Name: Ginger garlic paste
Prep time: 20 min
Total time: 20 min
Yield: 20
Ingredients: 200 grams ginger (peeled & chopped); 300 grams garlic cloves (peeled); 2 teaspoons salt (adjust to taste); ¼ cup oil (sunflower or vegetable oil or coconut oil) or any neutral tasting oil

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Ginger Garlic paste is a cornerstone of many Indian recipes. Try this simple homemade Garlic Ginger paste recipe. Prepare it for yourself and set your fridge up for several weeks’ worth of cooking success.

Ginger garlic paste is a popular culinary ingredient. It is used extensively in various cuisines. This is particularly true in Indian, Southeast Asian, and Middle Eastern dishes. It is a blend of fresh ginger and garlic. These ingredients are finely ground together to create a smooth paste.

The paste carries a robust and aromatic flavor. Ginger adds a subtle warmth and peppery taste. Garlic provides a strong, pungent kick. This combination can elevate the overall taste of many dishes.

Ginger garlic paste serves as a foundational ingredient in marinades, curries, soups, and stir-fries. It is often sautéed in oil before adding other ingredients, allowing its flavors to develop further and infuse the dish. This paste can also be used in salad dressings, dips, and sauces.

Both ginger and garlic are known for their health benefits. Ginger is recognized for its anti-inflammatory and digestive properties. Garlic is celebrated for its potential to boost the immune system. It can also reduce blood pressure and improve heart health.

To make ginger garlic paste, peel fresh ginger and garlic cloves first. Then, blend them together with a small amount of water or oil. This will help you achieve a smooth consistency. The paste can also be prepared in larger batches and stored in the refrigerator or freezer for future use.

In summary, ginger garlic paste is a versatile and flavorful ingredient. It enhances the taste of a wide array of dishes. This makes it a staple in many kitchens around the world.

Ingredients for Ginger Garlic Paste

▢ 200 grams ginger – after peeling chopped in large chunks
▢ 300 grams peeled garlic cloves
▢ 2 teaspoons salt – edible and food grade, or add regular salt or sea salt or pink salt
▢ ¼ cup oil – can use sunflower oil or peanut oil or coconut oil or any neutral tasting oil

Step-by-Step Guide to Making Ginger Garlic Paste

Preparation

Peel the garlic cloves and place them in a bowl.
- Discard any cloves that are wilted, dried, or have black spots/powder-like substance.

2. Rinse the ginger roots thoroughly, peel them, and roughly chop.

3. Add the chopped ginger to the bowl with the garlic.

4. Rinse the ginger and garlic together in warm water a few times to clean well.

5. Drain all the water completely.

Making Ginger Garlic Paste

Add the garlic cloves to a grinder jar, food processor, or high-speed blender.

2. Add salt and oil.

Both help preserve the paste and prevent it from turning dark.
Remember to reduce salt in dishes when using this paste.

3. Grind or blend until smooth and fine.

4. Add the chopped ginger and continue grinding until you get a smooth, lump-free paste.

5. Do not add water while grinding—this shortens shelf life.

6. Transfer the paste into a clean, dry glass jar. Close tightly and refrigerate.

A small ceramic jar of homemade ginger garlic paste on a wooden cutting board, surrounded by fresh ginger root and garlic cloves.

Storage And Uses

You can either opt to refrigerate or freeze the homemade ginger garlic paste. Use a clean, dry glass jar to store the paste.
In a refrigerator the paste keeps well for about 3 to 4 weeks. In the freezer for 1 to 2 months.
While removing the paste, always use a clean dry spoon. Take the paste as needed and then close the jar tightly with its lid and keep back again the refrigerator.
Use ginger garlic paste as required in any recipe that you make.

Homemade ginger garlic paste in a glass jar with fresh ginger and garlic cloves on the side

Notes and tips for making and storing ginger garlic paste:

Notes

Ginger and garlic are usually used in equal quantities. But, you can adjust the ratio depending on your taste. You can also change it according to the recipe’s requirements.
Always use fresh ginger and garlic for the best flavor and aroma.
Peeling garlic completely and lightly scraping or peeling ginger ensures a smooth paste without fibrous bits.
Adding a small amount of oil and salt helps preserve the paste longer and prevents discoloration.

Tips

Blending: Cut ginger into small pieces before blending to avoid stringy fibers in the paste.
Storage: Store the paste in a clean, airtight glass jar in the refrigerator for up to 3–4 weeks.
Freezing: First, you can freeze the paste in ice cube trays. Then, transfer the cubes to a zip-lock bag for easy use. Each cube is roughly one tablespoon.
Oil Method: Cover the top layer of the paste with a thin film of oil. This will extend its shelf life in the jar.
Avoid Water: Do not add water when grinding, as it reduces shelf life. Use oil instead.
Batch Prep: Make a small to medium batch instead of very large quantities to ensure freshness.

Video

Frequently Asked Questions (FAQ)

1. Can I use store-bought ginger garlic paste instead of homemade?
Yes, you can. Store-bought paste is convenient, but homemade paste usually has a fresher flavor and no preservatives. If using store-bought, reduce the quantity slightly as it may be stronger in taste.

2. Why does my ginger garlic paste turn green or blue?
This can happen due to a natural chemical reaction between garlic and acidic ingredients or even due to temperature changes. It’s harmless, but to minimize it, always store the paste in an airtight container and avoid adding water.

3. How long can I store homemade ginger garlic paste?
When refrigerated, it stays fresh for 3–4 weeks. If frozen in small portions, it can last up to 3–4 months without losing much flavor.

4. Should I peel ginger before making the paste?
It’s optional. If the ginger skin is tender and clean, you can leave it on after washing thoroughly. For a smoother paste and longer storage, peeling is recommended.

5. Can I make ginger paste and garlic paste separately?
Yes, you can prepare and store them separately. Some recipes call for only ginger or only garlic, so separate pastes can be useful.

6. How do I prevent the paste from spoiling quickly?
Avoid adding water while blending, use oil instead, add a pinch of salt as a natural preservative, and always use a clean dry spoon when scooping from the jar.

7. Does the ratio of ginger to garlic matter?
Traditionally, equal amounts are used. But you can adjust depending on personal preference or recipe—more garlic for stronger pungency, more ginger for extra warmth.

Ginger garlic paste

Yield: 20 tablespoons

Prep Time: 20 minutes

Total Time: 20 minutes

Ginger Garlic Paste is a kitchen essential in South Asian and global cooking, adding instant flavor and aroma to curries, stir-fries, marinades, and rice dishes. Made by blending fresh ginger and garlic into a smooth paste, it saves time during busy cooking while delivering the same depth of taste as freshly chopped ingredients. This versatile paste not only enhances flavor but also offers the natural health benefits of ginger and garlic. With a few simple storage tips, you can keep a batch ready in your fridge or freezer for weeks, making meal prep quicker and easier.

Ingredients

200 grams ginger (peeled & chopped)
300 grams garlic cloves (peeled)
2 teaspoons salt (adjust to taste)
¼ cup oil (sunflower or vegetable oil or coconut oil) or any neutral tasting oil