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Bowl of fresh garlic ginger paste on a board with raw garlic and ginger from above.
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4.5 from 14 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.
Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: side
Cuisine: Indian
Keyword: garlic ginger paste
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