Step by Step Guide – Homemade Ginger Garlic Paste

Note: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Homemade ginger garlic paste comes together in minutes, once the ingredients are sliced and gathered. Make a big batch and stash it in the refrigerator or freezer to cut down your prep time. It is perfect for busy days when you want your Indian meals done quickly.  

Ginger garlic paste is an essential component of Indian cooking and is used in the base of many curries, dals and side dishes. Usually, both these ingredients are peeled and then minced using a mortar and pestle before adding them to sauteed onions to make the curry. 

Both ginger and garlic not only enhance the flavor of dishes but are also known for their medicinal properties. From helping with digestion to preventing cold, the benefits of this paste are many. 

When we talk about meal prepping Indian food, one of the easiest ways to save time is to have a bottle of ginger garlic paste in the refrigerator or freezer. You can always use store-bought, but the ones I have used had a metallic taste, possibly because of the preservatives, and that’s why I don’t like them. 

Fortunately, homemade ginger garlic paste is really easy to make. You can make a big batch and it lasts in the freezer forever. 

For more meal prep hacks such as this garlic paste, and ginger paste, check out – Indian meal prep recipes.

How to make and store ginger garlic paste

To make this paste you need 4 ingredients – ginger, garlic, oil, and salt. I prefer using avocado oil since it doesn’t have a strong flavor. 

Before we jump to the recipe, let’s talk about the ratio of the ginger to garlic in this paste. You can use both in a 1:1 ratio but I prefer to use about 25% more garlic than ginger especially if I am using organic ginger since it is more potent.

My 2 cents – no need to get worked up about the exact ratio, just eyeball it such that the amount of garlic is more than ginger and you should be fine. 

You can make this paste in three easy steps. 

1. Peel the ginger and chop it into 1-2 inch pieces (makes it easier to blend). 
2. Peel the skin of the garlic or buy store-bought peeled garlic (which is what I do).
3. Add them to the food processor along with oil and salt and grind them to a paste.  

Note:  An alternate way to make ginger and garlic paste is to grind and store them separately. That way if a recipe calls only for ginger, such as this coconut chutney, then you have it handy. 

That’s it! Your budget-friendly, better than store-bought homemade ginger-garlic paste is ready.

But before you rush off to make some of your own, I would recommend you read the sections below that cover tips/tricks and storage instructions. 

Tips and Tricks

1. Peeling ginger is optional. You can buy organic ginger, give it a good rinse, and use it without peeling. I use this straight peeler to peel ginger because it just takes the skin off without peeling the flesh. 
2. My preferred method to peel garlic quickly is to add 3-4 garlic cloves to the mortar and strike it once with the pestle. Just one blow should be enough to partially crush the garlic and you should be able to peel the skin off easily.
3. You can cut off the tips of the garlic, I just leave them on.
4. Chop the ginger into small pieces so that it is less work for your blender to puree it. 
5. Increase shelf-life – Instead of water, use oil to grind the paste. The oil acts as a preservative and increases the shelf life of the paste. Adding oil also prevents your ginger garlic paste from turning green. Note: The sulfur compounds in garlic get activated when it is crushed or minced. If it is not immediately used, it reacts with air and turns green. However, it is still edible. Don’t throw away your paste if it turns green which won’t if you use the recommended amount of oil in this recipe. 

Storage instructions 

Alright, now that we have this big batch ready, let’s make sure we store it properly so that it lasts for at least 3-4 months. If you have added oil and salt to the paste, your paste can last as long as 6 months in the freezer. Let’s find out how. 

How do you preserve ginger garlic paste at home?

1. Store in the refrigerator in an air-tight glass container for about 7-10 days.
2. To preserve for 3-4 months, transfer the ginger garlic paste to an ice tray (preferably with a lid to avoid freezer burn), making sure to leave some space for expansion.
3. Once frozen, transfer it to a Ziploc or a reusable storage bag and store it in the freezer for up to 6 months.

I use this silicone ice-cube tray to freeze the paste. It has a capacity for about 2 teaspoons per crevice but I fill around 1.5 teaspoons to give room for the paste to expand.

How long does homemade ginger garlic paste last?

If you have used oil and salt while making ginger garlic paste, it easily lasts in the refrigerator for 7-10 days, if not more, and for about 6 months in the freezer.

How to make ginger garlic paste without a blender

While not the most efficient and fast way, you can always use a mortar/pestle to make ginger garlic paste in small batches. 

How to use ginger garlic paste

Depending on how you have stored the paste (refrigerator or freezer), there are two ways to use the paste – 

Refrigerated paste – I use 1 tablespoon of this ginger garlic paste for dal recipes and about 2 tablespoons for curries like rajma (kidney beans curry) and chole (chickpeas curry). Note: Remember this paste is not cooked, so don’t forget to sauté it for a minute or two to get rid of the raw taste. 

Frozen cubes – I use this ice cube tray and add about 1.5 teaspoons in each crevice. Two of those frozen cubes make one tablespoon. So use 3-4 cubes for curries and about 2 for dals. No need to thaw them before using. 

Looking to make recipes using this ginger garlic paste? Here are my top recommendations – 

1. Langarwali dal – Satisfy your soul and your stomach with this flavor-filled langarwali dal – a creamy mixed lentil curry that cooks effortlessly in the Instant Pot. Pair it with jeera rice or cumin rice for a complete gastronomic experience. 
2. Restaurant-Style Dal Makhani – You’ve got to try this creamy and delicious Punjabi lentil curry that graces the menus of Indian restaurants worldwide. Learn how to replicate the flavors of this traditionally slow-cooked curry quickly in an Instant Pot. 
3. Instant Pot Rajma masala – Use your pressure cooker or Instant Pot to make this quick & delicious Dhaba style Punjabi rajma masala. While you can serve it with rotis, the combination of rajma and chawal (rice) is what makes this dish truly special.
4. Tadka dal – One pot recipes are the best! That’s why you’ll love this Tadka dal (tempered dal) recipe – make it in an Instant Pot or a pressure cooker – and you’ll have your meal ready in no time.
5. Chana masala – This vegan one-pot curry can be made in an Instant Pot as well as a stovetop Pressure cooker. Get all the deets on how to make this delicious curry at home!