This garlic ginger paste recipe comes together in just 10 minutes and could be one of the handiest additions to your meal-prepping routine. It contains no preservatives yet remains fresh for weeks!
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I've always had reservations about store-bought spices and sauces; they just feel "unclean" to me, if you catch my drift!
With my homemade curry powder substitute and this ginger garlic paste at hand, I can whip up a delicious meal anytime! My younger one fondly calls it gg paste .
There are actually two good reasons why I adore this garlic ginger paste recipe: its versatility - a spoonful of this can elevate any dish to the next level. I use it in classic Indian dishes like smoked aubergine curry and bhindi masala, as well as in inspired dishes like spicy couscous and potato pasta.
Another reason why this recipe holds a special place in my heart is that it's made with all-natural ingredients and yet lasts for weeks without turning an unpleasant and greenish.
This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.
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Allergens Free Labels
This ginger & garlic paste is made with all-natural ingredients, is a plant-based recipe, and is:
- gluten-free
- grain-free
- dairy-free
- nut-free
- soy-free
This recipe also has no tomatoes and no mustard.
Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
What is the ratio of garlic to ginger in paste?
There is no hard and fast rule about the ginger-garlic paste ratio. It can depend on your individual preference. I prefer a 1:1 ratio, meaning equal quantities of ginger and garlic.
If you favor garlic more than ginger, increase the quantity of garlic. If you prefer ginger over garlic, use more ginger.
I use my kitchen scales to measure the ingredients so that I get the ratio right, everytime.
Ingredients
This recipe requires just 5 ingredients - ginger and garlic being the two main ones. As always, refer to the recipe card for quantities.
Oil: I suggest using only neutral oil. Oils with distinct flavors such as avocado, peanut, and olive oil will alter the taste of the dish to which you add this paste.
Ginger: Please use fresh ginger root. I do not recommend frozen ginger for this recipe. The rationale is that for extended shelf-life, this paste should contain as little external moisture as possible.
Salt: It serves as both a preservative and an abrasive to help in making the paste smooth.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
How long will home made ginger garlic paste last?
This homemade ginger-garlic paste will last in the refrigerator for up to 3 weeks. So feel free to make a big batch of it.
Store it in a clean glass jar or container with a tight-fitting lid. Always use a clean, dry spoon and do not keep the jar at room temperature for too long.
Can I freeze ginger garlic paste?
Yes, ginger-garlic paste is perfect for freezing! Place a 2-teaspoon-sized serving of this paste in ice cube trays and freeze. Once frozen, remove from the trays and store these frozen cubes in a freezer-safe bag for up to 3 months. Add one or more cubes as needed for the recipe, straight from frozen.
Instructions
Learning how to make garlic ginger paste will make cooking such a pleasure! Imagine having to peel garlic and pound ginger on a busy weeknight?!
Include making this paste in your weekly meal prep routine, and you'll have a genie in a bottle 😆. Come, let's make it.
Step 1: Wash the ginger. Chop it into small pieces. Peel the garlic and chop them too.
Step 2: Make the gg paste: 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 puree.
Transfer the paste to a bowl and allow it to cool completely. And that's it, your beautiful, ivory-colored ginger & garlic paste is ready for you to add to your dishes.
Check the section below to learn how to use ginger garlic paste and also when to add it while cooking.
Notes
Yield: These measurements will yield approximately ⅓ cup (about 70 grams) of the paste.
To peel or not peel the ginger?: 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.
Do not have a blender? You can make it in a mortar and pestle or a food processor. Keep in mind that you may not get a fine, smooth paste.
Why does my ginger garlic paste turn green?
The sign of good gg paste is that it should be ivory-colored and smell fresh. Your paste may have turned green or bluish-green for one or more of these reasons:
- You have not used the adequate quantity of oil and salt. Remember, both salt and oil are natural preservatives, and using them in the quantities mentioned in this recipe is necessary.
- You have not used a high-speed blender to grind the paste. As I have also explained in this amla pudina chutney and green chutney recipe posts, grinding causes friction and heat. Therefore the longer ginger and garlic are exposed to heat and friction, the more likely they are to become greenish in color.
- You have added more water than what is mentioned. Too much moisture will cause mold to form.
- You have not used a dry, clean spoon, and/or you have kept the jar at room temperature for too long.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
How to use ginger garlic paste
An essential ingredient in Indian food, and particularly in many North Indian dishes, I use garlic and ginger paste in many non-Indian dishes such as these teriyaki glass noodles with great outcomes!
