Ginger Garlic Paste Recipe – Authentic Indian Flavor Base

Last Updated on 2 months by Neha Deshmukh

Ginger Garlic Paste Recipe – Authentic Indian Flavor Base

Hey everyone! If you cook Indian food even occasionally, you know the magic that ginger garlic paste brings to the table. It’s the foundation of so many delicious dishes, and honestly, making your own is SO much better than store-bought. I first started making this years ago, and it’s become a total kitchen staple – saves time, and the flavor is just incredible. Let’s get into it!

Why You’ll Love This Recipe

This ginger garlic paste recipe is a game-changer. It’s incredibly easy to make, requires just a handful of ingredients, and elevates the taste of your curries, marinades, and so much more. Plus, knowing exactly what goes into it gives you peace of mind. Trust me, once you try homemade, you’ll never go back! It makes about ¾ cup, perfect for regular use.

Ingredients

Here’s what you’ll need:

• 100 grams Ginger (about a 4-inch piece)
• 100 grams Garlic (about 1 head)
• 1 tbsp Oil (your choice – more on that below!)
• 0.75 tbsp Salt (about 4-5 grams)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Ginger Variety: The type of ginger you use matters. I prefer the Indian ginger (olam manjal) for its strong, pungent flavor. But honestly, whatever you can find locally works! Younger ginger is milder, while older ginger is more fibrous and spicy.
• Garlic Types: I usually use the regular purple-skinned garlic. But you can experiment with different varieties like black garlic for a unique flavor profile.
• Oil Choices: This is where you can personalize! Traditionally, many Indian households use mustard oil for its distinct flavor. However, if you prefer a more neutral taste, vegetable oil, sunflower oil, or even avocado oil work beautifully.
• Salt – Himalayan Pink Salt vs. Table Salt: I like to use Himalayan pink salt for its minerals, but regular table salt works just fine. Just adjust to your taste!

Step-By-Step Instructions

Alright, let’s make some paste! It’s super simple.

1. First, give your ginger a good wash, pat it dry with a clean cloth, and peel the skin. Then, chop it into small cubes – this helps it blend smoothly.
2. Next, peel the garlic cloves. I love this quick-peeling method [link to original recipe’s peeling method]. It’s a lifesaver!
3. Now, add the peeled ginger, garlic, salt, and oil to your grinder or food processor.
4. Grind everything into a smooth paste. Here’s a tip: for a longer shelf life, don’t add water. If you’re planning to use it within a week, you can add a tiny bit of water to help it blend.
5. Finally, transfer the paste to a sterilized, airtight glass container using a dry spoon. This is important to prevent contamination!

Expert Tips

A few little things I’ve learned over the years:

• Don’t skimp on the ginger and garlic! The flavor really comes from using generous amounts.
• Make sure your grinder is clean and dry before you start.
• Using a good quality grinder or food processor will give you a smoother paste.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level – Adding Green Chilies: My friend’s mom always adds 1-2 green chilies to the mix for an extra kick. It’s fantastic!
• Consistency – Adjusting Oil Amount: If you prefer a thicker paste, use less oil. For a thinner paste, add a little more.
• Storage – Freezing in Ice Cube Trays: This is a brilliant hack! Freeze the paste in ice cube trays, then transfer the cubes to a freezer bag. Perfect for portion control.
• Regional Variations – South Indian vs. North Indian: In South India, they sometimes add a small piece of tamarind for a tangy flavor. North Indian versions often focus on the pure ginger-garlic punch.

Serving Suggestions

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

• Curries: It’s the base for so many Indian curries – from butter chicken to vegetable korma.
• Marinades: Use it to marinate chicken, fish, or paneer for incredibly flavorful dishes.
• Stir-fries: Add a spoonful to your stir-fries for an instant flavor boost.
• Soups & Sauces: It adds depth and warmth to soups and sauces.

Storage Instructions

Proper storage is key to keeping your paste fresh.

• Refrigerator: Store in an airtight container in the refrigerator for 15-20 days.
• Freezer: For longer storage, freeze for up to 6 months. Thaw in the refrigerator before use.

FAQs

Got questions? I’ve got answers!

• How long does ginger garlic paste stay fresh in the refrigerator? About 15-20 days, if stored properly in an airtight container.
• Can I use pre-minced ginger and garlic? You can, but the flavor won’t be as vibrant. Freshly grated or chopped is always best.
• What’s the best way to sterilize the storage container? Wash it thoroughly with hot, soapy water, then boil it for 10 minutes. Let it air dry completely before using.
• Can I add lemon juice to extend the shelf life? Some people do! A teaspoon of lemon juice can help preserve the color and flavor, but it will slightly alter the taste.
• My paste is too thick/thin – how do I adjust the consistency? If it’s too thick, add a teaspoon of oil or water at a time until you reach your desired consistency. If it’s too thin, grind it for a little longer.