Homemade ginger garlic paste is a meal prep essential for Indian and Asian cooking. It cuts down prep time significantly, especially during weeknight cooking. Here's an easy three-ingredient blender recipe that freezes well for months.
Ground or minced ginger and garlic are a staple in Indian cooking. They form the flavor foundation in so many Indian curries, lentils, beans and stir-fries. Apart from flavor, they have medicinal properties and aid in digestion. We'll discuss that in detail below.
These days you can easily find store-ready, shelf-stable jars of ginger and garlic paste, but the flavor and aroma is nothing compared to fresh.
The closest substitute I have found are frozen cubes of ginger and garlic in the frozen produce aisles of grocery stores like Trader Joe's and Whole Foods.
Let me tell you why I prefer to make my own ginger garlic paste, then show you how easy it is to prepare it!
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Why Make Ginger Garlic Paste at Home
I discovered the magic of freezing homemade ginger garlic paste almost two decades ago, and that changed my life. I love making a big batch in my blender, then freeze it in ice cube trays. Here's why:
- It is a meal prep essential for Indian and Asian cooking.
- Homemade paste retains more nutrients that get lost in jarred preparations which contain some preservatives as well.
- It provides the convenience of always having it on hand.
- It's easy to use. You can add a frozen cube while sautéing and it melts away in seconds, no prior thawing needed.
- It stays good for months in the freezer.
Health Benefits of Ginger Garlic Paste
Here are the following benefits of ginger and garlic:
- Ginger is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties.
- Studies have shown that ginger lowers blood sugar levels and improve various heart disease risk factors in people with type 2 diabetes.
- Ginger aids digestion by speeding up emptying of the stomach.
- Some evidence suggests that ginger can help reduce LDL (bad) cholesterol, total cholesterol, and blood triglyceride levels.
- Garlic is low in calories and rich in vitamin C, vitamin B6 and manganese.
- Garlic supplements are known to boost the immune system.
- High doses of garlic can improve blood pressure.
Ingredients
Ginger Garlic Paste Ratio: I use 1:1 ratio for ginger and garlic by weight, which means ½ or 1 pound of each.
- Ginger root: Look for firm ginger root, check for mold or mildew. Wash and dry. If the skin looks clean, simply wipe off any visible dirt. If it looks bruised, scrape it off using a teaspoon, or a vegetable peeler.
- Garlic Cloves: I prefer to buy peeled garlic from the refrigerated section of Trader Joe's or Indian stores. It adds a little to the cost of garlic but saves me a ton of time and effort. You can use a head of garlic and peel the cloves (instructions included below).
- Olive oil: Any clear oil, like canola or avocado oil work work well here. Oil helps bring the paste together and extends its life.
Quick Ginger Garlic Paste Recipe
Let's see how to make the best ginger garlic paste in a food processor.:
- Wash and dry ginger: If the skin looks clean, simply wipe off any visible dirt. If it looks bruised, scrape it off using a teaspoon, or a vegetable peeler. Checkout this recipe for tips on how to peel and cut ginger.
- Prepare the garlic cloves: If buying garlic head, place it root side down on the counter and smash it with the heel of your hand to loosen the cloves. Add the cloves to an empty mason jar, close the lid and shake it vigorously until the peels separate from the cloves. See more ways to peel and cut garlic.
- Blend together: Add chopped ginger, garlic and oil to the blender and blend for a few seconds, until you reach the desired consistency. Alternatively, add the ginger and garlic to a mini food chopper and press the pulse button till you reach your desired consistency.
- Store: Store in small containers or ice cube trays for freezing. See detailed notes below.
Storage and Freezing Tips
- For immediate use, I store ginger garlic paste in ½-cup measures in an air-tight container in the refrigerator. It stays good for 10 days and I always make sure to use a clean dry spoon to scoop out the quantity needed.
