Recipe for homemade ginger garlic paste with step by step pictures – it is easy, economic, hygienic and best of all it is free from all artificial preservatives!
Ginger Garlic Paste is one of the most essential things in my kitchen and take any Indian home, almost nothing gets done without a good ginger garlic paste. Be it curries, gravies or infamous biryanis, it is this humble ginger and garlic paste that adds immense flavor. With our fast paced lives, we get everything ready-to-use in nice disposable packets but is it as good as homemade stuff? Surely not.
This recipe of homemade ginger garlic paste is inspired from my mom and mother-in-law who still go by the traditional methods and have not yet fallen back on store bought bottled stuff. It is really amazing to see both these women do all that they do, even today despite their growing age and it deserves a post. This recipe for ginger garlic paste is extremely simple and I post this as a tribute to these wonderful ladies in my life.
The only time consuming task in making ginger garlic paste is peeling those garlic pods! There are many a tricks on the internet to easily peel off garlic skin but I am yet to find something that works. Do let me know if you have any tested methods 🙂 The husband helped me immensely with the prep work and it was breeze to make ginger garlic paste at home – it is economical, hygienic and has no artificial colors or preservatives!
How to make Homemade Ginger Garlic Paste
Homemade Ginger Garlic Paste
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
- ½ cup Garlic Chopped
- ¼ cup Ginger Chopped
- ¼ teaspoon Salt
- 1-2 teaspoon Oil
- Wash, peel and chop garlic and ginger.
- First grind ginger into a smooth paste.
- Next add garlic, salt and oil.
- Grind into a smooth paste.
- Using a spoon, remove it onto an airtight container. Use a clean spoon and keep refrigerated for upto a month.
Detailed step by step picture tutorial of making Homemade Ginger Garlic Paste
1. Wash, peel and chop garlic and ginger.
2. First grind ginger into a smooth paste without adding any water.
3. Next add garlic, salt and oil.
4. Grind into a smooth paste.
5. Using a spoon, remove it onto an airtight container. Use a clean spoon and keep refrigerated for upto a month.
- The ratio of garlic to ginger is 2:1 but depending on preferences, increase or decrease the quantities of garlic and ginger.
- Salt and oil are the preservatives used, don’t miss them.
- Always store in fridge and use clean spoon for longer shelf life.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
I also make and store. This comes very handy on busy days. On peeling the garlic part, I keep the garlic clove on cutting board and press it with the flat surface of a wide knife. It slightly crushes the garlic and can be peeled easily. I am sure you already know this though (run emoji)
Hahaha yes I do that Jo 🙂 I was talking more about that hack where they shake or roll garlic pods and it peels off easily - never worked for me.
There is nothing like home-made GG paste! I always keep a batch handy in my refrigerator. Thanks for sharing it here at FF!
Thanks Suchitra 🙂 Yes, it really is handy!
You give conflicting ratio for ginger to garlic ratio. You state ginger to garlic ratio is 2:1 but in ingredients you show 1/2 cup garlic and 1/4 cup ginger. This is reverse. What is the right ratio?
Sorry for the typo in the notes section, the recipe measurements are correct. The ratio of garlic to ginger is 2:1. Hope this helps.
Laura @ Feast Wisely
Hi CH – this is fantastic and so handy for me. I do so much Indian cooking and 9 time out of 10 I start with a garlic and ginger base – but I make the base fresh every time. Talk about time consuming. It would be so good to have a jar of this ready to go! And I’m surprised that the recipe calls for a 2:1 garlcis – ginger ratio, I expected it to be the other way around. Is coconut oil acceptable? PS – great link up to Fiesta Friday – thank you!
Laura, I just love a strong garlic base and adding more ginger would add to the spiciness. You could use them both in equal measures. Yes coconut oil should work but don't forget salt 🙂
Laura @ Feast Wisely
Great post CH – this would be so handy for me as I often make Indian food and go to the trouble of making my garlic and ginger base from scratch every time. Thanks for sharing at this week’s Fiesta Friday 179!
I have actually got your comment Laura, just checked. Wondering what could have happened. I'll look into it 🙂 Yes, having ginger garlic paste made in one shot is really handy. I use it almost every other day and can't be peeling those garlic often 😀
Laura @ Feast Wisely
So glad you got it CH - the paste will be so handy for me!
Liz @ spades, spatulas, and spoons
What a convenient condiment, I want to make this. Pinned. Thank you.
Thanks Liz! Do try it out, it is super handy.
Ginger and garlic is a marriage made in foodie heaven. Such a good idea to make paste and have it at hand! Happy FF 🙂
Thank you 🙂