Ginger Garlic Paste

    10 mins

    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.

    26 people made this

    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 (28)


    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)