This homemade ginger garlic paste is a kitchen staple made with fresh garlic and ginger to help you cook your favorite Indian and Pakistani dishes quickly!
We use Ginger and Garlic in so many dishes – whether it be a simple curry, a rice dish like Chicken Pulao, or even a more festive dish like Haleem.
This Ginger Garlic Paste is a must-have in our kitchen to help us make our favorite dishes quickly!
Ginger Garlic Paste is a kitchen staple
Ginger and Garlic are used in equal proportions in many of our recipes. From rice dishes to simple weeknight curries, and even fancy or festive main dishes, ginger and garlic complement many of the spices and herbs we use in Indian and Pakistani cooking.
To make our lives easier, we love having a batch of this ginger garlic paste in our fridge and freezer. It really does help save so much time in the kitchen. The taste of fresh garlic and ginger is far superior to store-bought ginger garlic paste.
Once you make a batch of this, you’ll wonder how you lived without it!
Recipes you’ll love
If you’re looking for easy spice blends and condiments to help you prepare dishes quickly, here are some of our favorites:
- Garam Masala: Homemade Spice Mix
- Gajar ka Achar: Quick Indian Carrot Pickle
- Green Chutney
- Khajur Imli Chutney: Sweet and Tangy Tamarind and Date Sauce
Ingredients & Notes
- Garlic cloves – you will need peeled and washed garlic cloves. It is best to use the freshest garlic possible.
- Ginger – the fresh ginger should be peeled and cut into chunks for this recipe.
- Oil – the oil is a preservative in this recipe, and makes this ginger garlic paste last longer. We typically use vegetable or canola oil, but any neutral-tasting oil will work.
How to make Homemade Ginger Garlic Paste?
Wash and peel the garlic cloves.
Wash and peel the ginger, then cut it into chunks.
To a blender or food processor, add the cleaned garlic and ginger. Top with ½ cup of oil.
Blend until it is a fine, smooth paste.
We like to make the paste with a 1:1 ratio of ginger and garlic, since many Indian or Pakistani recipes call for an equal ratio of ginger and garlic.
Ginger Garlic paste usually will last at least 3 weeks in the fridge. Adding a layer of oil to the top of the paste acts as a preservative.
How to store Ginger Garlic Paste
Fridge Instructions
To store this ginger and garlic paste in the refrigerator, fill a mason jar or any airtight glass container with the ginger garlic paste. Add a little bit of oil to the top to help the ginger-garlic paste last longer
Freezer Instructions
To freeze the ginger and garlic paste, transfer the ginger-garlic mixture into a clean ice cube tray. Freeze for 3-4 hours until solid. Then transfer the cubes to a ziploc bag and store the cubes in the freeze. We like to label the bag. Depending on the size of your ice cube tray
Tip: if you plan to use an ice cube tray, make sure you avoid using it for regular ice cubes, as the smell of the garlic and ginger can linger on the tray
How to use Ginger Garlic Paste?
Ginger Garlic Paste is a staple in our kitchens because it helps us save time when cooking our favorite Indian and Pakistani dishes. Here are some of our recipes that use Ginger Garlic Paste:
- Chicken Pulao
- Keema Matar: Curry with Ground Meat and Green Peas
- Gola Kabab
- Haleem: Pakistani Meat & Grain Porridge
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Ginger Garlic Paste
Ingredients
- ½ cup Garlic cloves peeled
- ½ cup Ginger peeled and cut into chunks
- ½ cup Oil
Instructions
- Wash and peel the garlic cloves.
- Wash and peel the ginger, then cut it into chunks.
- To a blender or food processor, add the cleaned garlic and ginger. Top with ½ cup of oil.
- Blend until it is a fine, smooth paste.
Storage
- To freeze: Transfer the ginger-garlic mixture into a clean ice cube tray. Freeze for 3-4 hours until solid. Then transfer the cubes to a ziploc bag and store it in the freeze. We like to label the bag with the date when you made the paste.
- Fridge: To keep the paste in the refrigerator, fill a mason jar or any airtight glass container with the ginger garlic paste. Add a little bit of oil to the top to help the ginger-garlic paste last longer