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    Home » Gluten Free

    Published: May 2, 2021 · Modified: Dec 10, 2022 by Padma Kumar, 4 Comments

    Ginger Garlic Paste Recipe

    Jump to Recipe Print Recipe

    Ginger garlic paste is perhaps one of the handiest things to have as part of meal prepping. It takes only a few minutes to make and saves you so much time in the kitchen!

    Homemade ginger garlic paste placed in a white round bowl which is placed on a black board and with garlic cloves and ginger pieces on the side.

    Are you, like me, a meal-prepping pro? Yes? This homemade paste is just the thing you need to have as part of your weekly/fortnightly meal-prepping plan!

    With a spoonful of this garlic ginger paste, everything tastes better!

    Although you can buy readymade ginger paste and garlic paste, nothing beats the taste and flavor of homemade garlic ginger puree. This recipe uses all-natural ingredients and has a long shelf life.

    Ginger and garlic are so good for health! Read more about the health benefits of ginger and garlic.

    Jump to:
    • This ginger garlic paste is free from
    • Ingredients
    • Instructions
    • Notes and Tips
    • Storage
    • How to use garlic ginger paste
    • Frequently Asked Questions
    • 📖 Recipe
    • Comments

    This ginger garlic paste is free from

    Besides being versatile, this homemade garlic ginger puree is also all-natural and free from:

    ✨ Gluten

    ✨ Grains

    ✨ Nuts

    ✨ Soy

    ✨ Dairy

    This recipe is vegan.

    Ingredients

    Ginger and garlic are the two main ingredients in this recipe.

    As always, check the recipe card for quantities.

    Ingredients for garlic ginger puree placed in wooden plates on a white stripy background.

    Oil: I use neutral oil or you can use olive oil.

    Ginger: Fresh ginger root, please! I do not recommend using frozen ginger for this recipe. The reason is, for greater shelf-life, there should be as little external moisture in this paste as possible.

    Salt: Acts as a preservative and an abrasive to help make a smooth paste.

    Instructions

    If you love ginger and garlic, then this paste will make cooking such a pleasure! Imagine you having to peel garlic and pound ginger on a busy weeknight?! Include making this paste in your weekly meal prep routine and you will have a genie in a bottle 😆

    Let's make this, shall we?

    Step 1: Prep the ginger and garlic.

    Wash the ginger. Chop into small pieces. Peel the garlic and chop them.

    I do not peel the ginger. You can if you want. The easiest way to do this is to scrape the skin with a spoon. It is ok to leave some of the skin on.

    Chopped pieces of ginger and garlic placed in a wooden plate.

    Step 2: Place the chopped ginger garlic in a blender jar. Add the water, oil, and salt. Grind to a smooth, lump-free puree.

    The smaller your ginger and garlic pieces are, the faster they will grind to a smooth puree.

    Note: You can use a food processor to make this puree. Bear in mind that the paste you get may not be smooth.

    Notes and Tips

    Ginger garlic paste ratio: The good thing about this recipe is that you can make it just the way you like it. If you like garlic more than ginger, increase the quantity of garlic. If you prefer ginger over garlic, use more ginger.

    I like them in equal quantities. I use my kitchen scales to measure the ingredients. Having exactly equal quantities of ginger and garlic guarantees the best flavor!

    Yield: These measurements will yield, approximately, ⅓ cup (70 grams, approximately) of the paste. 

    🎓 Pro tip: Has your puree turned green or bluish in color? Two reasons may cause this: 1) you have not used any preservatives like oil or salt or 2) you did not use a high-speed blender or food processor.

    Storage

    Storage: The salt and oil act as natural preservatives. This ginger-garlic-paste stays in the refrigerator for 2-3 weeks. Store it in a glass bottle or container with a tight-fitting lid.

    Make a big batch of this and freeze it for up to 3 months!

    Store them in a freezer-safe container or bag.

    💡 Smart storage hack: Freeze 2 teaspoons size serving of this paste in ice cube trays. Store these frozen cubes in a freezer-safe bag and use one or more as needed for the recipe.

    How to use garlic ginger paste

    This is an essential ingredient in Indian cooking, and in particular, in many North Indian dishes.

    • Most recipes will state the quantity clearly. If not, as a thumb rule, for a dish serving 4, add 2 teaspoons of garlic ginger paste.
    • Cooking with ginger garlic paste: For the best flavor, this paste is added to the dish at the beginning, typically after you have fried the whole spices and onions. After adding the paste, fry it until it loses its "raw" smell. Both ginger and garlic have a strong flavor. Frying them for a few minutes will mellow their pungency.
    • Add this paste to your curries and lentils as I do to this (okra) bhindi masala and this eggplant curry. No biryani or fried rice recipe can be complete without this paste!
    • I use it in many of my non-Indian and fusion dishes as well. In this spicy pasta recipe, this garlic ginger puree gives a delicious curry twist to the pasta!
    • Use it to flavor your warm salads (as I do in this vegan cous cous salad), and in this Asian-inspired noodle dish - teriyaki noodles recipe.

    Frequently Asked Questions

    What is the ratio of ginger and garlic in ginger garlic paste?

    1:1
    That is equal quantities of ginger and garlic. I highly recommend using kitchen scales to measure the ingredient for the best flavor.
    You can use more garlic if you like it more than ginger. Or if you like the taste of ginger more and want just a hint of garlic, then use more ginger and less garlic.

    How long does garlic ginger paste keep?

