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Photo of Ginger Garlic Paste by DC Girly Girl

Ginger Garlic Paste

Rated as 4.74 out of 5 Stars
 made it  |  21 reviews   |   photos

Recipe by:

"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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Ingredients

10 m servings 24 cals
Original recipe yields 16 servings (8 ounces)

Directions

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  • Prep

  • Ready In

  1. 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


Per Serving: 24 calories; 0.9 g fat; 3.6 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition

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Reviews

Read all reviews 21
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  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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!

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Most helpful critical review

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...

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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!

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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 h...

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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.

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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 o...

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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!

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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 ga...

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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!

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I needed garlic paste and ginger paste to make Grilled 'Fusion' Pork Chops so I whipped up this paste and it was perfect! Thanks!

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Love it. It's great because on most recipes where there is garlic and ginger, the recipe calls for about equal parts of both every time. So I just combine the amount of garlic and ginger needed ...

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