Homemade ginger garlic paste is one of the basic essential condiments used in Indian cooking. It is used to impart flavor to many vegetarian and meat dishes. This recipe shares how to make ginger garlic paste at home and store it well for further use.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: Not specified
  • Total time: 30 minutes
  • Yield: 1 · 1 small jar
  • Category: Condiment
  • Cuisine: Indian

Ingredients

  • 125 grams ginger ((4.5 Ounce, refer notes))
  • 125 grams garlic ((4.5 Ounce, peeled))
  • 1 tablespoon oil ((I use organic refined coconut oil, more if you want))
  • ½ teaspoon Turmeric ((or haldi / optional))

Method

Preparation

  1. If you do not have a small blender consider doubling the recipe. Some blenders can't really do a good job when the ingredients are too little.
  2. Rinse ginger under running water. Pat dry and peel it. Chop to half to 1 inch pieces. Cut off both the ends of garlic. Peel them.
  3. 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.
  4. 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

  1. Add ginger, garlic and oil to a grinder/ blender jar. Blend well until smooth and light in color.
  2. Scrape off the sides and repeat blending until you see a smooth mixture. You may add more oil to get the ingredients over the blade.
  3. Transfer the ginger garlic paste to a clean dry glass jar. Refrigerate ginger garlic paste up to a month or 6 months in a freezer.
  4. To Freeze, spoon into ice tray moulds and knock the tray to the counter a few times. Cover with a cling wrap or a lid. Freeze overnight or until set. Remove them to a freezer safe container or a ziplock bag. Use as desired whenever needed by defrosting one cube each time.

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.