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    Home » Indian Recipes » Condiments

    Ginger Garlic Paste: Recipe, Ratio and Storage Tips

    Published on September 9, 2019 · Updated on April 2, 2020 - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See disclosure policy.

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    If you are looking for an easy ginger garlic paste recipe, so that you don’t have to buy the store-bought one that has added preservatives, you have landed at the right place.

    In this post, I’ve shared with you how to make homemade ginger garlic paste in 15-20 minutes and store it properly so that it will last you an entire month. Along with tips on how to prevent ginger garlic paste from turning green (which is a common problem faced by many trying to make this at home).

    I have also shared how to freeze ginger garlic paste so that you can make it in bulk, and have it stocked for months.

    ginger garlic paste in a red bowl, along with some chunks of ginger & garlic, and some salt

    If you have made ginger garlic paste at home before and are only interested in the recipe and the ratio of the ingredients, do skip ahead to the recipe card, while I share a few pictures of the recipe, and answer some common questions regarding this recipe below.

    How to Make Ginger Garlic Paste at Home

    1. Wash & dry the ginger & garlic, and then cut off the tips of the garlic cloves and cut ginger into about garlic clove sized cubes.

    a bowl of ginger cubes and another bowl of garlic cloves

    2. To make the ginger garlic paste, in a mixer add the ginger and the garlic.

    ginger cubes and garlic cloves in a mixer jar

    3. Then add in the oil that is heated & cooled to a warm temperature, and salt.

    ginger cubes, garlic cloves, oil and salt in a mixer jar

    4. Blend well to form a smooth paste. And then store the ginger garlic paste in the fridge in an air tight glass container.

    ready ginger garlic paste in a bowl

    Ratio of Ginger & Garlic

    As you will see in the recipe below, I use 1:1, but that is because I use the regular variety of ginger. If you want to use organic ginger, I’d recommend a 1:2 ginger garlic ratio, as organic ginger is more potent.

    Storage and Shelf Life

    If you follow all the steps outlined in the recipe below, a bottle of this ginger garlic paste will last you an entire month. But you can definitely make the paste in bulk and freeze it, in which case it will last you for 4-6 months.

    How to Freeze Ginger Garlic Paste

    an ice cube tray full of ginger garlic paste to be frozen, with a fresh bowl of ginger garlic paste, and some fresh ginger and garlic on the side

    These are the steps you can follow to store, preserve and freeze ginger garlic paste for future use.

    1. Make ginger garlic paste the way you would normally do.
    2. Once the paste is ready, transfer it into ice cube tray (s).
    3. Then cover the tray (s) with a lid or plastic cling wrap and place it in the freezer, till the paste has frozen solid.
    4. Once the ginger garlic paste cubes are totally frozen, transfer them from the ice cube tray (s) to a freezer safe zip-lock bag.
    5. Seal the zip-lock bag, after ensuring to take all the air out.
    6. Finally, label and store the bag in the freezer for future use.
    frozen ginger garlic paste cubes in a glass container to be filled in a freezer safe ziplock bag

    Thawing Ginger Garlic Paste for Use

    When you are ready to use the frozen ginger garlic paste, simply remove the number of cubes of the paste you need, and thaw them in a bowl in the fridge or on your kitchen counter top at room temperature.

    Then re-seal the bag with the remaining ginger garlic cubes, and put it back in the freezer.

    I usually remove as many cubes as I need for a week or two, and transfer them into an air tight glass jar that I keep in my fridge to use as and when I require the paste.

    How to Prevent Ginger Garlic Paste from turning Green

    This is a challenge I faced regularly when I first started making ginger garlic paste. But over time I have fixed one thing at a time to ensure my paste doesn’t turn green. And even though I have shared it in the recipe below, I’ll highlight it here too, as the steps and the details are critical to preserving ginger garlic paste.

    But before that I want to mention that just because your ginger garlic paste turns green, it doesn’t mean that the paste is bad or unfit to consume. Unless its smells odd or is moldy. Just the color is not the problem.

    That being said, to ensure the ginger garlic paste preserves well, while making ensure that –

    1. Chopped ginger & garlic pieces are totally dry
    2. Use oil and not water to make paste
    3. Add salt to preserve the paste
    4. Store the paste in the fridge in an air-tight glass container

    Ginger Garlic Paste Substitute Measurement

    Even though I try my best to always have homemade ginger garlic paste available, there are times I run out, and I have to use the ginger and garlic instead. In which case, this is how I substitute –

    1 tablespoon of ginger garlic paste = 1 inch thick ginger + 2 cloves of garlic

    Recipes that I’ve Used This Ginger Garlic Paste in:

    Chicken Tandoori
    Crispy Chicken 65
    Rajma Masala

    As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️ 

     

    ginger garlic paste in a red bowl, along with some chunks of ginger & garlic, and some salt

