Ginger Garlic Paste & Peas Recipe – Easy Indian Rice Cookbook

Last Updated on 2 months by Neha Deshmukh

Ginger Garlic Paste & Peas Recipe – Easy Indian Rice Cookbook

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my family – a fragrant and flavorful rice dish with peas, all kicked up a notch with homemade ginger garlic paste. It’s surprisingly easy to make, and the aroma while it’s cooking? Absolutely divine! I first made this when I was just starting to experiment in the kitchen, and it quickly became a go-to. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is more than just a meal; it’s a little hug in a bowl. It’s perfect for a weeknight dinner, a simple lunch, or even as part of a larger Indian spread. The homemade ginger garlic paste takes it to another level, adding a freshness you just can’t get from store-bought. Plus, it’s a fantastic way to use up any extra ginger and garlic you have on hand. It’s a wonderfully balanced dish – comforting, flavorful, and not too heavy.

Ingredients

Here’s what you’ll need to make this delicious Ginger Garlic Paste & Peas Rice:

• 1 cup Basmati rice
• ½ cup Ginger chopped roughly (about 80-100g)
• 1 cup Garlic flakes (big variety) (about 150-200g)
• 1 teaspoon Turmeric powder (about 5g)
• 2 tablespoons Oil (vegetable, canola, or sunflower) (30ml)
• ? cup Peas (fresh or frozen) (about 100-150g)
• 1 large Onion
• 2 Green chillies
• 1 teaspoon Ginger garlic paste (homemade – see instructions!)
• 1 ½ cup Water (360ml)
• 2 tablespoons Oil + Ghee (30ml) – this combo is magic!
• 1 Cinnamon stick (1 inch)
• 1 teaspoon Jeera/Shahi jeera (cumin seeds) (5g)
• 1 Bay leaf

Ingredient Notes

Let’s talk ingredients! A few things make this recipe really shine:

• Basmati Rice: Seriously, don’t skimp here. Basmati has that lovely long grain and delicate fragrance that makes all the difference. It cooks up fluffy and separate, which is exactly what we want.
• Oil & Ghee: The combination of oil and ghee (clarified butter) adds a beautiful richness and flavor. Ghee has a nutty aroma that’s so characteristic of Indian cooking. If you’re not familiar, ghee is readily available in Indian grocery stores.
• Jeera/Shahi Jeera: I prefer using Shahi Jeera (black cumin) for a more intense, smoky flavor. Regular Jeera (cumin) works perfectly well too! It’s really a matter of personal preference.
• Green Chillies: This is where you can adjust the heat! I usually use 2 green chillies for a mild-medium spice level. If you like it fiery, add another one or two. Regional variations in India often see this adjusted dramatically – some families love a real kick, others prefer it mild.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s make that ginger garlic paste. Wash and peel the ginger using a vegetable peeler or spoon. Peel the garlic cloves. Combine the ginger, garlic, turmeric, and oil in a blender. Grind into a smooth paste – use a spoon to help it along, and avoid sticking your hand in there! Transfer to an airtight container and refrigerate. This paste will keep for about a week.
2. Now, for the rice. Soak the basmati rice in water for about 10 minutes. This helps it cook up fluffier. While the rice is soaking, slice the onion and slit the green chillies.
3. Heat the oil and ghee in a pressure cooker over medium heat. Add the cinnamon stick, jeera, and bay leaf. Let them sizzle for about 30 seconds – this is called tempering, and it releases all those lovely aromas.
4. Add the sliced onion and slit green chillies to the cooker. Sauté on low heat for about a minute, until the onions start to turn translucent. Then, add the ginger garlic paste and fry for another minute, stirring constantly to prevent burning.
5. Add the peas and sauté for about 2 minutes. Drain the soaked rice and add it to the cooker along with salt and water. Give everything a good mix to make sure the rice is evenly coated.
6. Close the pressure cooker lid and cook on low flame for 10 minutes, or until you hear 2 whistles. Important: Let the pressure release naturally. Don’t try to force it open!
7. Once the pressure has released, gently fluff the rice with a fork. Serve hot!

Expert Tips

• Don’t overcook the rice! Mushy rice is no fun.
• Adjust the amount of water depending on your pressure cooker.
• If you don’t have a pressure cooker, you can cook this in a pot on the stovetop. It will take longer, about 20-25 minutes, and you’ll need to keep an eye on it to make sure it doesn’t stick.

Variations

• Vegan Adaptation: Simply substitute the ghee with an equal amount of oil. It won’t have quite the same flavor, but it will still be delicious!
• Spice Level: Want more heat? Add an extra green chilli or a pinch of red chilli powder. My friend, Priya, always adds a dash of cayenne pepper for an extra kick.
• Festival Adaptations: This rice dish is lovely served during festive occasions like Diwali or Holi. It pairs beautifully with richer curries and sweets.

Serving Suggestions

This Ginger Garlic Paste & Peas Rice is fantastic on its own, but it’s even better with a side dish! I love serving it with a simple cauliflower subji (stir-fry) or a comforting dal (lentil soup). A dollop of yogurt on the side is also a nice touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. What is the best way to store homemade ginger garlic paste?

Store it in an airtight container in the refrigerator. Adding a tiny bit of oil on top can help prevent it from drying out.

2. Can I use a food processor instead of a blender for the ginger garlic paste?

Yes, a food processor will work, but you might need to scrape down the sides more often to ensure a smooth paste.

3. What type of rice works best in this recipe, and can I substitute it?

Basmati rice is ideal, but you can use other long-grain rice varieties like jasmine rice. Avoid short-grain rice, as it tends to get sticky.

4. How can I adjust the spice level of this dish?

Adjust the number of green chillies or add a pinch of red chilli powder.

5. Can this recipe be made in an Instant Pot instead of a pressure cooker?

Absolutely! Use the same amount of water and cook on high pressure for 3 minutes, followed by a natural pressure release.