Authentic Indian Ginger Garlic Tomato Paste Recipe – Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Ginger Garlic Tomato Paste Recipe – Spice Blend

Hey everyone! If you’ve ever wondered what gives Indian curries that incredible depth of flavor, a big part of the secret lies in a good ginger-garlic-tomato paste. It’s a foundational element in so many dishes, and honestly, making your own is so worth it. I first started making this when I realized store-bought versions just didn’t have the same vibrant taste. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a flavor booster! This paste is incredibly versatile. It’s the base for countless curries, dals, and marinades. Plus, it saves you tons of time during weeknight cooking. Seriously, once you have a batch of this in the fridge (or freezer!), you’re halfway to a delicious Indian meal. It’s easy, relatively quick, and the aroma while it’s cooking is just heavenly.

Ingredients

Here’s what you’ll need to create this magic:

• 5.15 oz (146 g) red onion
• 0.55 oz (15 g) fresh ginger
• 0.4 oz (11 g) fresh garlic
• 1 red tomato
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 2 dry red chilies
• 1 tablespoon oil
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder

Ingredient Notes

Let’s talk ingredients for a sec. A few things make a real difference here.

• Fresh Ginger & Garlic: Seriously, don’t skimp! The pre-minced stuff just doesn’t compare. The freshness is key to that bright, pungent flavor.
• Tomatoes: Ripe, juicy red tomatoes are best. Roma tomatoes work well, but any good quality tomato will do.
• Spice Blend: The cumin and coriander seeds are the heart of this paste. Dry roasting them really wakes up their flavors. As for the red chilies – I usually use Kashmiri chilies for a vibrant color and mild heat, but you can adjust based on your preference. Different regions in India use different types of chilies, so feel free to experiment! Some prefer Byadagi chilies for color, or hotter varieties like Guntur chilies for a real kick.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, finely chop the red onion, ginger, and garlic. A food processor makes this super easy, but you can definitely chop them by hand if you prefer.
2. Next, puree the tomato. Again, a food processor or blender works great. Set the puree aside.
3. Now for the spices! Dry roast the cumin seeds, coriander seeds, and red chilies in a pan over medium heat. Keep an eye on them – you want them fragrant, not burnt! Let them cool completely, then grind them into a powder.
4. Heat the oil in a saucepan over medium heat. Add the chopped onion-ginger-garlic mixture and sauté for about 2 minutes, until the onions start to soften.
5. Add the ground spice powder and turmeric powder. Cook for another 3 minutes, stirring constantly to prevent burning. This is where your kitchen will start to smell amazing!
6. Pour in the tomato puree and cook for about 5 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides. This is a good sign – it means the paste is coming together nicely.
7. Finally, stir in the garam masala powder and cook for an additional 2 minutes.
8. Let the paste cool completely before storing.

Expert Tips

• Don’t rush the cooking process. Allowing the spices to bloom in the oil and the tomato to cook down properly is crucial for developing the best flavor.
• If the paste seems too thick, add a tablespoon or two of water to loosen it up.
• For a smoother paste, you can blend it with an immersion blender after cooking.

Variations

• Vegan Adaptation: Good news – this recipe is naturally vegan!
• Gluten-Free: This recipe is also naturally gluten-free.
• Spice Level Adjustment: Want more heat? Add more red chilies! Start with one extra and taste as you go. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: This paste is a lifesaver during festivals like Diwali. It’s a key ingredient in so many festive dishes, and having it pre-made saves so much time.

Serving Suggestions

This paste isn’t really served as a dish, but it’s the star ingredient in so many! Use it as a base for:

• Butter Chicken
• Chana Masala (Chickpea Curry)
• Dal Makhani (Black Lentil Curry)
• Vegetable Curries

Storage Instructions

Let the paste cool completely before storing. You can store it in an airtight jar in the refrigerator for up to a week. For longer storage, freeze it in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This way, you can easily pop out a cube or two whenever you need it! It will keep in the freezer for up to 3 months.

FAQs

1. What is this paste traditionally used for in Indian cooking?

This paste is a foundational element in countless Indian dishes! It’s used as a base for curries, dals, marinades, and so much more. It adds a depth of flavor that’s hard to achieve with individual spices.

2. Can I use store-bought ginger-garlic paste instead? What’s the difference in flavor?

You can, but the flavor won’t be the same. Store-bought pastes often lack the freshness and vibrancy of homemade. Plus, they sometimes contain preservatives.

3. How can I adjust the heat level of this paste?

Easy! Just adjust the number of red chilies you use. Start with fewer and add more to taste.

4. What’s the best way to freeze this paste for long-term storage?

Freezing in ice cube trays is the way to go! It makes it super convenient to use just the amount you need.

5. Can I add other spices to this paste, like green chilies or mustard seeds?

Absolutely! Feel free to experiment. Some people like to add a few green chilies for extra heat, or a teaspoon of mustard seeds for a tangy flavor. It’s all about making it your own!