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Ginger garlic paste recipe

By swasthi , on May 23, 2020, 28 Comments, Jump to Recipe

Ginger garlic paste recipe – Ginger garlic paste is one of the most basic essentials of Indian cooking. Apart from imparting a good aroma to the foods it also aids in digestion and tenderizes the meats. Traditionally most homes would make it fresh and use up the same day.

ginger garlic paste recipe

These days, many prefer to make it good enough for a month and refrigerate it. Some prefer to buy it from the frozen sections as it isn’t easy to peel garlic.

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In the past I would make the paste good enough for 1 to 2 weeks & store it. But in the recent years I prefer to make it fresh since the flavor of the freshly made ginger garlic paste is much superior to the stored one.

In most Indian Recipes the paste is added to the pan after frying the onions. While the onions fry, I prefer to make the paste fresh every time. I grate ginger and garlic first. Then using a steel pestle i make a smooth paste on the chopping board itself.

Since I had lot of readers requests thought of making this post on how to make ginger garlic paste and store it.

How to make ginger garlic paste at home

1. Wash ginger and dry completely.

ginger garlic to make paste

2. Peel the garlic cloves. Chop the ginger to small pieces.

preparing ginger garlic

3. Add all the ingredients to a blender jar.

adding garlic cloves and ginger to jar

4. Turmeric, salt and oil are natural preservatives. Using any one of these is good enough to keep the ginger garlic paste good. 

adding turmeric, salt and oil

5. Make a fine paste until it turns pale and smooth.

fine paste
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Storage

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, freezer or at room temperature without refrigeration, you can check the recipe card above.

how to make ginger garlic paste

Tips to make ginger garlic paste

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: If the ginger used is hybrid then I use them in equal quantities. The non-hybrid variety of ginger 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.

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.

For more similar recipes you can check
Sambar powder
Rasam powder
Biryani masala powder
Idli podi
Garam masala

Ginger garlic paste recipe

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ginger garlic paste

Ginger garlic paste

Homemade ginger garlic paste is one of the basic essential condiments used in Indian cooking. It is used to impart flavor to most of the veg and non-vegetarian foods. This recipe shared how to make ginger garlic paste at home and store it well for further use.
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For best results follow the step-by-step photos above the recipe card

Prep Time30 minutes
Total Time30 minutes
Servings1 small jar
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 125 grams ginger
  • 125 grams garlic
  • 1 tbsp oil

optional

  • ½ tsp Turmeric (or haldi / optional)
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Instructions

Preparation for ginger garlic paste

  • Wash and peel the skin of ginger.
  • Rinse it well and next chop them to half to 1 inch pieces. Set aside to dry on a plate.
  • 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 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. Use a air tight jar. 
  • Refrigerate ginger garlic paste up to a month or 6 months in a freezer.
  • If placing in freezer, fill them in small boxes or ice tray. Cover with a cling wrap.
  • Remove them once set and place them in a zip lock bag.
  • Use as desired whenever needed by defrosting one cube each time.

Storing ginger garlic paste at room temperature without refrigeration.

  • Dry ginger and garlic in sunlight for 2 to 3 hours until both look moisture free. 
  • Dry the blender jar and glass bottle too completely.
  • Make a fine paste of this. Add oil at regular intervals if needed until it turns smooth.
  • Store this in the dry glass bottle or jar. Pour 1 tsp of oil on top.
  • Cover and keep at room temperature for up to 2 weeks.
  • Ginger garlic paste may go bad in humid or too hot atmosphere and even during monsoons.
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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)

Nutrition Facts
Ginger garlic paste
Amount Per Serving
Calories 119 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 10mg0%
Potassium 167mg5%
Carbohydrates 17g6%
Sugar 4g4%
Protein 2g4%
Vitamin C 13mg16%
Calcium 75mg8%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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ginger garlic paste

Ginger garlic paste recipe
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis 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.
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Comments

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  2. Gerry Teldon says

    September 3, 2020

    I love garlic when I,was growing up, my father made toast, topped it with slices of onion and garlic. Maybe thats why he passed at 86 and I’m 96! I cant take very spicy food and knowing Indian food is, perhaps uou can direct me to some that can be made with local, Mexican not too spicy veggies. I’m staying away from meat so maybe fish dishes would be appreciated and appropriate. Awaiting. Gerry

    Reply
  3. Jayne says

    August 30, 2020

    I have just found your website and can’t wait to try your recipes!
    I would like a small metal cup blender as shown in your pictures of the garlic ginger paste recipe.
    can you tell me what it is called, the brand or where I could find one? I like in New Mexico USA, there is not much here in the way of shopping.

    Thank you!

    Reply
    • swasthi says

      September 1, 2020

      Hi Jayne
      Thank you. It is called an Indian mixer grinder. You can find many brands on amazon. The one I used in this post is from Preeti. Hope this helps.

      Reply
  4. BRIAN GEORGE says

    June 1, 2020

    Can you use reconstituted garlic and ginger powder to make the paste. If so in what ratio.

    Reply
    • swasthi says

      June 1, 2020

      I haven’t tried. So not sure if the flavor will be the same

      Reply
  5. Enzo says

    May 20, 2020

    5 stars
    Great site, all simply and well explained for non indians.