    This is homemade and uses all-natural ingredients. The oil and the salt act as natural preservatives. It can last up to 3 weeks in the refrigerator and up to 3 months in the freezer. Store it in a clean glass jar with a tight-fitting lid. If freezing it, store it in freezer safe container.
    Smart storage hack: Place this paste in ice cube trays and freeze

    Why did my ginger garlic paste turn green?

    This can happen if you have made it without using any preservatives. Using natural preservatives (oil and salt) or synthetic preservatives (vinegar) will help prevent it from turning green.

    If you have made this ginger garlic paste, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter and Facebook xx Padma

    📖 Recipe

    Homemade ginger garlic paste placed in a white round bowl which is placed on a black board and with garlic cloves and ginger pieces on the side.

    Ginger Garlic Paste Recipe

    Padma Kumar
    Make this ginger garlic paste ahead of time, as part of your meal-prepping routine for hassle-free cooking. Store it in the refrigerator and add it to your dishes for an instant flavor boost.
    5 from 1 vote
    Print Recipe Pin Recipe Share by Email
    Prep Time 5 mins
    Pureeing time 5 mins
    Total Time 10 mins
    Course Sauce
    Cuisine Sauces and Purees
    Servings 7
    Calories 28 kcal

    Equipment

    • 1 high speed blender
    • 1 glass bottle/ jar with a lid

    Ingredients
      

    • 2-3 inches fresh ginger (30 grams, approximately)
    • 7-10 cloves garlic (30 grams, approximately)
    • 2 teaspoons oil
    • 1 teaspoon salt
    • 1 tablespoon water

    Instructions
     

    Prep the ginger and garlic

    • Wash the ginger. Chop into small pieces. Peel the garlic and chop them.
      I do not peel the ginger. You can if you want. The easiest way to do this is to scrape the skin with a spoon. It is ok to leave some of the skin on.
    • Place the chopped ginger and garlic in a blender jar. Add the water, oil, and salt. Grind to a smooth, lump-free puree.
      The smaller your ginger and garlic pieces are, the faster they will grind to a smooth paste.
      2-3 inches fresh ginger, 7-10 cloves garlic, 2 teaspoons oil, 1 teaspoon salt, 1 tablespoon water
    • Store it in a clean glass bottle with a tight-fitting lid.

    Notes

    Free from -  This recipe is gluten-free, grain-free, nut-free, soy-free, and dairy-free. 
    Measure: For this recipe, I highly recommend that you use kitchen scales to measure the ginger and garlic. Having exactly equal quantities of ginger and garlic guarantees the best taste!
    Yield: These measurements will yield, approximately, ⅓ cup (70 grams, approximately) of the paste. 
    Storage: Salt and oil act as natural preservatives. This ginger-garlic-paste stays in the refrigerator for 2-3 weeks.
    You can freeze this paste for up to 3 months and so feel free to make a big batch! Store them in a freezer-safe container or bag.
    Smart storage hack: Freeze 2 teaspoons size serving of this paste in ice cube trays. Store these frozen cubes in a freezer-safe bag and use one or more as needed for the recipe.
    Cooking with ginger garlic paste: For the best flavor, this paste is added to the dish at the beginning, typically after you have fried the whole spices and onions. After adding the paste, fry it until it loses its "raw" smell. Both ginger and garlic have a strong flavor. Frying them for a few minutes will mellow their pungency.
    How to use ginger garlic paste: Most recipes will state the quantity clearly. If not, as a thumb rule, for a dish serving 4, add 2 teaspoons of garlic ginger paste.
    Use it to flavor your warm salads (as I do in this vegan cous cous salad), and noodle dishes (in this teriyaki noodles recipe, ginger garlic paste is the main flavor ingredient).
    Add this paste to your curries and lentils as I do to this (okra) bhindi masala and this eggplant curry. No biryani or fried rice recipe can be complete without ginger garlic paste!
    Color: Has your puree turned green or bluish in color? This can happen for two reasons: 1) you have not used any preservatives such as oil or salt or 2) you are not using a high-speed blender or food processor.

    Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 28kcalCarbohydrates: 1.6gProtein: 0.4gFat: 2.3gSaturated Fat: 0.3gSodium: 387mgPotassium: 17mgFiber: 0.1gCalcium: 8mg
    Keyword adrak, garlic, ginger, lahsun, meal prepping, tomato puree
    Tried this recipe? Do share with us!Mention @mygoodfoodworld or tag #mygoodfoodworld

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    Reader Interactions

    Comments

    1. Devaki says

      June 15, 2022 at 11:24 pm

      Bless you Padma for this saviour of a recipe! Makes cooking so easy!

      Reply
      • Padma Kumar says

        June 16, 2022 at 2:04 pm

        Thank you so much Devaki.

        Reply

    Trackbacks

    1. Saag Paneer- Easiest Recipe - My Good Food World says:
      June 10, 2021 at 5:46 pm

      […] very fast. Wash the spinach leaves and then chop them. When the onions start turning brown, add ginger garlic paste, tomato paste, turmeric, ground red chilli and garam masala powder. Add the spinach, mix and cook […]

      Reply
    2. Moroccan Spiced Vegan Couscous Salad - My Good Food World says:
      June 3, 2021 at 6:54 pm

      […] Ginger – Garlic Paste – I could grate/mince ginger and garlic, but the paste of ginger and garlic makes it a lot easier. We are in a rush, remember! […]

      Reply

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    Picture of Padma Kumar creator of mygoodfoodworld.

    Hi, I'm Padma! I am a passionate cook and can cook through any mood! My cooking is all about simple, healthy meals made with fresh ingredients and with a lot of love. As a mum and an early childhood educator, I deeply care about raising healthy eaters.

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