Garlic ginger paste is easy to make at home. And it is way tastier than anything that comes in a jar. Seriously. If you are looking to turn up your Indian cooking you need to start making your own.

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.

If you want to start getting serious about cooking Indian 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. And you’ll need it a lot if you are cooking lots of Indian.

Watch for it. There are lots of Indian recipes out there that have garlic and ginger as ingredients. Lots. Which means you need to crush a bunch of garlic and grate ginger. Every time.

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.

Big spoonful of garlic ginger paste close-up.

Fresh garlic ginger paste is just 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. Like wow. That’s crazy better!

You can eat store bought paste. A big spoonful straight from the jar. When you make it yourself though. There’s no way you can eat it straight when you make it fresh. It will blow your head off if you try.

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.

Heads and cloves of garlic and large ginger bulb of a cutting board from above.


Use a spoon to peel ginger

I love this trick. Every time I need to peel ginger I grab a spoon. Makes peeling it easy. A snap really. Just drag the spoon across the ginger skin. Move towards you. That’s it. It is easy to follow the nooks and crannies with a spoon.

A reader pointed out a great trick for garlic in the comments below. Take 4 or 5 cloves and put them in a jar. Shake hard. Some will come clean. The rest will peel easy. Just keep repeating until all your garlic is peeled. That’s it. So easy. And it works. Thanks Tony!

Make garlic ginger paste from scratch. Do it. You will never look back. The first step towards better tasting curries. And better tasting is what it’s all about.

Garlic ginger paste in an Asian bowl from the front.
Bowl of fresh garlic ginger paste on a board with raw garlic and ginger from above.
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4.3 from 10 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
Keyword garlic ginger paste
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 10
Calories 102kcal


  • 6 oz fresh garlic cloves peeled – by weight
  • 6 oz fresh ginger peeled – by weight
  • 1/3 cup of vegetable oil
  • 1 tsp salt
  • enough water to get it to all puree. – with my blender it takes about 1/3 of a cup.


  • 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: 6.2mg | Calcium: 34mg | Iron: 0.4mg
Homemade garlic ginger paste is way better than store bought. Perfect for delicious Indian curries.

20 thoughts on “garlic ginger paste

  1. Because I just cook for myself, will this freeze?
    I have made this but found that I threw a lot away, and I hate waste….
    Love the Indian recipes.

    • I freeze it in ice cube trays then store the cubes in a ziploc bag in the freezer. Each cube is probably a tablespoonโ€™s worth. If I need less, itโ€™s fairly easy to cut through the cube with a big knife.

  2. Hi you don’t have a quick way to peel garlic well I sit hear with my superman t-shirt on and become your hero. Put the garlic bulb in a jar with lid on and shake hard for few seconds then remove all white skin leaving individual cloves and then shake again for few seconds nice skin free cloves no hassle ๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ˜„

      • It’s an amazing trick you will be shocked and never hand peel a garlic again please post a reaction after you do it ๐Ÿ˜„๐Ÿ‘

      • Tried it. Works pretty well. I put 4-5 cloves in at a time and shake hard. Not all of them come clean for me but it’s super easy to remove the skin from the ones that didn’t. Nice!

        • Glad you like my trick and thanks for the mention in your guide ๐Ÿ‘๐Ÿ‘I use the whole untouched bulb shake loosens all bulb skin and separates individual cloves pick this outer skin out then repeat with just the cloves. I think this works better when you use the whole untouched bulb(plus looks more impressive when showing someone๐Ÿ˜‚)

  3. How do you measure 6 oz for the garlic and ginger? Typically recipes will give measurements in number of cloves or grams of minced garlic or ginger.

    • 6 oz by weight of each. I try to think of everything but it doesn’t always work. Thanks for the observation. I’ve clarified it in the recipe.

  4. If one were to chop ginger and garlic separately instead of using the paste, do you reckon 1 tbsp garlic ginger paste could be substituted for 0.5 tbsp finely minced garlic and 0.5 tbsp finely minced ginger? (I jump at any reason to do more knife work)

  5. Can you substitute vegetable oil for rape seed or a healthier oil? Ergo same goes for most of your other recipes . TYIA

    • Yes. Any neutral oil with a reasonably high smoke point will work. I would stay away from anything strongly flavoured like olive oil.

  6. As my home grown chillies are close to harvest, i will use your idea and replace the ginger with chillies.Thank you for the inspiration.

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