Name: Homemade Ginger Garlic Paste
Prep time: 10 min
Yield: 8 oz
Ingredients: 4 oz/113g Fresh Ginger Root (peeled); 4 oz/113g Fresh Garlic (peeled); 1-2 tsps/5ml Fresh Water; 1 pinch Sea Salt; 1 4 oz Mason Jars; 1 Covered Ice Cube Tray

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Homemade Ginger Garlic Paste, a staple ingredient in Indian kitchens, is so simple, easy and economical to make yourself.

Homemade Ginger Garlic Paste

This Homemade Ginger Garlic Paste is such a time saver. Not only is the Paste used in Indian cooking, such as my Pressure Cooker Tikka Masala, but it is used in all kinds of other recipes.

In just a few minutes, you will have a paste made and stored in your refrigerator for later use.

Cast of Ingredients for Homemade Ginger Garlic Paste

Whether you are making Pressure Cooker Chinese Take-Out Beef and Broccoli, Pressure Cooker Japanese Beef Curry, Pressure Cooker Asian Ginger Sticky Chicken Wings or any recipe calling for Ginger Root and Garlic Cloves, this Homemade Ginger Garlic Paste will come in handy!

Most Indian recipe calls for homemade ginger garlic paste, as well as Thai recipes.

Peel and Ginger and Garlic

No need to mince or slice. Make sure your Ginger Root and Garlic Cloves are very fresh. If you want to double or triple the recipe, that is fine. You can even cut it half if you like.

I like to do a 50/50 mix with the Ginger Root and Garlic Cloves.

If a recipe needs more Garlic than Ginger, for example, I know to just add a bit more of the Garlic. And of course, visa verse. It makes my life easier.

Process in Vitamix, Blender or Food Processor

Toss in the peeled Ginger Root, and Garlic Cloves into VitaMix, or Mini Food Chopper or Food Processor.

Add a pinch of Sea Salt and a bit of Fresh Water.

Can I keep the Ginger Garlic Paste in the Refrigerator?

It depends.
If you are going to use up the Ginger Garlic Paste right away, you can add a bit of Extra Virgin Olive Oil and keep it just over night.
If you want to keep a jar in your refrigerator to use for a few days, use Fresh Water instead of Extra Virgin Olive Oil.
It is fine to use Extra Virgin Olive Oil. only if you are going to use the entire batch right away, if not, freeze it, as it Garlic in Olive Oil can be dangerous and there is a risk of botulism.

If you want a smoother paste, add a bit more Fresh Water. I like to keep mine just under completely smooth.

The Homemade Ginger Garlic Paste freezes well.

I store them in my freezer in individual servings in this Covered Ice Cube Tray.

When you need some paste, just pop out a cube or two. It is so convenient.

Homemade Ginger Garlic Paste Ready to Use

It’s pretty simple to make and saves a ton of time later on. I store small portions of Ginger Garlic Paste with Water, in Mason Jars, so that my refrigerator does not smell of Ginger and Garlic.

They are both very strong smells. 🙂

Grab a measuring spoon and start cooking!

I also store individual blocks of the Ginger and Garlic paste in this Covered Ice Cube Tray and place in my freezer.

It is so easy to pull out a block or two, that I know is very fresh. Make sure to Keep refrigerated.

More Recipes Using Ginger Garlic Paste.

Kitchen Equipment and Essentials

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