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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.
Course Condiments
Cuisine Indian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 1 bottle
Calories 1813kcal


  • 2 cup ginger chopped
  • 2 cup garlic cloves
  • 1/2 cup oil
  • 2 teaspoon salt


  • 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.


  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.


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