Go Back
ginger garlic paste

Ginger Garlic Paste

Sana Umer
A quick and easy way to make and store ginger garlic paste, used frequently in Indian cuisine.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Course side
Cuisine Indian, Pakistani

Equipment

Ingredients
  

  • 125 grams Garlic
  • 75 grams Ginger
  • ¼ teaspoon Salt to help preserve the paste
  • 1 tablespoon Oil a help preserve the paste
  • Water a splash, for blending

Instructions
 

  • Wash and dry both ginger and garlic.
  • Peel both and cut the ginger into smaller pieces.
  • Place all ingredients into your blender and pulse them till a smooth paste is formed.
  • Pour the paste into clean glass jars and refrigerate. It can be kept in the fridge for up to 1 month.
  • For freezing, pour the paste into an ice cube tray, cover it with cling film and freeze.
  • When frozen, remove the cubes and place them in a Ziploc bag. The paste can be kept in the freezer for up to 6 months.

Notes

Always wash fresh produce thoroughly before using.
Cut the ginger into smaller pieces so its easier to blend.
Some people add vinegar to the paste for preservation.
You can use different quantities of ginger and garlic according to your taste. 
Keyword ginger garlic paste
Tried this recipe?Let us know how it was!