Garlic Ginger Paste Recipe – Easy Homemade Indian Blend

Last Updated on 2 months by Neha Deshmukh

Garlic Ginger Paste Recipe – Easy Homemade Indian Blend

Hey everyone! If you cook Indian food even occasionally, you know the magic that happens when garlic and ginger come together. Seriously, it’s the foundation of so many incredible dishes. For years, I used to buy pre-made paste, but honestly? Nothing beats the fresh, vibrant flavor of homemade. Plus, it’s surprisingly easy! I first made this when I realized how much money I was spending on store-bought, and I haven’t looked back. Let’s get into it!

Why You’ll Love This Recipe

This garlic ginger paste is a total game-changer. It saves you so much chopping time during the week – a lifesaver on busy weeknights! It’s way more flavorful than anything you can buy in a jar, and you control exactly what goes into it. Trust me, once you taste the difference, you’ll be hooked. It’s a simple recipe with a huge impact on your cooking.

Ingredients

Here’s what you’ll need to whip up a batch of this flavorful paste:

• 6 oz fresh garlic cloves (about 15-20 cloves)
• 6 oz fresh ginger (about a 4-inch piece)
• 0.33 cup (80ml) vegetable oil
• 1 tsp salt
• Water, as needed (about 1/3 cup or 80ml)

Ingredient Notes

Let’s talk ingredients for a sec! Using the right ingredients makes all the difference.

• Fresh Garlic & Ginger: Seriously, don’t skimp here. The flavor is just so much better when you start with fresh. Look for firm, plump garlic cloves and ginger root with smooth skin.
• Vegetable Oil: You can use any neutral-flavored vegetable oil. Sunflower oil, canola oil, or even avocado oil work great. Traditionally, many Indian families (mine included!) use mustard oil for a more pungent flavor, but it’s an acquired taste.
• Salt: I usually use regular table salt, but feel free to experiment! Himalayan pink salt adds a lovely subtle mineral flavor.

Step-By-Step Instructions

Alright, let’s make some paste! It’s easier than you think.

1. First things first: peel the garlic and ginger. I have a little trick for the garlic – put the cloves in a jar with a lid and shake vigorously! It loosens the skins and makes peeling a breeze. For the ginger, a spoon works wonders to scrape off the skin.
2. Now, add the peeled garlic, ginger, vegetable oil, and salt to your blender.
3. Time to blend! Start slowly, then gradually add water, about a tablespoon at a time, until you reach a smooth, consistent paste. You might need a little more or less water depending on your blender.
4. Finally, transfer the paste to an airtight container. It’s ready for the fridge!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t over-blend! You want a smooth paste, but blending for too long can make it bitter.
• If you don’t have a blender, a food processor will work, but you might need to scrape down the sides more often.
• A little bit of oil helps the paste stay fresh and prevents it from drying out.

Variations

Want to customize your paste? Here are a few ideas:

• Spice Level:
  • Mild: Stick with the recipe as is.
  • Medium: Add 1-2 green chilies (serrano or Thai) to the blender.
  • Hot: Add 3-4 green chilies, or a pinch of cayenne pepper. My friend Priya loves to add a ghost pepper for a serious kick!
• Storage: This paste freezes beautifully! See the storage instructions below.
• Regional Variations: South Indian cuisine often uses a higher ratio of ginger to garlic, while North Indian recipes tend to favor a more balanced blend. Feel free to adjust the amounts to suit your preferences.

Serving Suggestions

This paste is incredibly versatile! You can use it in:

• Curries (like my favorite Chicken Tikka Masala!)
• Marinades for meats and vegetables
• Stir-fries
• Soups
• Even as a flavor booster for dips and sauces!

Storage Instructions

• Refrigerator: Homemade garlic ginger paste will last in an airtight container in the refrigerator for up to 2 weeks.
• Freezer: For longer storage, freeze the paste in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This way, you can easily pop out a cube or two whenever you need it. Frozen paste will keep for up to 3 months.

FAQs

Let’s answer some common questions:

1. How long does homemade garlic ginger paste last in the refrigerator?

Up to 2 weeks in an airtight container. Just make sure it’s well-sealed!

2. Can I use pre-peeled garlic and ginger?

You can, but the flavor won’t be as vibrant. Freshly peeled is always best.

3. What type of oil is best for making this paste?

A neutral-flavored oil like sunflower or canola is great. Mustard oil is traditional but has a strong flavor.

4. Can I freeze the garlic ginger paste?

Absolutely! Freezing in ice cube trays is a fantastic way to preserve it.

5. What if my paste is too thick or too thin?

If it’s too thick, add a little more water. If it’s too thin, add a touch more ginger or garlic.

6. Can I add green chilies to this paste for extra spice?

Definitely! Add 1-4 green chilies depending on your spice preference.

Enjoy! I hope this recipe becomes a staple in your kitchen, just like it is in mine. Happy cooking!