Ginger garlic paste is one of the most basic essentials of Indian cooking. Apart from imparting a unique aroma to the foods it also aids in digestion and helps tenderize meats. While reaching out for a jar of ginger garlic paste from an Indian store may be an easier option, but you won’t get the same unique and refreshing flavors like the homemade paste. Your homemade ginger garlic paste is clean, pure and is free from preservatives. In this post I share the easiest way to make ginger garlic paste that you can store for several months.
About Ginger Garlic Paste
Ginger garlic paste is nothing but a spice blend made with fresh ginger root and garlic cloves. Sometimes various ingredients like oil, salt, vinegar and even turmeric are added to it as a preservative.
If you cook Indian food often, having a jar of ginger garlic paste in your refrigerator, is a great convenience. You don’t need to rinse, peel, chop and crush small quantities of ginger and garlic every time you cook.
In India, most traditional households crush ginger & garlic fresh in a mortar & pestle whenever required. I agree that nothing beats the flavor of the fresh paste & it really makes a difference to your final dish.
For many years, I have made ginger garlic paste fresh for every dish I cooked. Most recipes call for sautéing the onions, during which I would peel, grate and crush the ginger garlic right on the chopping board. This is one easier way but you still have to spend some time doing all of that.
About this Recipe
This 15 mins recipe will help you make ginger garlic paste enough for 4 to 6 weeks of cooking. I prefer to make smaller batches but you can double or triple the recipe if you prefer.
This recipe is simple and just needs 3 ingredients. Fresh ginger, garlic and a splash of oil. A lot of people also add turmeric or salt as a preservative but I don’t because this is how my mom always made & it keeps good for several months.
I use equal parts of ginger and garlic. But this varies from every family and some people also use 1 part ginger and 2 parts garlic. This depends on the kind of ginger and garlic you use. Read my pro tips for more info.
How to Make Ginger Garlic Paste (Stepwise Photos)
1. Wash ginger under running. If required use a brush to get rid of mud deposits, if any. Pat dry completely. We use equal amounts of garlic and ginger. Here I use 125 grams each.
2. Peel the garlic cloves. Chop the ginger to small pieces.
3. Add all the ingredients to a blender jar.
4. Turmeric, salt and oil are natural preservatives. Using any one of these is good enough to keep the ginger garlic paste good.
5. Make a fine paste until it turns pale and smooth.
Store ginger garlic paste in a bottle and always use dry spoons to scoop out a little when needed. For more details on storage in fridge or freezer check the recipe card below.
Preservative used: Oil, turmeric and salt are the 3 ingredients which act as natural preservatives. But I feel oil is good enough which also enhances the aroma of the ground paste.
Ratio of ginger & garlic: There are different kinds of ginger root available in the market. The hybrid ginger and the non-hybrid kind. The non-hybrid kind has a very stronger aroma and taste. When used in equal quantities, the paste may lend a bitter taste. So I use 2 portions of garlic for 1 portion of ginger. If using hybrid ginger, 1:1 proportions work well.
Test Batch: If you are a newbie, run a small test batch to see how it works for you. After making your test batch cook something Indian and checkout the flavors.
If the ginger garlic paste is too gingery, blend the test batch with more garlic. Make a note of each addition so you arrive at a right proportion that suits you. If it is too garlicky, blend with more ginger
Why does ginger garlic paste turn green?
Garlic when crushed or chopped is prone to react with the minerals in the air or with the metals that it comes in contact with. Crushed garlic reacts with acidic ingredients. Sometimes pink salt, vinegar, lemon etc can also cause the discoloration in ground garlic.
So it is absolutely normal for the ground garlic to turn green or bluish green and is still safe to consume. For more details please use google search.
Ginger Garlic Paste
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 125 grams ginger (4.5 Ounce, refer notes)
- 125 grams garlic (4.5 Ounce, peeled)
- 1 tablespoon oil (I use organic refined coconut oil)
- ½ teaspoon Turmeric (or haldi / optional)
- Rinse ginger under running water. Pat dry and peel it. Chop to half to 1 inch pieces.
- Cut off both the ends of garlic. Peel them.
- You can also add them to a box or tight lid container. Cover the jar and shake it vigorously for a minute. You will see the skin of the garlic loosens or comes off. This tip works only with certain kinds of garlic.
- You can also pour some oil over the garlic and rub off to loosen the skin. (This is how we peel garlic when we make pickles.)
How to Make Ginger Garlic Paste
- Add ginger, garlic and oil to a grinder/ blender jar. Blend well until smooth and light in color. Scrape off the sides and repeat blending until you see a smooth mixture.
- Transfer the ginger garlic paste to a clean dry glass jar. Refrigerate ginger garlic paste up to a month or 6 months in a freezer.
- To Freeze, transfer to ice tray and knock the tray to the counter a few times. Cover with a cling wrap. Once set transfer them to a ziplock bag. Use as desired whenever needed by defrosting one cube each time.
- You may start with lesser amounts of ginger and add as required to suit your taste.
- There are many kinds of ginger and they differ in flavor and strength. Run a small test batch to make ginger garlic paste. Cook with it first. If it is too gingery, add more garlic and blend. If it is too garlicy, add more ginger and blend. Note down the additions so you know the exact amounts that work well for you.
- I always peel the ginger. Sometimes it imparts bitter tones to the ginger garlic paste.
- Make sure you don’t use garlic with shoots. They will discolor your ginger garlic paste to green or blue overtime.
- Avoid using water to make ginger garlic paste, as the moisture splatters when you add it to the pan while cooking. You also want to fry the ginger garlic in oil to bring out the aroma and this is best achieved when you make the paste without water.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Follow Swasthi’s Recipes