Pastes & Pulps

Indian pastes and pulps are essential in Indian and European cooking, adding rich Indian flavours and convenience. In Indian cuisine, they create the base for curries, chutneys, and marinades, while in European kitchens, they bring bold, exotic notes to stews and sauces. Opting for pastes from India ensures authentic taste, crafted with high-quality ingredients and traditional recipes.

And what’s better than getting these top-quality Indian pastes and pulps delivered straight to your home in Europe? Delivered within 1-2 days through DHL and PPL, Dookan ensures instant delivery of Indian grocery products across 20+ countries in Europe. 

Pastes, Pulps, and Jams - Delivered at Your Doorstep in Europe 

From fragrant spices to juicy fruits, our de range of pastes, pulps and jams in Europe offers a convenient and delicious way to add Indian flair to your meals.

Fusion Flavors: Integrating Indian Pastes into Indian and European Culinary Traditions

With the versatile ingredients, it’s easy to add depth, aroma, and richness to various recipes with Indian pastes, pulps and jams, transforming everyday European and Indian meals into gourmet experiences.

1. Ginger Garlic Paste

• Indian Dishes:
  • Ingredients: Ginger garlic paste, chicken, yogurt, garam masala, tomatoes.
  • Cooking Time: 40 minutes*
  • Recipe Link
  • Recipe - Marinate chicken in ginger-garlic paste, yogurt, and spices. Then, cook the marinated chicken in a rich tomato-based gravy.
  • Ingredients: Ginger garlic paste, cauliflower, potatoes, turmeric.
  • Cooking Time: 25 minutes*
  • Recipe Link
  • Recipe - Stir-fried potatoes and cauliflower in a spiced mixture using ginger garlic paste to enhance the flavors.
• Chicken Tikka Masala:
• Aloo Gobi:
• European Dishes:
  • Ingredients: Ginger garlic paste, lamb, lemon juice, oregano.
  • Cooking Time: 20 minutes.
  • Recipe Link
  • Recipe - Marinate lamb with ginger garlic paste, olive oil, and oregano before grilling.
  • Ingredients: Ginger garlic paste, olive oil, spaghetti, chili flakes.
  • Cooking Time: 15 minutes.
  • Recipe Link
  • Recipe - Sauté ginger garlic paste in olive oil, then toss with spaghetti and chili flakes.
• Greek Lamb Gyros: 
• Aglio e Olio Pasta: 

2. Green Chilli Paste

• Indian Dishes:
  • Ingredients: Green chili paste, fish, coconut milk, turmeric.
  • Cooking Time: 30 minutes*
  • Recipe Link
  • Ingredients: Green chili paste, chicken, onions, spices.
  • Cooking Time: 40 minutes*
  • Recipe Link
• Goan Fish Curry: The heat in this coastal curry comes from green chili paste combined with coconut milk.
• Andhra Green Chilli Chicken: This fiery dish uses green chili paste to spice tender chicken pieces.
• European Dishes:
  • Ingredients: Green chili paste, parsley, capers, lemon juice.
  • Cooking Time: 10 minutes.
  • Recipe Link
  • Ingredients: Green chili paste, bell peppers, tomatoes.
  • Cooking Time: 30 minutes.
  • Recipe Link
• Spanish Salsa Verde: Blend green chili paste with herbs and garlic for a tangy salsa verde.
• Hungarian Lecsó: This hearty stew uses green chili paste for a spicy kick.

3. Tamarind Paste

• Indian Dishes:
  • Ingredients: Tamarind paste, fish, mustard seeds, garlic.
  • Cooking Time: 40 minutes*
  • Recipe Link
  • Ingredients: Tamarind paste, jaggery, and cumin powder.
  • Recipe Link
• Assam Fish Curry: Tamarind paste gives a sour and tangy flavor to this East Indian fish curry.
• Imli Ki Chutney: This tangy chutney uses tamarind paste, a staple for Indian snacks like samosas.
• European Dishes:
  • Ingredients: Tamarind paste, garlic, Worcestershire sauce.
  • Cooking Time: 15 minutes*
  • Recipe Link
  • Ingredients: Tamarind paste, beef, vinegar, sugar.
  • Cooking Time: 3-4 hours.
  • Recipe Link
• Steak Sauce: Tamarind paste adds a tangy twist to this sauce, often paired with grilled meats.
• German Sauerbraten: Use tamarind paste in this marinated beef dish for a unique tangy-sweet flavor.

4. Biryani Masala Paste

• Indian Dishes:
  • Ingredients: Biryani masala paste, mutton, basmati rice.
  • Cooking Time: 90 minutes*
  • Recipe Link
  • Ingredients: Biryani masala paste, paneer, rice, saffron.
  • Cooking Time: 60 minutes.
  • Recipe Link
• Lucknowi Mutton Biryani: This rich biryani uses biryani masala paste for its aromatic flavor.
• Paneer Biryani: A vegetarian version of biryani with paneer and biryani masala.
• European Dishes:
  • Ingredients: Biryani masala paste, seafood, saffron.
  • Cooking Time: 40 minutes*
  • Recipe Link
  • Ingredients: Biryani masala paste, lamb, apricots, almonds.
  • Cooking Time: 2 hours.
  • Recipe Link
• Spanish Paella: Spice up this traditional seafood dish with biryani masala paste.
• Moroccan Lamb Tagine: The biryani masala paste adds depth and spice to this slow-cooked lamb stew.

