Garlic ginger paste is a great way to simplify Indian cooking. Recipes would have you puree garlic and ginger every time you make dinner. That’s a blender to clean. Pretty big overhead.

You can buy garlic ginger paste. I used to. Then I tried making it fresh. I threw out my jar of store-bought and have never used pre-fab again. It’s easy and it keeps for weeks or even a couple months in a container in the fridge.

You can scale this recipe up or down as needed.

garlic ginger paste
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
Home made garlic ginger paste is way better than store bought. It's easy to make and it keeps well in the fridge. You can also freeze it in ice cube trays and pull out a cube when you need it.
Course: side
Cuisine: Indian
Servings: 10
  • 6 oz fresh garlic cloves peeled
  • 6 oz fresh ginger peeled
  • 1/3 cup of vegetable oil
  • 1 tsp salt
  • enough water to get it to all puree.
  1. Combine garlic, ginger, oil and salt in a blender.
  2. Puree, adding water as needed to get the mixture to blend thoroughly.
  3. Store in the fridge. Discard when the flavours fade.


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