Ginger Garlic Paste Recipe – Authentic Indian Blend with Turmeric

Last Updated on 4 months by Neha Deshmukh

Ginger Garlic Paste Recipe – Authentic Indian Blend With Turmeric

Hey everyone! If you’ve ever wondered what makes Indian food really sing, it’s all about the flavour base. And honestly? A good ginger garlic paste is the absolute heart of it. I remember when I first started learning to cook from my mom, she always said, “A good paste is half the battle won!” And she wasn’t wrong. Today, I’m sharing my go-to recipe for a vibrant, aromatic ginger garlic paste with a touch of turmeric – it’s a game changer, trust me.

Why You’ll Love This Recipe

This isn’t just a ginger garlic paste recipe, it’s the one you’ll reach for again and again. It’s incredibly easy to make, way fresher than anything you can buy in a jar, and the flavour is just… wow. Plus, adding turmeric gives it a beautiful colour and a lovely subtle warmth. It’s seriously the foundation for so many delicious Indian dishes.

Ingredients

Here’s what you’ll need:

• 450 gm ginger (about 16 oz)
• 300 gm garlic (about 10.5 oz)
• 1 tsp turmeric powder
• 2 tsp salt
• Olive oil as required (about 2-4 tbsp)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Ginger & Garlic: Seriously, use the freshest you can find. You want ginger that’s firm and fragrant, and garlic that’s plump and doesn’t have any soft spots. These are the stars of the show, so don’t skimp!
• Turmeric Powder: Good quality turmeric powder will give you a vibrant colour and a lovely flavour. Look for a brand that’s bright orange and smells earthy.
• Olive Oil: Now, traditionally, people use mustard oil or vegetable oil for this. But I’ve found olive oil works beautifully – it adds a subtle fruity note and is a healthier option. Feel free to use your preferred oil though!

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First things first, let’s soften up that ginger and garlic. I like to soak them in water for about an hour. This makes peeling so much easier.
2. Once soaked, peel and rinse the ginger and garlic really well. Then, pat them completely dry. This is important!
3. Now, chop the ginger and garlic into small pieces. This helps your blender out and ensures a smooth paste.
4. Add the chopped ginger, garlic, turmeric powder, and salt to your blender. Pour in about 2 tablespoons of olive oil to get things moving.
5. Time to blend! Do it in short bursts, scraping down the sides with a dry spoon after each burst. This ensures everything gets blended evenly.
6. If the mixture is too thick, add a little more oil, a teaspoon at a time, until you reach a smooth, paste-like consistency. You want it to be spreadable, but not runny.
7. Finally, transfer the paste to a sterilized, dry glass jar. This is key to keeping it fresh! Refrigerate immediately.
8. And that’s it! Remember to always use a clean, dry spoon when taking paste out of the jar to avoid contamination.

Expert Tips

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

• Don’t skip the soaking step! It really does make a difference.
• Scraping down the sides of the blender is crucial for a smooth paste.
• A little patience goes a long way. Blend in short bursts to avoid overheating the blender.

Variations

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

• Pressure Cooker Method: My friend swears by this! Pressure cook the ginger and garlic (with a little water) for 2-3 whistles, then blend. It makes the peeling super easy.
• Food Processor Method: If you don’t have a blender, a food processor works too, but you might need to process for a bit longer to get a really smooth paste.
• Spice Level – Adjusting Garlic Quantity: If you love a strong garlic flavour, feel free to add a bit more garlic. I usually stick to this ratio, but you can adjust it to your liking.
• Regional Variations – Using Different Turmeric Varieties: Depending on where you are in India, you might find different varieties of turmeric. Feel free to experiment!

Serving Suggestions

Okay, so what do you do with this amazing paste? Everything! Seriously.

• Curries: It’s the base for so many Indian curries, like butter chicken, rogan josh, and vindaloo.
• Marinades: Use it to marinate chicken, fish, or vegetables for grilling or roasting.
• Stir-fries: Add a spoonful to your stir-fries for an instant flavour boost.
• Dal Tadka: A little goes a long way in elevating your lentil dishes.

Storage Instructions

This paste will keep in the refrigerator for up to 2 weeks. Just make sure it’s stored in an airtight container.

FAQs

Got questions? I’ve got answers!

• How long does homemade ginger garlic paste last in the refrigerator? Up to 2 weeks, as long as it’s stored in an airtight container.
• Can I freeze ginger garlic paste? Absolutely! Freeze it in ice cube trays for easy portioning. It will keep for up to 3 months.
• What type of oil is best for making ginger garlic paste? Olive oil is my go-to, but you can use mustard oil, vegetable oil, or any other neutral oil.
• What if my ginger garlic paste is too thick/thin? If it’s too thick, add a little more oil. If it’s too thin, you can try adding a little more ginger and garlic and blending again.
• Can I use old ginger and garlic for this paste? You can, but the flavour won’t be as vibrant. Fresh is always best!

Enjoy! Let me know if you try this recipe and how it turns out. Happy cooking!