Ready when you are
Pastes
A paste takes one of the slowest steps in Indian cooking and makes it something you can reach for on a weeknight.
Seelbatta begins with Ginger Garlic Paste, inspired by the traditional silbatta preparation that shaped the way these ingredients have long been prepared at home.
Available in 50g and 100g packs, it is built for the dishes you already cook — tadka, gravy, marinade, stir-fry and curries.
Questions about Pastes
What is ginger garlic paste used for?
It is the aromatic base of a great deal of Indian cooking — curries, dals, gravies and marinades. It usually goes into the pan after the onions have softened and before the tomatoes, so it has time to cook through.
Is a paste as good as grinding fresh?
Freshly ground will always be the most pungent. A paste trades a little of that for the time it gives back, and for consistency from one dish to the next. Which matters more depends on the evening you are having.
Which pack size should I buy?
The 50g pack suits occasional cooking or trying the product; the 100g suits a kitchen that cooks Indian food most days. Both carry the same paste.
How should I store it?
Follow the storage line printed on the pack. If it says to refrigerate after opening, the stated shelf life assumes you have done so.