Ginger garlic paste is a flavorful and aromatic blend made from fresh ginger and garlic, widely used in Indian, Asian, and Middle Eastern cooking. Having ginger garlic paste stored in your kitchen is convenient and time-saving. Making it at home ensures a fresh, preservative-free alternative to store-bought versions.
Ginger Garlic Paste
Whether preparing a curry, stir-fry, marinade, or biryani, a spoonful of this paste can instantly elevate the taste. Convenient and versatile, it not only saves time during cooking but also brings the powerful health benefits of ginger and garlic to your meals. Both ginger and garlic are rich in anti-inflammatory properties and aid in digestion.
In my initial days of cooking, I used store-bought ginger-garlic paste. But I never got the aroma in the dishes. Then I started making it fresh as I needed it. I can definitely see the change in taste and aroma. So I decided to make it in large quantities for time-saving purposes.
How to make ginger garlic paste
Ingredients used
Method
Clean the ginger root to remove any dirt. Then scrape the ginger root skin with a knife or a spoon. Peel the skin of garlic pods. Chop the ginger root roughly into small pieces. If the garlic pods are small, you can blend them as such or chop them in half. Take the ginger, garlic, and a pinch of crystal salt in a blender. Blend it to make a smooth paste. Do not add any water. The given quantity will stay good for 2 weeks in the refrigerator.
How to store ginger garlic paste
Once you blend the ginger garlic paste, store it in a clean, dry, air-tight container in the refrigerator. Always use a dry spoon for a longer shelf life.
If you are making a big batch, then you can spoon the ginger garlic paste into ice cube trays and freeze. Once it freezes, remove it from the ice cube tray and store the cubes in a freezer-safe zip lock bag or container. It will stay good for 5 to 6 months.
Why does ginger garlic paste turn green?
When I first made it, I just blended ginger and garlic. But the very next day, it turned green, and I didn’t get the aroma. So when I tried next time, I added a pinch of crystal salt and it worked. Even after weeks, it didn’t change colour or aroma.
Note: The salt we add while blending is so little that it won’t affect the saltiness of the dish. If you are in doubt, you can always check the saltiness of the dish before you add salt.
| Pro tip Alternatives for salt to use as preservatives: You can use 1/2 teaspoon of cooking oil or a pinch of turmeric powder instead of salt for the given quantity of ginger and garlic. Ratio of ginger and garlic: The ratio of ginger to garlic varies in each household. While I used ½ to ¾, some households use 1:1. You can try which one works best for your taste. |
A few recipes where you can use ginger garlic paste
Ginger garlic paste recipe
Equipment
Ingredients
- 1/2 Cup Ginger roughly chopped
- 3/4 Cup Garlic pods peeled
- 1/4 teaspoon Rock salt
Instructions
- Take all ingredients in a blender and blend till smooth. Do not add water.
- Store refrigerated in an airtight container.
Notes
- Always use a dry spoon so the given quantity will stay good for 2 weeks.
- You can use 1/2 teaspoon of cooking oil or a pinch of turmeric powder instead of salt for the given quantity of ginger and garlic.
- The ratio of ginger to garlic varies in each household. While I used ½ to ¾, some households use 1:1. You can try which one works best for your taste.
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This post was originally published in October 2016, but has now been updated with new pictures and more content.
Homemade ginger garlic paste is easy to make it. Thanks for sharing with me .
You are welocme.
Great recipe! So easy to make, I cannot believe I’ve been buying the paste from the store!
Thank you
This ginger garlic paste was super simple to make and way better than store-bought!
Thank you
This worked perfectly! I never knew the right proportions before and now I can make it at home 🙂
Thank you
When a recipe calls for ginger/garlic paste–can freshly chopped ones be substituted? I’ve always hesitated trying recipes calling for ginger/garlic paste because I don’t get the shop-bought ones in jars. Or if I make my own, I may not be using them often (is making them into a paste just for convenience, or is there a difference in flavour from freshly chopped ones?).
There is definitely a difference in aroma of the dish…in dishes such as Biriyani or Pulao or some Chicken curries I don’t think the chopped ginger garlic can give the flavour and aroma of the paste..?… When you try it for you can see the difference??
Thanks for the info. I would then like to make your ginger-garlic paste some time 🙂
Do surely try.. you will like the difference?
Thank You so much for sharing this useful tip
Thank you?
Like the fresh ones than the brought in.
Ya me too?
Agree with you! Home made is the best 🙂
True dear?… Thank you..
very nice!!
Thank you Anu?
Very handy. I too make it at home… Great share
Thank you Ruchi?
Ginger and Garlic, two of my favorite ingredients to spice any dish up! Wildy used in Taiwanese cooking as well! I can see this as a multifunctional paste!
True?.. this can make the dish truly aromatic.. Thank you?