Make cooking easier with this homemade garlic and ginger paste! Simple and fresh, it’s perfect for South Asian cooking or any recipe that requires minced garlic and ginger. I always keep a jar on hand—it saves so much time and brings convenience to every recipe!
I absolutely love ginger garlic paste—it’s one of those kitchen essentials I just can’t live without! Seriously, it’s a total lifesaver. Whenever I’m cooking, especially for my Sri Lankan dishes or Indian cooking, having a jar of ginger garlic paste ready to go saves me so much time and lets me skip the whole chopping process.
Plus, it’s incredibly versatile. You can use it in marinades, dressings, and even soups or any dish that requires minced garlic and ginger.
My method for making ginger garlic paste keeps it fresh and prevents that dreaded green tint you sometimes get with homemade versions. This paste is just like the store-bought jars but without any added preservatives or additives. It stays good for up to a week in the fridge, but for longer storage, you can simply freeze it.
It’s perfect for dishes like my Sri Lankan Chicken Curry and Beef Curry, making it even easier to cook them!
Ingredients and Notes
- Garlic cloves: Use fresh garlic for the best flavor. Look for cloves that are free of green sprouts and aren’t dry. I like using pre-peeled garlic, which comes in sealed packs or jars and can be found in most Asian markets and some big box stores.
- Ginger: Choose fresh ginger with smooth skin, avoiding any that’s dry or withered. Large knobs are easier to peel, making prep simpler.
- Oil: Any neutral-tasting oil, like vegetable oil or sunflower oil, will work well..
- Salt: For flavor and preservation.
★Scroll below for the recipe card with a full ingredient list, measurements, and to print it.
How to Make Garlic and Ginger Paste
Peel garlic: If you’re not using pre-peeled garlic, start by peeling the cloves. A quick trick is to separate the cloves from the bulb, place them in a bottle, and shake vigorously—the skins should come off easily.
Once peeled, roughly chop the garlic. This step is optional if you’re using a large food processor, but I use a small KitchenAid, so chopping first helps create a smoother paste.
Peel ginger: Peel and roughly chop the ginger. While many people use the spoon method to peel ginger, I find a small, sharp paring knife works better and is easier to handle. Once peeled, chop the ginger into similar-sized pieces.
Blend: Add the chopped garlic, ginger, and salt to a food processor and blend until finely chopped.
Gradually add the oil and continue processing until you achieve a smooth paste. Avoid adding water—if you need more liquid, just add a bit more oil. Generally, the fresher the ingredients, the less liquid you’ll need.
Store: Transfer the paste to a jar for storage.
Recipe Tips
- Buy pre-peeled garlic to save time.
- Make sure the garlic cloves are fresh and don’t have any green sprouts.
- Similarly, make sure you use fresh ginger and large knobs for easy peeling.
- I suggest using a small, sharp paring knife to peel the ginger.
- Do not use water to make the paste. If it needs extra liquid use a bit more oil instead.
- You can also make garlic paste or ginger paste separately using the same method.
Storing and Freezing The Paste
Refrigerator: Store your ginger garlic paste in an airtight jar in the fridge for up to a week.
Freezer: For longer storage, you can freeze the paste. Simply fill an ice cube tray with the paste and freeze. Once frozen, transfer the cubes to a freezer bag to keep them fresh for several months.
How To Use Ginger Garlic Paste In Recipes
This paste works in any recipe that calls for minced garlic and ginger, with a 2:1 garlic-to-ginger ratio. Feel free to adjust by adding more ginger or garlic to suit your taste.
You can use the frozen cubes directly when sautéing with onions or on their own. They’re also perfect for adding straight to soups with the other ingredients.
In general, just use the paste as each recipe requires.
Frequently Asked Questions
If your ginger garlic paste turns green, don’t worry! It can happen when the garlic reacts with acids or if it’s fresh. It’s totally normal and won’t change the taste or make it unsafe to eat.
If your ginger garlic paste smells off, has a strange color, or shows signs of mold, it’s best to toss it. It’s safer to throw it away and make a fresh batch!
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Recipe
Garlic and Ginger Paste
Equipment
- Food Processor
Ingredients
- 1 cup garlic cloves
- ½ cup ginger sliced
- 3 tbsp oil
- ½ tsp salt
Instructions
- Peel and roughly chop fresh garlic and ginger.
- In a food processor, add the chopped garlic, ginger, and salt to a food processor and blend until finely chopped and well combined.
- Gradually add the oil and continue processing until it forms a smooth, paste-like consistency. Do not add water. Add bit more oil if needed.
- Transfer the ginger garlic paste to a clean, airtight jar for storage.
Notes
- Store in air tight jar in the refrigerator for up to a week.
- For longer storage, you can freeze the paste. Simply fill an ice cube tray with the paste and freeze. Once frozen, transfer the cubes to a freezer bag to keep them fresh for several months.
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