    Reply
    • swasthi says

      May 22, 2020

      Thank you

      Reply
      • Zohre says

        May 28, 2020

        I love Indian chutney
        Cann you please include some in your site? Specially ones with ginger in them

        Reply
        • swasthi says

          May 29, 2020

          Hi,
          Please check this link for chutney recipes

          Reply
  6. Camille says

    August 6, 2019

    What kind of oil do you use in this recipe? I want to avoid canola oil but am wondering what oils are traditionally used in Indian cooking?

    Reply
    • swasthi says

      August 7, 2019

      Hi Camille,
      I use coconut oil for my regular cooking. So I use the same. I have also used peanut, sesame and sunflower oils before. In Indian each region uses different cooking oils. In the south sesame, peanut & coconut oils are used while in the north, mustard oil is used.

      Reply
  7. Hermsoven says

    July 23, 2019

    5 stars
    Hello Swasthi,
    The Bhatti da Murgh recipe I made called for 2 tablespoons of grated garlic and 2 tablespoons of grated ginger. I substituted 4 tablespoons of your paste to save time and the finished chicken, which also cooked with about 10 other Indian spices, did not taste very good to me. I have cooked many Indian dishes in the past, and have never had this problem. Do you think the quantity of paste overwhelmed the other ingredients?

    Reply
    • swasthi says

      July 23, 2019

      Hi,
      Yes you used a lot of ginger garlic paste. 2 tablespoons of grated garlic equals approximately 1 tablespoon ground garlic or paste. It is the same for ginger too. I guess 1.5 to 2 tbsps ginger garlic paste would be enough for the recipe.
      Generally 2 tablespoons ginger garlic paste should be good enough for 4 to 4 1/2 pounds of chicken. Hope this helps.

      Reply
      • Hermsoven says

        July 23, 2019

        Thank you for the helpful reply. I’m glad I didn’t make a lot of that dish the first time. For the remaining chicken, maybe some extra yogurt during reheating will reduce the strong paste error.

        Reply
        • swasthi says

          July 23, 2019

          You are welcome. To reduce the strong flavor of ginger garlic, you can add some almond flour or gram flour. While making marinade any minor mistakes can be rectified to some extent by adding flour, cream or yes yogurt as you said.

          Reply
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  9. Vipin juneja says

    May 4, 2019

    4 stars
    I’m interested in making garlic and ginger peste for commercial us.Give me more details of preserving both .
    Regards

    Reply
  10. Eileen from Boston says

    April 27, 2019

    I want to make ginger garlic paste but I think it is possible that I may need another type of garlic. Ginger from USA supermarkets seems to have a lot of fiber. Is that ok? Or do I need young tender garlic. If so how do I get that? Grow it myself or go to an Asian market?

    Reply
    • swasthi says

      April 28, 2019

      Hi Eileen
      You can use any kind of less fibrous ginger. The ginger garlic paste will still be good even when made with fibrous ginger but you may not like the fibers in your curries. Give a try with whatever you have and then for the next time you can decide. I just buy what every is available in the market. Hope this helps

      Reply
  11. Winston Maben says

    March 11, 2019

    I like your receipes, which are simple and tasty.

    Reply
    • swasthi says

      March 19, 2019

      Thank you so much!

      Reply
  12. Sireesha says

    February 15, 2019

    Can we use organic ginger without peeling the skin of ginger? I mean can we wash(pre-mince) and then let it get dried up. Later chop and put it in a blender along with garlic? Will that ginger garlic have good shelf life? Will that have difference in taste from the one made with peeled ginger?

    Reply
    • swasthi says

      February 16, 2019

      Hi Sireesha,
      my mom never removes the skin. She scrubs with a tiny brush, rinses it well, air dries it on the table for over night and makes the paste. I have seen it stays really good for about a month. But for me this never works as it makes the entire paste bitter.Sometimes the skin of ginger makes the entire thing very pungent and bitter. Not sure why. I think you should try with a small quantity.

      Reply
  13. Manjula says

    November 6, 2018

    5 stars
    Thanks.. Very good explanation..

    Reply
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  15. Ema says

    May 11, 2018

    5 stars
    Swasthi – love your blog for the details you give. My ginger garlic always would turn green after a few days. Your tips helped a lot. Success!! It’s Past 3 months and my paste is still fresh in the freezer.thanks for the wonderful work

    Reply
  16. Rachel Dacre says

    February 23, 2018

    Hi, what is hybrid ginger, and how do I know if my ginger is hybrid? Thanks 🙂

    Reply
    • swasthi says

      February 24, 2018

      Welcome Rachel,
      Hybrid ginger is Genetically modified ginger. You can make out by the appearance if you take a look at the non gmo variety. Usually Gmodified ginger is larger in size and more whitish or pale, more juicy and less pungent.

      Reply
      • SAMBIT KUMAR says

        July 7, 2020

        5 stars
        Hi ,

        I am starting ginger garlic paste business at home where I’ll provide organic ginger garlic paste without any preservatives. can you please tell me what is the procedure I can keep the ginger garlic paste without fridge and I don’t have sunlight option also so how do I dry them. can you please guide me in this I really need your input. If possible you can share your details to my email ID malliksambit17@gmail Many thanks
        SAMBIT KUMAR

        Reply
        • swasthi says

          July 8, 2020

          Hi,
          May be you can look for a dehydrator online. You can dehydrate the ginger garlic for sometime to reduce the moisture and then blend them. Store with enough oil. Even a oven should work if you heat up at low temperature – 40 to 60 C. I do it for my pickles in oven and it works. They stay good even without refrigeration for several months. Hope this helps

          Reply

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