hot fat to lose its sharpness before wet ingredients join the pan.
Can I use these recipes with homemade paste?
Yes. The method does not change. Homemade paste is often looser and more pungent, so you may want slightly less of it.
Cooking something with it?
Tell us what you made — the recipes we publish come from real kitchens.
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