Ginger Garlic Paste

    Ginger Garlic Paste


    25 people made this

    About this recipe: This simple ginger-garlic paste keeps very well in the fridge or freezer. Isn't it great to have this ready when you need curry in a hurry? Basically it is just equal amounts of ginger and garlic pulsed together. You may use water in place of oil, but it will not keep as long.

    Serves: 16 

    • 100g garlic, chopped
    • 100g fresh ginger, chopped
    • 1 tablespoon olive oil, or as needed

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.


    If you're storing this in the refrigerator, you can cover the paste with a layer of olive oil - this way it will keep much longer.

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