• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • DISCLOSURES
  • WORK WITH US

The Spice Mess

  • Main Dishes
    • Curry
    • Rice
  • Desserts
  • Appetizers
  • Side Dishes
  • Eid/Ramadan

April 9, 2022

Ginger Garlic Paste

FacebookPinEmail
Jump to Recipe Print Recipe

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.

What should be the ratio of ginger garlic 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.

How long does ginger garlic paste last in fridge?

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

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!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course condiments
Cuisine Indian, Pakistani
Servings 16 tablespoons

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
Keyword ginger garlic paste, homemade ginger garlic paste

FacebookPinEmail

Filed Under: Chutneys & Sauces

Primary Sidebar

Hello!

We're Almas & Anum, the mother and daughter duo behind The Spice Mess. Here you'll find some of our favorite recipes, cooking tips and more! Click here to read more about us!

Get New Recipes Right to your inbox!

Categories

  • Appetizers (41)
  • Biryani (2)
  • Breakfast (11)
  • Chaat & Street Food (10)
  • Chicken (17)
  • Chickpeas (3)
  • Chutneys & Sauces (9)
  • Curry (33)
  • Dal (Lentils) (5)
  • Desserts (33)
  • Drinks (6)
  • Eid/Ramadan (59)
  • Ground / Minced Meat (9)
  • Indo-Chinese / Hakka (6)
  • Kababs & Grill (10)
  • Main Dishes (30)
  • Mango (1)
  • Meat (Gosht) (4)
  • Noodles & Pasta (3)
  • Pakora & Vadas (4)
  • Potato (10)
  • Pulao (4)
  • Rice (15)
  • Roti & Breads (9)
  • Sandwiches and Rolls (9)
  • Side Dishes (25)
  • Snacks (26)
  • Spice Blends (4)
  • Uncategorized (1)
  • Vegetarian (25)

Copyright © 2025 The Spice Mess on the Brunch Pro Theme