After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself. Basically it is just equal amounts of ginger root and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
16
Yield:
8 ounces
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

24 calories; protein 0.6g; carbohydrates 3.6g; fat 0.9g; sodium 2.1mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/06/2007
Thanks! But I would also suggest to use half the amount of ginger.For eg.garlic-4oz ginger-2oz..so that the paste is better and more tastier!Thanks for posting anyway! Read More
(47)

Most helpful critical review

Rating: 2 stars
04/14/2017
Nice try, proportions are good, but olive oil is not an authentic flavor for this, use sunflower, avocado or other flavorless seed oil. Also, turmeric, powdered or fresh adds the dimension found in the real thing, in this recipe, a level tsp dry, 2 tsps peeled, grated fresh turmeric. Use keywords like 'Indian' to find more authentic recipes, they are out there. Read More
(8)
27 Ratings
  • 5 star values: 22
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/06/2007
Thanks! But I would also suggest to use half the amount of ginger.For eg.garlic-4oz ginger-2oz..so that the paste is better and more tastier!Thanks for posting anyway! Read More
(47)
Rating: 5 stars
08/16/2012
Five stars (with reservations!) - This was excellent for use in Indian butter chicken recipe. But as a general health warning -- garlic infused in oil should NEVER be kept at room temperature or stored in the refrigerator for long periods of time -- it can lead to botulism poisoning. Use this ginger-garlic paste immediately or store in the freezer for future use. The jarred varieties you find in the store all have preservatives in them for just this reason. Read More
(37)
Rating: 5 stars
09/16/2008
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. Read More
(36)
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Rating: 5 stars
01/29/2012
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. Read More
(29)
Rating: 5 stars
06/05/2005
Thank you for creating this recipe. I went to several markets to find this paste and thought the same thing: I could make it myself. Well it turned out very good! Read More
(18)
Rating: 5 stars
04/18/2008
EASY EASY EASY!!! What a money saver! I can't understand someone having a hard time making this. I used a veggie peeler on refrigerated ginger root (took maximum of 2 mins!!!) and pre minced garlic with extra LIGHT olive oil as not to interfere with the flavors. Took me about 5 mins total if that! Wish everything could be homemade this easily! Thanks! Read More
(17)
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Rating: 5 stars
02/16/2010
Used for Butter Chicken and used jarred ginger and garlic. I'm sure fresh would have been better but this def served it's purpose! Read More
(15)
Rating: 5 stars
01/20/2009
I needed garlic paste and ginger paste to make Grilled 'Fusion' Pork Chops so I whipped up this paste and it was perfect! Thanks! Read More
(9)
Rating: 2 stars
04/14/2017
Nice try, proportions are good, but olive oil is not an authentic flavor for this, use sunflower, avocado or other flavorless seed oil. Also, turmeric, powdered or fresh adds the dimension found in the real thing, in this recipe, a level tsp dry, 2 tsps peeled, grated fresh turmeric. Use keywords like 'Indian' to find more authentic recipes, they are out there. Read More
(8)
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