Ginger Garlic Paste

It’s so tempting to buy that jar of  ginger / garlic  paste in  supermarket. While doing so you do save some cooking time but you are compromising on the taste of the dish too. Why would anyone use a paste which is laced with preservatives ( chemicals ) & which can never help you bring out the real flavor of the dish?  Please don’t  waste your money on that canned / jarred stuff ! Instead try making the ginger / garlic paste at home. This minor change will take the flavor of your next dish to a different level.
The basis of this recipe is similar to making pickles at home. What you get is flavor enriched, fresh paste ready to be used in most of your cooking.
Equal quantities of fresh ginger root & garlic
2-3 tablespoons water
1 teaspoon Olive Oil
1 teaspoon Kosher Salt
Peel ginger root & garlic cloves. Wash them again with water.
Roughly chop ginger root.
Puree all the ingredients in a blender.
Store in a glass jar & refrigerate.
  • I use 8 oz of ginger & garlic each to make a paste for one week of cooking. You can make in bulk.
  • Add water as needed. For thicker puree, less water is to be added.
  • A good way to store is to freeze the puree in ice tray & take out one cube next time you need it.
  • Use a vegetable peeler to peel ginger root.
  • You may puree ginger & garlic separately & store them in separate containers.


  1. lovely post I make a little different

  2. Thanks for this brilliant idea!

  3. very informative post……

  4. An easier way to peel ginger is to use a spoon. I would never have thought of it but I saw a YouTube video. So google it and try it. I never use a vegetable peeler for ginger now.

  5. I do this all the time. I just store ginger and garlic pastes separately. I crush them and just add salt and store them in the freezer. I do the same for Green Chilies as well. It is as good as using fresh goods and last for 15 days or so for me. Beats using ready pastes with all the preservatives 🙂

  6. Thanks for sharing. We too never use the canned stuff. I love keeping the ginger and garlic separate, so I can use them as I want depending on the dish I am making.

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