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!
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.
This ginger garlic paste is free from
Besides being versatile, this homemade garlic ginger puree is also all-natural and free from:
This recipe is vegan.
Ginger and garlic are the two main ingredients in this recipe.
As always, check the recipe card for quantities.
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.
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.
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: 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
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.
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
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
Ginger Garlic Paste Recipe
- 1 high speed blender
- 1 glass bottle/ jar with a lid
- 2-3 inches fresh ginger (30 grams, approximately)
- 7-10 cloves garlic (30 grams, approximately)
- 2 teaspoons oil
- 1 teaspoon salt
- 1 tablespoon water
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.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Bless you Padma for this saviour of a recipe! Makes cooking so easy!
Padma Kumar says
Thank you so much Devaki.