5. Garlic Paste

• Indian Dishes:
  • Ingredients: Garlic paste, brinjal, peanuts, tamarind.
  • Cooking Time: 30 minutes.
  • Recipe Link
  • Ingredients: Garlic paste, onions, curry leaves, tamarind.
  • Cooking Time: 40 minutes.
  • [Recipe Link]
• Hyderabadi Bagara Baingan: Garlic paste gives this brinjal curry its robust flavor.
• Chettinad Garlic Curry: A South Indian specialty, this curry uses garlic paste for its bold taste.

Indian Pulps Uses in Indian and European Cuisine 

Mango Pulp in Indian Cuisines 

Mango Lassi

• Ingredients: Mango pulp, yogurt, sugar, cardamom, ice cubes.
• Instructions: Blend mango pulp, yogurt, sugar, and a pinch of cardamom with ice until smooth. Serve chilled.
• Recipe Link: Mango Lassi

Aamras

• Ingredients: Mango pulp, sugar (optional), cardamom powder.
• Instructions: Puree mango pulp, add sugar if needed, and a pinch of cardamom powder. Serve with poori or chapati.
• Recipe Link: Aamras Recipe.

Mango Kulfi

• Ingredients: Mango pulp, condensed milk, cream, cardamom, nuts (optional).
• Instructions: Mix mango pulp, condensed milk, and cream, pour into molds, and freeze. Garnish with nuts before serving.
• Recipe Link: Mango Kulfi Recipe.

Mango Pulp in European Cuisines

Mango Sorbet

• Ingredients: Mango pulp, sugar, lemon juice, water.
• Instructions: Blend mango pulp with sugar, lemon juice, and water, freeze, and churn occasionally for a smooth sorbet.
• Recipe Link: Mango Sorbet Recipe.

Mango Panna Cotta

• Ingredients: Mango pulp, cream, sugar, gelatin.
• Instructions: Mix cream and sugar, add gelatin, pour into molds, and layer with mango pulp. Chill and serve.
• Recipe Link: Mango Panna Cotta Recipe.

Mango Salsa

• Ingredients: Mango pulp, onion, cilantro, lime, chili.
• Instructions: Mix mango pulp with chopped onion, cilantro, lime juice, and chili. Serve with grilled fish or chicken.
• Recipe Link: Mango Salsa Recipe.

Tamarind Pulp in Indian Cuisines 

Tamarind Rice (Puliyodarai)

• Ingredients: Tamarind pulp, cooked rice, peanuts, curry leaves, mustard seeds, dry red chilies, spices.
• Instructions: Cook tamarind pulp with spices, mix it into cooked rice, and garnish with roasted peanuts.
• Recipe Link: Tamarind Rice Recipe.

Sambar

• Ingredients: Tamarind pulp, toor dal, sambar powder, vegetables, curry leaves.
• Instructions: Cook toor dal, vegetables, and tamarind pulp with sambar powder. Temper with mustard seeds and curry leaves.
• Recipe Link: Sambar Recipe.

Tamarind Pulp in European Cuisines 

Tamarind Glazed Duck

• Ingredients: Duck, tamarind pulp, honey, soy sauce, garlic.
• Instructions: Marinate duck in tamarind, honey, and soy sauce, roast until crispy, and glaze with the remaining marinade.
• Recipe Link: Tamarind Glazed Duck Recipe.

Tamarind and Apricot Chutney

• Ingredients: Tamarind pulp, apricots, sugar, spices.
• Instructions: Cook tamarind and apricots with sugar and spices until thickened. Perfect for cheese boards.
• Recipe Link: Tamarind and Apricot Chutney.

Tamarind Marinade for Grilling

• Ingredients: Tamarind pulp, garlic, olive oil, herbs.
• Instructions: Mix tamarind pulp with garlic, olive oil, and herbs to create a tangy marinade. Use it to grill vegetables or meats.
• Recipe Link: Tamarind Marinade Recipe.

Solutions For Keeping Your Pastes And Pulps Fresh In European Climate

• Store pastes and pulps in airtight containers to prevent air exposure and maintain freshness.
• Keep items like mango or tamarind pulp in the fridge to slow oxidation and prolong shelf life.
• Freeze pastes in ice cube trays for easy portioning and long-term storage.
• Store in smaller containers to avoid exposing the entire batch to air each time.
• Add a little oil or vinegar to pastes to naturally extend their freshness.
• Always label with preparation dates to keep track of expiry and use within optimal time.

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