Natco Minced Garlic & Ginger Paste 190g β The Essential South Asian Cooking Shortcut
If there is a single step that defines the foundation of South Asian cooking, it is this: garlic and ginger. Before the spices go in, before the tomatoes, before anything β it starts with garlic and ginger sizzling in hot oil, releasing that unmistakable aroma that signals something delicious is on the way.
Natco Minced Garlic and Ginger Paste gives you that essential base ingredient, ready to go, every single time. No peeling. No grating. No pungent fingers. Just a spoonful of perfectly minced, blended garlic and ginger that delivers the authentic flavour your curries, dals, and marinades need β in seconds.
Why Garlic & Ginger Together?
In South Asian cooking, garlic and ginger are almost always used together β and for good reason. Garlic provides deep, savoury warmth and body. Ginger adds brightness, freshness, and a gentle heat that lifts the whole dish. Combined in the right ratio, they create the aromatic base that underpins hundreds of curries, biryanis, kebabs, and marinades across Indian, Pakistani, and Bangladeshi cuisine.
Natcoβs paste blends both in a well-balanced ratio so you get the depth of garlic and the brightness of ginger in every spoonful β no guesswork required.
Key Features
-
Garlic & Ginger in One Jar β The perfect ready-to-use blend β no peeling, chopping, or grating
-
Authentic Flavour β Minced rather than pureed for real texture and depth
-
Consistent Ratio β Perfectly balanced every time β no under or over-garlicking your curry
-
Trusted Natco Brand β A staple in South Asian kitchens across the UK for decades
-
Time-Saving β Cuts prep time dramatically without sacrificing flavour
-
Versatile β Works across curries, marinades, stir-fries, soups, and more
-
190g Jar β Generous size for regular cooking
How to Use
π² Curry Base β Add 1β2 teaspoons to hot oil at the start of your curry, cook for 1β2 minutes until fragrant, then add your spices and onions. This is the foundation of almost every South Asian curry.
π Marinades β Mix with yoghurt, spices, and lemon juice to create an instant marinade for chicken tikka, lamb kebabs, seekh kebabs, or paneer. Leave to marinate for at least 2 hours, ideally overnight.
π Biryani & Rice Dishes β Essential in the meat gravy layer of any good biryani. Stir through with whole spices and caramelised onions for maximum flavour.
π₯ Dal & Lentils β Stir into your tarka for an instant aromatic lift that transforms a simple dal into something deeply satisfying.
π Noodles & Stir-Fries β Works brilliantly in Indo-Chinese cooking β add to hot oil before tossing through noodles, fried rice, or vegetable stir-fries.
π₯ Soups & Stews β Stir a teaspoon into lentil soups, slow cooker stews, or broths for an instant depth of flavour.
How Much to Use?
As a general guide: 1 teaspoon of paste is roughly equivalent to one clove of garlic and a small piece of fresh ginger. For a standard curry serving 4, use 1β2 teaspoons. Adjust to taste.
190g. Store in a cool, dry place before opening. Once opened, refrigerate and use within 4 weeks. Suitable for vegetarians and vegans. See packaging for full ingredients and allergen information.
