Ginger Garlic Paste Recipe – Easy Homemade Indian Spice Blend

Last Updated on 3 months by Neha Deshmukh

Ginger Garlic Paste Recipe – Easy Homemade Indian Spice Blend

Hey everyone! If you’ve ever wondered what makes Indian food really sing, it’s all about the aromatics. And honestly, nothing is more fundamental to Indian cooking than a good ginger garlic paste. I first started making my own when I realized store-bought versions just didn’t have that same fresh, vibrant flavor. It’s seriously a game-changer, and so much easier than you think! Let’s get into it.

Why You’ll Love This Recipe

This ginger garlic paste is a total workhorse in the kitchen. It’s the base for so many curries, marinades, and even simple stir-fries. Making it yourself means you control the freshness and the flavor – plus, it avoids all those preservatives you find in store-bought jars. Trust me, once you taste the difference, you’ll never go back!

Ingredients

Here’s what you’ll need to whip up a batch:

• 1 part fresh ginger (by weight – about 100g/½ cup chopped)
• 1 part fresh garlic cloves (by weight – about 100g/½ cup chopped)
• 1-2 tablespoons sunflower oil

Ingredient Notes

Let’s talk ingredients for a sec. Good quality makes all the difference!

Ginger Varieties & Selection

I usually go for the young ginger, as it’s less fibrous and has a lovely, bright flavor. Look for pieces that are firm, plump, and have smooth skin. Avoid ginger that’s shriveled or moldy.

Garlic Varieties & Selection

For garlic, I prefer the Indian garlic variety if I can find it – it’s got a really pungent aroma. But any fresh garlic will do! Again, look for firm bulbs with tightly closed cloves.

Sunflower Oil vs. Other Oils

Sunflower oil is my go-to because it’s neutral in flavor and helps preserve the paste’s color. But feel free to experiment (more on that later!).

Regional Variations in Ginger-Garlic Paste Ratios

Interestingly, the ginger-garlic ratio isn’t set in stone! In South India, you’ll often find a higher proportion of ginger, while North Indian cuisine tends to lean towards more garlic. This recipe uses a 1:1 ratio, which is a great starting point. Feel free to adjust it to your liking – maybe 1.5 parts garlic if you really love that garlicky kick!

Step-By-Step Instructions

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

1. First things first: peel the ginger and garlic. A little trick I learned from my grandmother is to use a spoon to peel ginger – it minimizes waste! For garlic, I like to shake the cloves in a jar or give them a quick smash with the flat side of a knife to loosen the skins.
2. Give the peeled ginger and garlic a good rinse. Then, pop them into your food processor along with the sunflower oil.
3. Now, blend away! Start with a pulse, then blend continuously until you get a chunky paste. You don’t want it completely smooth – a little texture is good.
4. Immediately transfer the paste to a clean, sanitized glass jar. This is important to prevent spoilage.

Expert Tips

A few things I’ve learned over the years…

Achieving the Right Consistency

If your paste is too thick, add a tiny bit more oil, a teaspoon at a time, until you reach your desired consistency. Remember, it will thicken slightly in the fridge.

Preventing Discoloration

Ginger can oxidize and turn a bit greyish. Adding a little bit of oil helps slow this down. Don’t worry, it’s still perfectly safe to eat!

Maximizing Shelf Life

Always use a clean spoon to scoop out the paste. Introducing moisture can shorten its shelf life.

Variations

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

Vegan Ginger Garlic Paste

This recipe is already vegan, of course! Just double-check your oil source if you’re super strict.

Spice Level Adjustment

Add a small green chili (or a pinch of chili powder) to the food processor for a spicy kick. My friend, Priya, adds a tiny piece of bird’s eye chili – it’s hot!

Using Different Oils (Mustard, Coconut)

Experiment with different oils! Mustard oil adds a lovely pungent flavor (use sparingly!), and coconut oil gives a subtle sweetness.

Festival Adaptations (Diwali, Navratri)

During festivals like Diwali and Navratri, I often make a huge batch of this paste to streamline my cooking. It’s a lifesaver when you’re making lots of dishes!

Serving Suggestions

Honestly, where doesn’t this paste shine?

• Use it as a base for curries like butter chicken or rogan josh.
• Marinate chicken, fish, or vegetables for grilling or roasting.
• Add a spoonful to stir-fries for an instant flavor boost.
• Even mix a little into your dal for extra depth.

Storage Instructions

Let’s keep this paste fresh for as long as possible!

Refrigerator Storage

Store the ginger garlic paste in an airtight container in the refrigerator for up to 2 weeks.

Freezer Storage

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. It will keep in the freezer for up to 3 months.

FAQs

Got questions? I’ve got answers!

What is the ideal ginger to garlic ratio for this paste?

A 1:1 ratio is a great starting point, but feel free to adjust it to your preference.

Can I use pre-peeled ginger and garlic?

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

How can I tell if the paste has gone bad?

If it smells off, looks moldy, or has a strange color, it’s time to toss it.

What’s the best way to sanitize jars for storage?

Wash the jars and lids in hot, soapy water, then boil them for 10 minutes. Let them air dry completely before filling.

Can this paste be used as a marinade?

Absolutely! It’s a fantastic marinade base. Just add some yogurt, lemon juice, and spices for extra flavor.