Essential Garlic Ginger Paste: The Secret to Authentic BIR Flavour
- Steve Holloway
- 2 days ago
- 3 min read
Introduction
Garlic and ginger paste is the unsung hero of British Indian Restaurant (BIR) cooking method, adding bold taste and aroma to your curries and sauces. With this simple recipe, you can make a fresh, flavourful paste at home in minutes, store it in bulk, and enjoy authentic BIR magic in every meal!
Table of contents
Nutrition values
A little History
Jump to recipe
Ingredients
Method
Pairs well with
Conclusion
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Basic Nutrition Values for Ginger Garlic Paste
Garlic ginger paste is naturally low in calories and fat, with a tablespoon (about 15g) containing roughly 20–25 calories, less than 1g of fat, and 4–5g of carbohydrates. It offers a small amount of protein (around 0.5g), and is rich in antioxidants, vitamins B6 and C, manganese, and anti-inflammatory compounds. The paste is also free from cholesterol and sodium unless additional salt is added, making it a healthy, flavourful addition to your recipes.
A little History
Garlic ginger paste has deep roots in South Asian cuisine, where it has been used for centuries to build the base of countless dishes. Its popularity spread to British Indian Restaurants (BIR) in the UK during the mid-20th century, as chefs sought efficient ways to replicate authentic Indian flavours for a fast-paced kitchen environment. Combining garlic and ginger in a single paste became a staple because it saves prep time while imparting both pungency and warmth, making it indispensable in curries, marinades, and sauces. This tradition continues in homes and restaurants today, celebrated for its convenience and powerful flavour.
Fun fact: Garlic ginger paste isn’t just a flavour booster—both ingredients are natural preservatives! When combined, the paste not only enhances the taste of your dishes but also helps keep your homemade curries fresher for longer, thanks to garlic’s antimicrobial properties and ginger’s antioxidants.
Ingredients and method
For this garlic ginger paste recipe, you’ll need equal parts fresh garlic cloves and ginger root (about 200g each), plus 2–3 tablespoons of vegetable oil or water to help blend. Peel and chop both ingredients, then place them in a food processor or blender—no special equipment required apart from this. Blitz until you have a smooth paste, which should take just 2–3 minutes. The oil helps preserve freshness if you plan to store the paste in the fridge for up to two weeks, or in the freezer for several months. This method is user-friendly and requires minimal prep, making it perfect for busy home cooks wanting authentic BIR flavours with ease and convenience.
Here are five cooks tips for this recipe
1. Peel ginger easily by scraping with a spoon instead of a knife to avoid waste;
2. Add a splash of oil when blending for a smoother texture and longer shelf life;
3. Freeze paste in ice cube trays for handy, pre-measured portions;
4. Use a high-powered blender or food processor for best results;
5. Store your paste in a glass jar to help preserve its aroma and prevent staining plastic containers.
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Conclusion
With Stevie’s Curry Magic garlic ginger paste, you’ll unlock the authentic flavours of British Indian Restaurant cooking right in your own kitchen. Simple to make, easy to store, and bursting with aroma, this staple will elevate your curries and sauces every time. Once you try it, you’ll wonder how you ever cooked without it!
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Cheers Steve.
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