Ginger garlic is a key ingredient in Indian cooking. The unique savory taste of Indian cuisine comes from ginger & garlic. I am sharing an authentic ginger-garlic paste recipe along with storing instructions.
Making Ginger-Garlic Paste from Scratch
Having ginger and garlic paste on hand can make Indian recipes easy to whip up. Making it from scratch ahead of time can cut the cooking time in half. You want to focus on those delicious curries and biryani recipes rather than meal prep. 😉
It is easy to purchase this paste from the grocery store but Indian food just doesn't taste authentic with store-bought paste. Also, store-bought GG comes with artificial preservatives and is expensive. Okay, I am trying to convenience you to make your own GG paste. I hope you give it a try.
What’s In This Recipe
Fresh Ginger & Garlic, oil, and salt are all you need to create some phenomenal Indian curries and Biryani.
- Ginger: fresh ginger is easily available at any major grocery store. about a palm full of root will get you 1 cup of chopped ginger. That's about somewhere between 4 to 5 Oz.
- Garlic: About 4 to 5 bulbs of garlic will give you a cup full of garlic cloves.
- Oil: oil is a natural preservative ingredient. For many years, my mother has used peanut oil or vegetable oil as a preservative in GG paste. I prefer to use olive oil. However, any oil of your choice would be fine.
- Salt: Salt is a great natural preservative. I like to use pink salt or sea salt but any table salt is great. We won't be adding a ton of salt to the paste. Just about ¼ teaspoon goes a long way and your curries won't be salty either ;).
How to Make GG Paste
- Thoroughly wash the ginger root under running water. Peel ginger with the help of a small carving knife or scrape the ginger with the edge of a spoon to peel. Cut it into ½ inch to ¼ inch pieces.
- Separate the garlic cloves from the bulb and peel the garlic.
- Combine chopped ginger, peeled garlic, and salt in a good blender or a food processor. Add oil slowly while blending the ingredients.
- Blend it until smooth. Food processor results are coarse, which is just fine. Add more oil if needed for blending.
- Store the paste in an airtight container and refrigerate for up to 4 weeks. You may freeze it If you don't use ginger garlic every day.
- Freeze about one tablespoon in an ice cube tray. Freeze the GG then transfer the frozen cubes to a freezer-friendly bag. Use as needed for the recipe.
How to Cook with GG Paste
- You can use ginger garlic paste in any South Asian recipe that calls for ginger and garlic. You can also substitute GG paste for minced ginger and garlic.
- I like to use ginger garlic paste for Asian noodles, Thai curries, and Malaysian and Indonesian curries.
- Add a teaspoon to a tablespoon of GG paste into the meat marinade for a savory kick.
- Sauté the veggies with GG paste and spices for a delicious savory stir fry.
Indian Recipes to Use Ginger Garlic Paste
- Aloo Palak (Indian Spinach & Potatoes)
- Indian Chicken Curry Recipe
- Seekh Kebab
- Mutton Biryani
- Easy Chicken Biryani
- Paneer Biryani
- Veg Dum Biryani
- Zucchini Stir Fry
Kitchen Tools You’ll Need
Ginger Garlic Paste for Indian Recipes
- 1 cup chopped Ginger
- 1 cup peeled Garlic Cloves
- ¼ cup oil , or 2 tablespoons oil & 2 tablespoon water
- ¼ teaspoon salt
- Thoroughly wash and clean the ginger under running water. Scrape ginger with the help of a small carving knife or scrape the ginger with the edge of a spoon to peel. Cut it into ½ inch pieces.
- Separate the garlic cloves from the bulb and peel the garlic. Peeling 4 to 5 garlic bulbs can be a pain. See the tips below for easy garlic peeling or purchase peeled garlic.
- Combine chopped ginger, peeled garlic, and salt in a good blender or a food processor. Add oil slowly while blending the ingredients. Scrape down the ingredients with a silicone spatula if needed.
- Blend it until smooth. Add more oil or water if needed for blending. Food processor results are slightly coarse compare to blender.
- Store the paste in an airtight container and refrigerate for up to 4 weeks. Use as needed for recipes.
- Freeze about one tablespoon in an ice cube tray. Freeze the GG then transfer the frozen cubes in a freezer friendly bag.
- Soak garlic cloves in warm water and cover the bowl. Let it stand for half-hour to an hour. This will make the peels swell and you can slide the cloves right off the peel between your fingers.
- You may use 2 tablespoons of water and 2 tablespoons of oil if you plan to use the GG paste within 2 weeks.
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.