Ever run out of garlic paste mid-cooking? We sure did.
Finding a substitute can feel like solving a kitchen mystery.
Here’s our confession: We love our meals bursting with flavor. Garlic paste plays a big part in that.
Without it, dishes seem to lose their mojo.
We’ve got tricks up our sleeve, though. Ready to amp up your cooking game? Let’s dive into some tasty swaps.
7 Easy Substitutes for Garlic Paste
If you’re out of garlic paste, don’t sweat it. Here are seven options to the rescue:
| Substitute | Taste | Texture | Suitable Dishes |
| Garlic Powder | Milder, more concentrated flavor than fresh garlic | Fine powder | Rubs, marinades, dressings, sauces |
| Minced Garlic | Stronger, more pungent flavor than garlic powder | Finely chopped | Sautéed dishes, stir-fries, soups, stews |
| Garlic Salt | Salty with a mild garlic flavor | Granular | Seasoning meats, vegetables, dips |
| Garlic Flakes | Stronger flavor than garlic powder, needs time to hydrate | Flaky, dry | Stews, braises, slow-cooked dishes |
| Fresh Garlic Cloves | Strongest, most pungent garlic flavor | Crunchy when raw, soft when cooked | Sautéed dishes, roasted vegetables, marinades |
| Roasted Garlic | Sweet, mellow, less pungent than raw garlic | Soft, spreadable | Dips, spreads, mashed potatoes, soups |
| Asafoetida (Hing) | Pungent, sulfurous flavor, similar to garlic and onions | Powdery | Indian curries, dals, vegetable dishes |
1 – Garlic Powder
Garlic powder stands in well for garlic paste. We toss it into almost every dish needing that garlicky hit. It’s all about the ratio. A little goes a long way.
Garlic powder blends smoothly into sauces and marinades, missing that fresh garlic texture but keeping the flavor alive. It’s dry and concentrated. We’ve learned it’s best to start small and taste as you go.
In recipes asking for garlic paste, we use a 1:2 ratio. That means for every teaspoon of paste, half a teaspoon of powder works. This trick keeps our meals zesty without overwhelming them.
Finding more about this swap? Check out this article on garlic powder for deeper dives and more tips.
2 – Minced Garlic
We often go for minced garlic when the paste is out. It brings a fresh vibe to our meals. You get that chunkier feel, which adds a nice texture to dishes.
For each teaspoon of garlic paste needed, we swap in one teaspoon of minced garlic. This keeps the flavor on point. Minced garlic works wonders in stir-fries and sautés, adding those little bursts of flavor that we all crave.
Our tip? Mix it with a bit of olive oil. This makes it spread through your dish more evenly. We’ve found this hack makes our cooking even more flavorful.
3 – Garlic Salt
Garlic salt is a mix we often grab. It works nicely in place of garlic paste. We find the balance key here. It’s salty, so we adjust other salty ingredients in our recipes.
In using garlic salt, a ratio helps us. For each teaspoon of garlic paste, half a teaspoon of garlic salt mixed with a pinch of sugar does the trick. This keeps dishes well-flavored.
We blend this into soups and stews. It spreads the garlicky taste evenly. Our meals keep their zesty edge this way.
Curious for more on this? Follow the link for deeper insights into using garlic salt right here.
4 – Garlic Flakes
We often grab garlic flakes as another swap. Garlic flakes add a subtle taste. They soak up and release flavor slow. This option is great for long-cooking dishes.
We use a 1-to-1 ratio here, swapping flakes for paste directly. Our dishes keep their garlic kick. In stews and slow-cooked meals, flakes work wonders.
Our story? We once forgot garlic paste for a slow-cooker pot roast. In went the flakes. Hours later, the flavor was spot on. Flakes saved our dinner.
5 – Fresh Garlic Cloves
Fresh garlic cloves are our go-to. They bring a robust flavor. Easy to find, these cloves are perfect for any dish.
We mince them up fine to mimic the paste’s texture. The key here is the amount. For every teaspoon of paste, one large clove minced does the job. This swap ensures meals remain flavorful.
Often, we’ve tossed in a bit too many, finding our dish a tad more garlicky. Yet, it only added a deeper taste. Our dishes stay lively and full of zing.
Want more details on working with garlic cloves? You might want to read about substitutes for garlic cloves for additional insights.
6 – Roasted Garlic
Roasting garlic transforms it. It mellows the bite. Turns sweet, really. We wrap it in foil, bake until soft. Squeeze out the goodness.
For garlic paste, think one tablespoon roasted garlic. This swap works. Makes dishes rich, deep in flavor.
In stews, we’ve used roasted garlic. It blends seamlessly. Adds layers of taste without the raw edge. We find it superb for mellow dishes.
The ratio is simple. Keeps recipes grounded in taste.
7 – Asafoetida (Hing)
Asafoetida, or hing, stands in as a brilliant swap for garlic paste. Bold in flavour, it adds a savory backdrop to any dish.
This ingredient is a staple in spice racks for those who adore cooking up a storm. It’s ground into a fine powder, making it easy to mix into meals. A pinch goes far.
We use it sparingly. For every teaspoon of garlic paste, a quarter teaspoon of hing is enough. It ensures flavours are enriched, not overpowered.
You might find more about swapping in asafoetida in your meals intriguing. For a deeper dive, check this out on how to substitute asafoetida.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.