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Servings  grams | Prep Time 40 mins | Total Time 40 mins

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

Ingredients

  • ▢ 400 grams ginger – after peeling chopped in large chunks
  • ▢ 600 grams peeled garlic cloves
  • ▢ 1 tablespoon rock salt – edible and food grade, or add regular salt or sea salt or pink salt
  • ▢ 1 cup oil – can use sunflower oil or peanut oil or any neutral tasting oil

Instructions 

Preparation

  1. Peel the garlic cloves. Take them in a bowl.
  2. While peeling, discard garlic cloves that have wilted, dried or have black powder like substance or black spots on them. 
  3. Rinse the ginger roots and then peel them. Then roughly chop them
  4. Add the chopped ginger to the bowl containing the peeled garlic cloves. Rinse them again very well in warm water a few times. Drain all the water.

Making Ginger Garlic Paste

  1. Add them in a grinder jar or food processor or a high speed blender. 
  2. Also add rock salt and oil. Both salt and oil help in preserving the paste and it does not turn dark too. Just do keep in mind to add less salt in any recipe that you make using this ginger garlic paste.
  3. Grind or process or blend to a smooth and fine consistency. Make sure there are no small chunks of either the ginger and garlic in the ground paste.
  4. You don’t need to add any water while grinding or blending. 
  5. Transfer the prepared paste in a clean glass jar. Close the lid and refrigerate.

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.

Notes

  • Use fresh and tender ginger. Always peel the ginger and rinse them well.
  • Ensure to use fresh garlic cloves separated from the garlic pod. Kindly do not use frozen garlic or store brought peeled garlic. It is better to peel the garlic yourself. Also do not use garlic chives.
  • I usually make small batches and store the ginger-garlic paste. According to your needs, you can make less or more quantities of the paste.
  • Note that the approximate nutrition info is for the entire amount of ginger garlic paste made with this recipe.

Nutrition Info (Approximate Values)