Simple, practical, and full of everyday flavour, Ginger Garlic Paste (From Scratch) is a Indian condiments made with ginger, garlic, and oil in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 45 minutes
- Cook time: Not specified
- Total time: 45 minutes
- Yield: 2 cups
- Category: Condiments
- Cuisine: Indian
Ingredients
- 250 grams ginger (measured after removing the skin)
- 250 grams garlic (measured after removing the skin)
- 2 to 2 & 1/2 tablespoons oil (I used avocado oil but any oil is fine)
Method
- Wash and peel the ginger. Pat dry it and then cut it into slices. Peel all the garlic. The total weight for ginger and garlic was 250 grams each, after removing the skins.
- Transfer the prepared ginger and garlic to a high speed blender along with the oil and blend for 1 to 2 minutes until you have a smooth paste.
- Transfer the paste into a clean glass container and refrigerate. It will be good for up to 4 weeks. You can also freeze the last to make it last longer (refer to the post for instructions on how to freeze the paste). Use in Indian dishes as needed.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
