Garlic ginger paste is easy to make at home and it is about a million times tastier than anything that comes in a jar. Seriously. So easy. If you are looking to turn up your Indian cooking this is a must use ingredient.

Garlic ginger paste speeds up Indian cooking

Indian cooking is not trivial. Not easy. Real work. Those incredible flavours don’t come for free. There’s a big difference between opening up a jar of pre-fab chicken tikka masala curry mix and making it yourself.

Making garlic ginger paste from scratch is a good first step. It keeps in the fridge so you can pull it out when you need it.

There are lots of recipes out there that think stand-alone. Puree garlic and ginger for a single dish. 

That’s OK if you cook Indian once a month or less. But if you like Indian. If you cook it often. Then garlic ginger paste from scratch is something you need to make. I reach for it all the time. 

Fresh is better

You can buy garlic ginger paste. I used to do just that. Then I tried making it fresh. I couldn’t believe the difference. There’s no way you can eat it fresh. It will blow your head off if you try.

You can eat store bought paste. A big spoonful straight from the jar. It will not blow your head off. Fresh – too intense to eat straight. Jarred – kind of bland. That really says it all

I threw out my jar of store-bought and have never used pre-fab since. And I never will again. Seriously. It’s that big a difference. 

It’s easy and it keeps for weeks or even a couple months in a container in the fridge. It takes minutes to make. It makes all the difference in the world. There is nothing going for pre-fab except it is convenient. Bad. But convenient. 

Do make it from scratch. Hard to believe what a difference fresh makes. But it does. It really does. The first step towards better tasting curries.


You can buy garlic ginger paste but it's way better tasting when you make it at home. It's easy and it adds a lot of flavour to your Indian cooking.
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5 from 2 votes

garlic ginger paste

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
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 10
Calories 102kcal


  • 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.


  • Combine garlic, ginger, oil and salt in a blender.
  • Puree, adding water as needed to get the mixture to blend thoroughly.
  • Store in the fridge. Discard when the flavours fade.


Serving: 10servings | Calories: 102kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 238mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin C: 7.5% | Calcium: 3.4% | Iron: 2.2%


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