A staple in an Indian kitchen is the ginger garlic paste. A majority of savory Indian recipes call for some ginger garlic paste in it, but I’ve noticed that it’s not readily available in grocery stores. When you do find it in the store, it’s packed with preservatives and things that you just don’t want. My mom always had fresh homemade paste in the fridge, so I used her ginger garlic paste recipe to make my own.
The best part is, this mason jar full of paste was ready in less than 15 minutes! It really takes no time at all, so there’s no reason to purchase this at the store. Homemade is always better anyways!
But, if you are on the hunt for a pre-made option, this one has minimal added ingredients.
It’s essentially a blend of ginger and garlic with a tiny bit of salt and oil. We use equal proportions of ginger and garlic for the paste, but feel free to try different proportions to see what works best for you!
The most time-consuming part of this process is peeling the ginger and garlic.
- Pro tip for peeling ginger: use the edge of a spoon or butter knife to quickly scrape away the skin.
- Pro tip for peeling garlic, cut the root end off all the cloves and put in Tupperware with the lid on. Aggressively shake the Tupperware container until the skin falls away. Peel the stubborn cloves with a knife!
After the garlic and ginger is prepped, you just blend it together until it’s smooth and add salt and oil. SO easy!
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This ginger garlic paste will keep in the fridge for 7 days. Please note that garlic in oil poses the risk of causing botulism, so make sure you refrigerate this, use a clean spoon when scooping and throw it away after 7 days. You can also freeze the paste in ice cube trays and they will keep for 6 months.
Easy Garlic Ginger Paste Recipe
- 4 oz Garlic Cloves, Peeled (About 20 Cloves)
- 4oz Ginger, Peeled and Cubed
- Salt to Taste
- Canola Oil or Water
- Prep garlic and ginger by peeling and cubing.
- Add garlic and ginger to blender and smoothen. Add oil or water to help it puree.
- Add salt to taste. Add to air tight container and refrigerate.
- Paste will keep in the fridge for 7 days, but you can also freeze it in an ice cube tray and it'll stay good for 6 months.
NOTE: Garlic in oil poses the risk of causing botulism. To avoid this, don't keep the paste in the fridge for longer than 7 days, or just freeze it instead!