    Ginger Garlic Paste: Recipe, Ratio and Storage Tips

    Ginger Garlic Paste is one of the essential condiments of Indian cooking, and is used to flavour several vegetarian as well as non-vegetarian Indian dishes. In this post I have shared how to make, store, preserve and freeze ginger garlic paste.
    5 from 2 votes
    Print Pin Rate
    Course: Condiments
    Cuisine: Indian
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Servings: 1 bottle
    Calories: 1813kcal
    Author: Shantala Shenoy Nayak

    Equipment

    • Indian Mixer
    • Ice Cube Trays
    • Plastic Cling Wrap
    • Freezer Safe Bags

    Ingredients

    • 2 cup ginger chopped
    • 2 cup garlic cloves
    • 1/2 cup oil
    • 2 teaspoon salt
    Prevent your screen from going dark

    Instructions

    • Wash ginger and garlic pieces and dry them well.
    • Cut off the tips of the garlic cloves and cut ginger into about garlic clove sized cubes. Measure out equal quantity of garlic cloves and ginger cubes.
    • Lightly heat and then cool the cooking oil, till it is warm.
    • Once the oil is warm - in a mixer - blend the ginger & garlic chunks together with the oil and salt, till it forms into a smooth paste.
    • Store the ginger garlic paste in the fridge in an airtight glass container.

    For Freezing Ginger Garlic Paste

    • Transfer the freshly made paste into an ice-cube tray (or multiple ice trays, depending on the size of the trays and quantity of paste).
    • Cover the tray with a lid or plastic cling wrap, and place it in the freezer till the paste is frozen solid.
    • Once the ginger garlic paste cubes are totally frozen, remove from the freezer, and transfer the cubes into a freezer safe ziplock bag.
    • Seal the bag, after ensuring to remove all the air out from the bag.
    • Label & store the bag in the freezer for future use.
    • The ginger garlic paste cubes store well for 3-4 months.

    Notes

    1. After you wash the ginger and garlic, try to get the pieces as dry as possible. This is important for the ginger garlic paste to preserve well.
    2. I cut the ginger cubes to approximately the size of the garlic cloves, but the ginger cubes are usually bigger. Which is okay as it does not need to be exactly, but only approximately the same size.
    3. I prefer to keep the ginger peel on for additional flavor, but you can choose to use peeled ginger.
    4. I use canola oil, but I have used vegetable oil too in the past. Either or will work.
    5. It is very important to store the ginger garlic paste in an air tight glass container in the fridge. Because it will not preserve as well at room temperature or in a plastic container.
    6. Freezer Note: It's best to always freeze freshly made paste over paste that has been sitting in your fridge for a while. 

    Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

    Nutrition

    Calories: 1813kcal | Carbohydrates: 191g | Protein: 34g | Fat: 112g | Saturated Fat: 54g | Sodium: 4756mg | Potassium: 2694mg | Fiber: 14g | Sugar: 8g | Vitamin C: 157mg | Calcium: 887mg | Iron: 9mg
    Tried this Recipe? Tag me Today!Mention @loveofspice or tag #loveofspice!

    This recipe has been updated from the recipe archives, first published in 2019.

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    Homemade Ginger Garlic Paste Recipe, Ratio and Storage Tips

    Coriander Mint Chutney Recipe | Green Chutney Dip for Tandoori, Tikka and Kababs »
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    Reader Interactions

    Comments

    1. Khushi

      May 13, 2021 at 12:27 pm

      Hi. Would you be so kind in expressing the weights of the ingredients. Thanks for sharing your knowledge.

      Reply
      • The Love of Spice

        May 13, 2021 at 4:34 pm

        Hi Khushi, for this recipe, I measure with cups, and my 1 cup = 8oz cup. Hope this helps. Else I can measure and get back when I next make this paste.

        Reply
    2. Shalzmojo

      September 18, 2019 at 10:27 pm

      I never knew one adds oil to this for blending and not water. Plus no green chillies? I add them to make a spicy paste which I use in all the curries I cook.

      Reply
      • LoveOfSpice

        September 19, 2019 at 8:58 am

        Yeah, I have seen using oil helps preserve it better.

        I usually don’t add chilies because I use this for a wide variety of dishes, and need the option to control spice level, especially if I am feeding others with lower spice tolerance, lol. If it were only me, I would add chilies every single time.

        Reply
    3. Rajlakshmi

      September 12, 2019 at 6:54 am

      Excellent recipe. I usually crush them while cooking but this is going to save so much time

      Reply
      • LoveOfSpice

        September 12, 2019 at 12:05 pm

        Thank you, Raj.

        Reply
    4. Roshan

      September 09, 2019 at 10:52 pm

      This is actually quite simple. The personalised tips are a major bonus.

      Reply
      • LoveOfSpice

        September 10, 2019 at 10:34 am

        Thank you so much, Roshan.

        Reply

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    Hi there, I am Shantala, an Indian foodie in an American kitchen. Welcome to The Love of Spice - my food blog, virtual home & passion project, all rolled into one. On here I share Easy-to-Follow Family Recipes, along with tips on Indian Meal Planning & Lunch Box Ideas for Kids & Adults. I hope you enjoy the site, and find it useful. :) read more

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