Homemade Ginger Garlic Paste {Indian Cooking}

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!

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.

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 Extra Virgin Olive Oil.  The Sea Salt and Extra Virgin Olive Oil will help to preserve the Garlic Paste and keep it fresher for longer.  Some people use water, rather than Extra Virgin Olive Oil.  It is fine if you are going to use the entire batch right away, but if you want to save some in the Fridge for later use, use the Extra Virgin Olive Oil.  Otherwise, it will spoil pretty fast.

If you want a smoother paste, add a bit more Extra Virgin Olive Oil.  I like to keep mine just under completely smooth.

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 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.

Kitchen Equipment and Essentials

• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Bakers Math Scale
• Rachael Ray Stoneware EVOO Oil Dispensing Bottle
• VitaMix 7500
• KitchenAid Hand Mixer
• Chef Pro Mini Food Chopper
• 11 Cup Food Processor
• Covered Ice Cube Tray

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Homemade Ginger Garlic Paste

Prep Time

10 mins

 

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

Course: Condiment

Cuisine: Asian, Chinese, Indian, Japanese, Vietnamese

Servings: 8 oz

Author: This Old Gal

Ingredients

• 4 oz/113g Fresh Ginger Root peeled
• 4 oz/113g Fresh Garlic peeled
• 1 tsp/5ml Extra Virgin Olive Oil
• 1 pinch Sea Salt
• 1 4 oz Mason Jars
• 1 Covered Ice Cube Tray

Instructions

1. Place all ingredients into Vitamix, Blender or Food Processor and process until slightly smooth.

2. Store in refrigerator in a covered glass vessel or freeze for later use.

Recipe Notes

Keep refrigerated for 1-5 days or store in individual portions in this Covered Ice Cube Tray and place in freezer.

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Homemade Ginger Garlic Paste (Indian Cooking)