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Home / Recipes / Seasonings/Spices / Homemade Ginger Garlic Paste {Indian Cooking}

Homemade Ginger Garlic Paste {Indian Cooking}

April 23, 2017 By Jill Selkowitz / 10 Comments Updated October 30, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe
Homemade Ginger Garlic Paste

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

Homemade Ginger Garlic Paste Indian Cooking

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

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

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

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.

Jump to Section

  • Can I keep the Ginger Garlic Paste in the Refrigerator?
  • Homemade Ginger Garlic Paste

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

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.

  • Instant Pot Butter Chicken
  • Pressure Cooker Balsamic Ginger Chicken
  • Instant Pot Pressure Cooker Japanese Chicken Curry
  • Instant Pot Chicken Biryani {Indian Chicken & Rice}
  • Pressure Cooker Baingan Bharta {Indian Eggplant Stew}

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Homemade Ginger Garlic Paste Ready to Use

Homemade Ginger Garlic Paste

4 from 1 vote
Print Pin SaveSaved! Rate
Course: Condiment
Cuisine: Asian, Chinese, Indian, Japanese, Vietnamese
Prep Time: 10 minutes
Servings: 8 oz
Calories:
Author: Jill Selkowitz

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

Instructions

  • Place all ingredients into Vitamix, Blender or Food Processor and process until slightly smooth.
  • Store in refrigerator in a covered glass vessel or freeze for later use.

Notes

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.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Homemade Ginger Garlic Paste {Indian Cooking}!

Homemade Ginger Garlic Paste

Homemade Ginger Garlic Paste

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April 23, 2017

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Sujata says

    April 13, 2020 at 8:34 am

    are you using dry vitamix conainer?

    Reply
    • Jill Selkowitz says

      April 14, 2020 at 12:51 pm

      No, I used my wet container for this. Jill

      Reply
  2. Anna says

    March 7, 2018 at 11:16 am

    Made this for one of your other recipes and what a great flavor it has!

    Reply
  3. Mary says

    April 24, 2017 at 4:56 am

    Can it be frozen?

    Reply
    • Jill says

      April 24, 2017 at 2:40 pm

      Hi Mary. Yes, it can be frozen. I use these ice cube trays and then pull out what I need. Jill

      Reply
  4. Gerry Schipper says

    April 23, 2017 at 8:03 pm

    How long will this last in the refrigerator?

    Reply
    • Daniel Pentecost says

      April 23, 2017 at 9:38 pm

      4 stars
      I was just about to ask the same thing Gerry! How long will this reliably keep in the refrigerator (if adding extra EVOO)?

      Reply
      • Jill says

        April 24, 2017 at 2:41 pm

        Hi Daniel. I would only keep it in the fridge for a few days, five at max. You can use ice cube trays and freeze if you like. Jill

        Reply
    • Leslie says

      April 23, 2017 at 11:16 pm

      Refrigerated, use within 1 week or you risk botulism

      Reply
    • Jill says

      April 24, 2017 at 2:42 pm

      Hi there Gerry. I would not go more than five days. I usually freeze mine in individual servings in ice cube trays. It makes life much easier. 🙂 Jill

      Reply

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