Instant Pot Ginger Garlic Paste Recipe – Easy Indian Masala Base

Last Updated on 2 months by Neha Deshmukh

Instant Pot Ginger Garlic Paste Recipe – Easy Indian Masala Base

Hey everyone! If you cook Indian food even occasionally, you know the magic that a good ginger garlic paste brings to the table. It’s the foundation of so many delicious dishes, and honestly, making your own is SO much better than store-bought. I used to shy away from it, thinking it was too much work, but then I discovered the Instant Pot method. Game changer! This recipe is super easy, and I’m excited to share it with you.

Why You’ll Love This Recipe

This Instant Pot ginger garlic paste is a total time-saver. It’s way faster than traditional methods, and the Instant Pot does all the hard work for you. Plus, the flavor is incredible – so much fresher and more vibrant than anything you can buy in a jar. Seriously, once you try this, you’ll never go back! It’s perfect for busy weeknights or when you’re meal prepping.

Ingredients

Here’s what you’ll need to make about 3 cups of this flavorful paste:

• 4 medium yellow onions
• 10 large garlic cloves
• 2 inch ginger, peeled
• 2 green chilies (adjust to your spice preference!)
• 5 medium tomatoes
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon garam masala
• 0.25 teaspoon red chili powder
• 0.25 teaspoon turmeric powder
• 1 teaspoon salt
• 4 tablespoons oil
• 1-2 tablespoons water

Ingredient Notes

Let’s talk ingredients for a sec! Fresh ginger and garlic are key here. Don’t even think about using the pre-minced stuff – the flavor just isn’t the same. I always make sure my ginger is firm and my garlic is plump.

When it comes to oil, you can use any neutral oil like vegetable or canola. But, traditionally in Indian cooking, we often use mustard oil (especially in North India!) or groundnut oil (common in South India) for a more authentic flavor. Just be aware that mustard oil has a strong flavor, so start with a little if you’re not used to it.

And those green chilies? That’s where you can really customize things. Some chilies are mild, others pack a serious punch! I usually use Serrano peppers, but you can use Thai chilies for extra heat, or jalapeños for something milder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, press the “Sauté” button on your Instant Pot (set to “More”). Add the oil and then the chopped onions. Cook for about 13 minutes, stirring occasionally, until they turn a beautiful golden brown. Patience is key here – nicely browned onions are the foundation of a great paste.
2. Next, add the garlic, ginger, and green chilies. Sauté for another 2 minutes, until fragrant. Your kitchen should be smelling amazing right about now!
3. Now, toss in the chopped tomatoes and cook for 2 more minutes. They’ll soften up a bit.
4. Time for the spices! Add the coriander powder, cumin powder, garam masala, red chili powder, turmeric, and salt. Stir well to combine everything.
5. Here’s a little trick my mom taught me: deglaze the pot with 1-2 tablespoons of water. This helps scrape up any bits stuck to the bottom, preventing the “burn” notice.
6. Close the lid and set the Instant Pot to pressure cook on high for 10 minutes. Let it naturally release the pressure – don’t quick release!
7. If, after opening, the paste seems a little watery, press the “Sauté” button again on “More” and cook for 3-4 minutes to reduce the liquid.
8. Once cooled, carefully blend the masala into a smooth paste. I use an immersion blender right in the Instant Pot, but a regular blender works great too.
9. Finally, pour the paste into ice cube trays (about 1/4 cup portions) and freeze! This makes it super easy to grab exactly what you need for any recipe.

Expert Tips

• Don’t skimp on the sautéing time for the onions. Really getting them browned develops a ton of flavor.
• Make sure the paste is completely cooled before blending. Hot liquids can create pressure in the blender.
• If you don’t have an immersion blender, work in batches when blending to avoid overflowing.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: Feel free to adjust the number of green chilies or the amount of red chili powder to suit your taste.
• Freezer Storage Tips: Frozen ginger garlic paste will last for up to 3 months. I like to label the bags with the date so I know when I made it.
• Batch Size Variations: You can easily double or triple this recipe if you want to make a larger batch. Just adjust the cooking time accordingly. My friend makes a huge batch every few months and shares it with everyone!

Serving Suggestions

This ginger garlic paste is incredibly versatile. You can use it in:

• Curries (like butter chicken, chana masala, or vegetable korma)
• Marinades for chicken, fish, or paneer
• Stir-fries
• Soups
• Even as a flavor base for dals!

Seriously, the possibilities are endless.

Storage Instructions

• Refrigerator: Store leftover paste in an airtight container in the refrigerator for up to a week.
• Freezer: As mentioned above, freeze in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag for longer storage (up to 3 months).

FAQs

1. How long does this ginger garlic paste last in the freezer?

Up to 3 months! Just make sure it’s stored in an airtight container or freezer bag.

2. Can I use pre-minced garlic and ginger?

I really don’t recommend it. The flavor won’t be nearly as good. Fresh is best!

3. What type of oil is best for making this paste?

Neutral oils like vegetable or canola work well. But for a more authentic flavor, try mustard oil or groundnut oil.

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

Adjust the number of green chilies or the amount of red chili powder. Start with less and add more to taste.

5. Can I make this paste in a regular pot instead of an Instant Pot?

Yes, you can! Sauté the onions, garlic, ginger, and tomatoes in a heavy-bottomed pot. Then add the spices and cook for a few minutes. Add a little water and simmer until the tomatoes are softened. Cool and blend. It will take longer, but it will still be delicious.

6. What is the best way to thaw frozen ginger garlic paste?

You can thaw it in the refrigerator overnight, or microwave it on low power for a few seconds.