Ginger Garlic Paste

Ginger/Garlic paste is one meal prep item that is almost permanent in all Indian homes. You may find homes that make a fresh batch for each use (my mom) and also those homes that make a large batch (that’s me).

A paste that takes very little time to prepare and is almost a must for all kinds of veggies and meaty curries. I make a large batch that lasts me at least for up to 2 -3 weeks.

GG 1
Peel and clean 2 whole bulbs of garlic

Start by cleaning out your garlic and ginger. Roughly chop them and blend with oil and pinch of salt to a smooth a paste.

Ginger for Ginger Garlic Paste
Ginger peeled and chopped roughly

You could make the paste as a separate ginger and garlic paste or blend them together like I do.
This is best stored in a glass jar (with lid) and in refrigerator.



Ingredients –

  • 2 whole bulbs of Garlic – cleaned and roughly chopped
  • ½ cup chopped ginger
  • ½ cup Oil or as required ( I use vegetable oil)
  • Pinch of Salt
  • Glass jar


  • Blend the garlic/ginger and pinch of salt with oil to form a smooth paste. I start by adding about ½ cup oil and add more if needed to blend evenly.
  • Empty the paste into a glass jar and store in the refrigerator.


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