Adrak lehsan paste ya lahsan mirch paste? Every Pakistani kitchen keeps these two jars, and they do completely different jobs. Mix them up and your korma turns fiery or your karahi tastes flat. Here is the simple difference, dish by dish, so you always reach for the right jar.
The short answer
Ginger garlic paste (adrak lehsan) is a mild, aromatic base. It starts the salan, builds depth and tenderises meat, but it brings almost no heat.
Chilli garlic paste (lahsan mirch) is a flavour driver. Red chillies and garlic ground together bring heat, smokiness and a bold garlic punch. One spoon can carry a whole dish on its own.
They are not substitutes for each other. They are teammates, and the best desi cooking often uses both.
What is ginger garlic paste?
Adrak lehsan paste is usually equal parts fresh ginger and garlic, ground smooth. It goes in at the very start of cooking: bloomed in hot oil for 30 seconds to a minute so the rawness cooks out and the oil picks up the aroma. In marinades, the ginger also works as a natural tenderiser for chicken, beef and mutton.
Because it is mild, it never decides how spicy your food is. That control stays with your mirch, which is exactly why it pairs so well with a chilli paste.
What is chilli garlic paste?
A real red chilli garlic paste is just red chillies, garlic and salt, ground fresh. No ginger, no vinegar, no thickeners. It is concentrated, so it replaces the daily peeling and grinding of lehsan and mirch in one spoon.
Be careful not to confuse it with bottled chilli garlic sauce, which is thinner, vinegary and made for dipping. We explain that fully in our guide to chilli garlic paste vs sauce.
Side-by-side comparison
| Ginger garlic paste | Chilli garlic paste | |
|---|---|---|
| Main ingredients | Equal parts ginger and garlic | Red chillies, garlic, salt |
| Flavour | Warm, aromatic, mild | Bold, smoky, garlicky |
| Heat | Almost none | Medium to fiery |
| Main job | Base and tenderiser | Heat and flavour driver |
| When it goes in | Start of cooking, in hot oil | With tomatoes, in marinades, or as tarka |
| Best for | Korma, biryani, nihari, everyday salan | Karahi, BBQ, noodles, fried rice, daal tarka |
| Storage | Refrigerate, use a dry spoon | Refrigerate, use a dry spoon |
Which paste for which dish?
- Chicken karahi: both. Adrak lehsan with the chicken, lahsan mirch with the tomatoes. See our 30-minute chicken karahi recipe.
- Korma, white handi, yakhni dishes: ginger garlic only. These dishes are built on mild, creamy depth; chilli paste would take over.
- BBQ, tikka and boti marinades: both. Ginger garlic tenderises, chilli garlic brings the smoky heat.
- Chowmein, fried rice and desi-Chinese: chilli garlic only. This is its home ground; see 10 dishes you can make with red chilli garlic paste.
- Daal tarka, anday, sandwiches and dips: chilli garlic. A small spoon lifts simple food instantly.
- Nihari and haleem: adrak lehsan in the cooking; chilli garlic on the table as a fiery topping for those who want it.
Can you substitute one for the other?
Sometimes, with rules. In hot dishes like karahi or chilli chicken, chilli garlic paste can stand in for ginger garlic paste; you will miss a little ginger warmth but gain flavour. The reverse rarely works: adrak lehsan in place of lahsan mirch leaves the dish flat and pale, because the chillies are the point. If you must, add ginger garlic paste plus extra red chilli powder, but expect a less smoky result than fresh-ground chillies give.
The pro move: use both
This is how restaurant-style depth happens at home. Bloom a spoon of adrak lehsan in hot oil first, add your tomatoes, then stir in chilli garlic paste and bhuno until the oil separates. The ginger and garlic build the base; the chilli paste sits on top of it with heat and aroma. Two spoons, zero chopping.
Whichever jar you pick, purity matters
Loose and mass-market pastes are often stretched with fillers, preservatives and artificial colour, which is why they taste dull and metallic compared with home grinding. Our red chilli garlic paste is ground fresh in small batches from just chillies, garlic and salt, then sealed at peak aroma. Milawat se paak, bas asli taste.
Frequently asked questions
What is the difference between chilli garlic paste and ginger garlic paste?
Ginger garlic paste (adrak lehsan) is a mild aromatic base of equal parts ginger and garlic. Chilli garlic paste is red chillies and garlic ground together; it brings real heat and bold flavour, not just a base.
Can I use chilli garlic paste instead of ginger garlic paste?
In hot, spicy dishes like karahi and chilli chicken, yes; expect more heat and slightly less ginger warmth. In mild dishes like korma or biryani masala, stick to ginger garlic paste.
Can I use both pastes in the same dish?
Yes, and many restaurant recipes do. Bloom ginger garlic paste in hot oil first, then add chilli garlic paste with your tomatoes and bhuno until the oil separates.
Which paste is better for BBQ marinades?
Use both. Ginger garlic paste tenderises the meat and builds the base, while chilli garlic paste brings the smoky heat and colour.
Does chilli garlic paste contain ginger?
No. A pure red chilli garlic paste is just red chillies, garlic and salt; there is no ginger, vinegar or filler in it.
How should I store these pastes?
Keep both refrigerated after opening and always use a clean, dry spoon. A pure, preservative-free paste stays fresh for weeks this way.
Ready to skip the daily grinding? Order pure red chilli garlic paste, fresh-ground in small batches with Cash on Delivery across Pakistan.
