I used to get store-bought ginger garlic paste until I learned how easy it is to make my own! Here’s how to make ginger garlic paste at home.

Here’s what you’ll need:

• Ginger

• Garlic

• Blender

• Airtight containers

• Ice cube trays

• Freezer-safe zip lock bag

Why make this paste at home?

Ginger garlic paste is an essential ingredient in Indian cooking. It’s used in marinades as it helps to tenderize meat, forms the base of many curries, and adds flavor to various other dishes.

Yes, this is a must-have ingredient when cooking Indian food. And here’s the best part – you don’t have to buy this paste, you can make it yourself. You probably have some whole ginger and garlic lying around in the kitchen. That’s all you need to make this key ingredient.

Here’s why you should opt for homemade ginger garlic paste instead of store-bought:

• Getting store-bought ginger garlic paste is convenient, but it tends to contain preservatives and other unfamiliar ingredients to increase its shelf life. The homemade version doesn’t contain any of this other stuff.

• If you cook Indian food often, you’ll probably run through a jar of store-bought paste quite quickly! The cost of buying these jars can quickly add up. Making ginger garlic paste at home is far more affordable.

How to make ginger garlic paste

Making this only involves 2 easy steps:

1. Prepare equal amounts of peeled ginger and garlic.

This recipe uses 100 (3.5 oz) of ginger and 100g (3.5 oz) of garlic, which yields a small jar of ginger garlic paste. You can increase or decrease the amount of ginger and garlic used depending on your needs.

2. Put the ginger and garlic into a blender & blend until the mixture is fairly smooth.

That’s it! I don’t usually add water to this mixture, as it turns out quite smooth. However, if you feel the mixture is too thick for your liking, feel free to add 1-2 tbsp of water to thin it out.

How long can you store ginger garlic paste?

You can store this paste in an airtight container in the fridge for up to one week.

How to use ginger garlic paste?

Many Indian recipes use ginger garlic paste to enhance their flavor.

I love using them in marinades for air fryer chicken 65 and air fryer whole tilapia. When pan-frying or air frying meat or fish, I often go with a simple marinade of ginger garlic paste, chili powder, turmeric, salt, and black pepper. It’s simple, but it produces the most flavorful results!

In addition to marinades, I also use this paste in curries (this homemade chicken curry recipe, for instance) and biryanis (such as salmon fish biryani).

So, if you enjoy cooking and eating Indian food at home, it’s definitely worthwhile to have a jar of this homemade paste in the fridge to whip up any of these dishes and more!

Frequently Asked Questions

What is ginger garlic paste made of?

Ginger and garlic paste is made of raw ginger and garlic cloves. Homemade ginger and garlic paste may include oil and salt to act as preservatives, but this is optional. Store-bought ginger garlic paste often contains other artificial or chemical preservatives to extend its shelf life.

What should be the ratio of ginger garlic paste?

For ginger garlic paste, use a ginger to garlic ratio of 1:1. Combine an equal ration of ginger and garlic in a blender and blend until fairly smooth. Store this paste in an airtight container in the fridge for up to

How do you preserve homemade ginger garlic paste?

Homemade ginger garlic paste can be stored in an airtight container in the fridge for one week. To preserve it for 2 – 3 months, just fill an ice cube tray with the ginger garlic paste and freeze for a few hours, before transferring the cubes to a freezer-safe zip lock bag.

And the best part is you don’t have to thaw these cubes before using! Just pop a few cubes in while cooking for an added boost of flavor.

How to make ginger garlic paste in blender?

Combine a 1:1 ratio of peeled ginger and garlic in a blender and blend until fairly smooth. Store in an airtight container in the fridge for up to one week.

How to make ginger garlic paste without a blender?

If you don’t have a blender, you can also make ginger garlic paste with a mortar and pestle. Although more tedious and time consuming, it gets the job done.

When to add ginger garlic paste while cooking?

Typically, ginger garlic paste is added right after you sauté your onions. In some recipes, it goes in along with the onions. It’s also used in various marinades for chicken, lamb, and fish before cooking to enhance the flavor of the protein.

What can I use as a ginger garlic paste substitute?

In a pinch, you can use garlic powder and ginger powder as a substitute for ginger garlic paste. The flavor won’t be the same, as fresh ginger and garlic are more intense in flavor and aroma, but it’ll still help to enhance the taste of your dish.

This substitution works best in marinades that call for ginger garlic paste.

Conclusion

Now you know how to make ginger garlic paste at home! Easy, right?

Homemade ginger garlic paste doesn’t have all the added preservatives that store-bought ones usually have, and it’s also more affordable.

So, peel that ginger and garlic and blend em’ up!