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Priya Ginger Garlic Paste 1 Kg

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Priya Ginger and Garlic Paste is a superior food paste made only from quality ginger and garlic. Ginger and garlic paste is one of the most common condiments in Indian cuisine. You can add it to any type of curry and many more dishes for a kick of flavour.

Priya is the registered trademark of Ushodaya Enterprises Private Limited and has been serving in the food industry for over 38 years. Their manufacturing facility is guaranteed to produce quality, safe, and consistent products for their consumers.


Priya Ginger Garlic Paste is made from:

  • Ginger
  • Garlic
  • Salt
  • Refined rice bran oil
  • Citric acid
  • Acetic acid

Nutritional Information

For every 30g serving of garlic ginger paste, it contains:

Average qty per 30g serving

Average qty per 100g serving


33 kcal/138 KJ

112 kcal/ 468 KJ




Total Fat



Saturated Fat



Mono Unsaturated Fat



Poly Unsaturated Fat



Total Carbohydrate







Thinking of making an authentic Indian dish using the Priya Ginger and Garlic Paste? Check out this classic Dal Makhani, which is a famous dish in the Punjabi streets and restaurants.

Dal Makhani (Maa Di Dal)

Dal Makhani is a delicacy with a smooth velvety texture and is traditionally cooked in low flame overnight. It can also be cooked in a pressure cooker for a shorter cooking time:

Prep Time: 15 mins

Cook Time: 40 mins

Servings: 4 persons

Ingredients you will need:

  • ½ tsp of Garlic and Ginger Paste
  • ¾ cup whole urad (whole black lentil)
  • 3 tbsp of butter
  • 2 tbsp Rajma (kidney beans)
  • 1 tsp of Jeera (cumin seeds)
  • 2 green chillies, cut lengthwise
  • 25 mm stick Dalchini (cinnamon)
  • 3 Elaichi (cardamoms)
  • ½ cup of finely chopped onions
  • 1 tsp chilli powder
  • ¼ tsp of Haldi (turmeric powder)
  • 1 1/2 cups of fresh tomatoes
  • 2 tbsp chopped Dhania (coriander)
  • ½ cup of cream
  • 1 tbsp of fresh cream for garnish
  • Salt to taste 

Method for making Dal Makhani:

  1. To make the Dals, the first thing you need to do is wash the Urad and Rajma. Soak them overnight.
  2. In the morning, drain it and add 2 cups of water and salt. Cook in a pressure cooker until it whistles or the Dals is overcooked. 
  3. Release the steam from the pot before opening the lid.
  4. Stir and whisk until the Dal is almost completely mashed. Set aside.
  5. Heat the butter in a pan and add the cumin seeds.
  6. Add the green chillies, cloves, cardamoms, cinnamon, and onions. Saute until the onions are golden brown.
  7. Add the Priya Ginger Garlic Paste, chilli powder, and turmeric powder. Cook on medium heat.
  8. Add the dal along with salt and 2 tbsp of water. Simmer for about 15 mins
  9. Add the cream and mix well. Simmer for another 3 minutes.
  10. Serve your Dal Makhani while hot. Garnish with fresh cream and coriander.

This product is not available to be shipped internationally.