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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    Reviews in English (26)


    Thanks! But I would also suggest to use half the amount of ginger .For eg.garlic-4oz, that the paste is better and more tastier!Thanks for posting anyway!  -  06 Feb 2007  (Review from Allrecipes US | Canada)


    FYI you can get Ggarlic ginger paste at any Indian foods market The brand I use is Vimal. Just call your local Indian restaurant and ask them where the nearest market is. They will be glad to help.  -  16 Sep 2008  (Review from Allrecipes US | Canada)


    This was a bit time consuming to make, but the paste is such a handy thing to have around! I made three parts garlic to four parts ginger so the ginger isn't too overwhelming.  -  30 Jan 2011  (Review from Allrecipes US | Canada)

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