Here are some basics to keep in mind:
- Most recipes will state the quantity clearly. If not, as a rule of thumb, for a dish serving 4 people, add 2 teaspoons of garlic ginger paste.
- Add this paste into your curries and lentils. For example, when I am making this mung bean curry on busy days, instead of chopping, I add some of the paste.
- Classic Indian recipes of biryani or pulao recipe cannot be complete without this paste!
When to add ginger garlic paste while cooking?
As with all spices and aromatics, for the best flavor, add this paste toward the beginning of the cooking process, unless otherwise specified. It is typically added after frying the whole spices and onions (if the recipe calls for it). After adding the paste, fry it until it loses its raw edge.
Frequently Asked Questions
Yes, you can absolutely use ginger garlic paste as a substitute for using separate ginger and garlic.
Ginger garlic paste combines the flavors of both ingredients into a convenient, ready-to-use form. Using ginger garlic paste can save time and effort in meal preparation, especially when you want to add both ginger and garlic flavors to a dish without the hassle of peeling, chopping, and grinding them separately. Just ensure to adjust the quantity of ginger garlic paste according to your taste preferences and the recipe's requirements.
You can tell if ginger garlic paste has gone bad by its appearance, smell, and taste. A good ginger garlic paste should have a bright ivory color, smell and taste of fresh ginger and garlic.
If the paste has developed any mold, or unusual discoloration, or if there are signs of spoilage such as a slimy texture, discard it. A foul or off-putting odor is another indicator that your paste is spoiled. Additionally, if the paste tastes sour or has an unpleasant flavor, it is likely no longer safe to consume.
Here is a easy garlic paste recipe: Start by peeling several cloves of garlic and chop them. Transfer the chopped garlic to a high-speed grinder, add oil, salt and grind until smooth. Add 1-2 teaspoons of water, if required. Transfer the paste to a clean, airtight container and store it in the refrigerator.
Homemade garlic paste serves as a convenient and flavorful ingredient in various dishes, adding depth and aroma to dishes ranging from sauces and marinades to soups and stir-fries.
Ginger garlic paste is a versatile culinary ingredient commonly used in various cuisines, particularly in Indian cooking.
It is a blend of fresh ginger root and garlic cloves that have been crushed or ground into a smooth paste-like consistency. Ginger garlic paste serves as a foundational element in many recipes, adding depth of flavor and complexity to dishes such as curries, marinades, stir-fries, and soups.
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📖 Recipe
Homemade Ginger Garlic Paste Recipe (Lasts for weeks!)
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Ingredients
Equipment
Instructions
- Wash and pat dry the ginger. Chop into small pieces. Peel the garlic and chop them. The smaller your ginger and garlic pieces are, the faster they will grind to a smooth paste.
- Place the chopped ginger and garlic in a blender jar. Add the water, oil, and salt. Grind to a smooth, lump-free puree.2-3 inches (~30g) fresh ginger, 7-10 cloves (~30g) garlic, 2 teaspoons neutral oil, 1 teaspoon salt, 1 tablespoon water
- Store it in a clean glass bottle with a tight-fitting lid.
Nutrition
The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.
Notes
Alternative quantities provided in the recipe card are for 1x only.
Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.
Amy says
Very convenient to have on hand, and a wonderful way to use up my extra ginger and garlic before they go bad.
Padma Kumar says
Oh yes, such a savior!
Sharon says
This is a great way to preserve the last bits of ginger and/or garlic before they go bad!
Padma Kumar says
yes, and so handy!
bunfuns says
I always cook with garlic and ginger, maybe i'll make this in big batches. Thanks for sharing!
Padma Kumar says
You are welcome! This will be a game changer, for sure 🙂
bunfuns says
I would like to try this recipe soon. Thanks for sharing.
Debbie says
Great recipe for garlic ginger paste. Thank you for the easy to follow instructions to make it at home.
Padma Kumar says
Thank you for your feedback Debbie.
Amber says
Great idea! We use so much of this in our home kitchen. I'm so trying this! Love the idea without all those gunky preservatives.
Padma Kumar says
Thank you Amber, the fresh taste of it is just amazing!
Devaki says
Bless you Padma for this saviour of a recipe! Makes cooking so easy!
Padma Kumar says
Thank you so much Devaki.