- For extended storage, I add the paste to silicone ice-cube trays, cover them with a lid, or seal them well with plastic wrap, and pop them in the freezer. The following day, I pop out the cubes and transfer them to freezer safe food-storage bags (ziplock), squeeze the air out and seal them. These cubes stay good for up to 3 months.
How to Use Ginger Garlic Paste
Let's check out some ginger garlic paste uses. The following quantities are based on a dish serving 4-5 people.
- For Indian Dishes, 1- 1.5 tablespoon for Dals (lentils), Vegetables Side dishes and Fish entrees. If freezing it in ice cube trays, use 1-2 cubes depending on the size of the cube; 2 tablespoons for beans & legumes, chicken and meat curries. ( 2-3 cubes)
- 1 tablespoon for Asian Dishes like Chili Paneer, Thai Curry paste, Chowmein, Fried rice etc. (1 cube)
Tips & Notes
- Ginger: Wash to rinse off any dirt. Dry completely before using. Scrape or peel off any bruised skin. You can leave the skin intact or peel it based on personal preference. Chop it in chunks to give your food processor/blender a head start.
- Garlic: Buy peeled garlic for saving time and effort. If processing a whole garlic head, add it to an empty mason jar, close the lid and shake it vigorously until the peels separate from the cloves.
- Oil: Adding oil to the blend helps increase shelf life of the paste. A little goes a long way. Use any clear oil like olive, canola, avocado to keep the flavors neutral.
- Use silicone ice cube trays for ease of extracting frozen cubes. They are flexible and work much better the the plastic trays. I love these trays.
FAQs
Ginger garlic paste is used to build flavors in curries, lentils and most gravy dishes.
It lasts for up to 10 days in the refrigerator and up to 3 months in the freezer.
Look for frozen cubed trays of garlic and ginger in the frozen produce aisle of large grocery stores. Those cubes typically come sin 1 teaspoon measure. It takes 3 teaspoons to make 1 tablespoon of minced garlic or ginger. If a recipe calls for 1 tablespoon of ginger garlic paste, use 2 cubes each. If it calls for 2 tablespoons, use 3 cubes each.
Yes. 1 teaspoon of minced fresh ginger equals to ½ teaspoon of ground ginger.
Here is a comprehensive guide on how to grow ginger: https://happydiyhome.com/growing-ginger/
Recipes Using Ginger Garlic Paste
Checkout a variety of Indian Recipes using Ginger Garlic paste. These include step by step instructions showing when to add ginger garlic paste while cooking.
More Ginger Garlic Prep Recipes
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📖 Recipe
Ginger Garlic Paste
Equipment
Instructions
- If the skin looks clean, simply wipe off any visible dirt. If it looks bruised, scrape it off using a teaspoon, or a vegetable peeler.
- If buying garlic head, place it root side down on the counter and smash it with the heel of your hand to loosen the cloves. Add the cloves to an empty mason jar, close the lid and shake it vigorously until the peels separate from the cloves.For added convenience, buy peeled cloves from the refrigerated produce aisle of your grocery store.
- Add chopped ginger, garlic and oil to the blender and blend for a few seconds, until you reach the desired consistency. Alternatively, add the ginger and garlic to a mini food chopper and press the pulse button till you reach your desired consistency
- Store in small containers or ice cube trays for freezing. See detailed notes in the recipe above.
Notes
- Ginger: Wash to rinse off any dirt. Dry completely before using. Scrape or peel off any bruised skin. You can leave the skin intact or peel it based on personal preference. Chop it in chunks to give your food processor/blender a head start.
- Garlic: Buy peeled garlic for saving time and effort. If processing a whole garlic head, add it to an empty mason jar, close the lid and shake it vigorously until the peels separate from the cloves.
- Oil: Adding oil to the blend helps increase shelf life of the paste. A little goes a long way. Use any clear oil like olive, canola, avocado to keep the flavors neutral.
- Use silicone ice cube trays for ease of extracting frozen cubes. They are flexible and work much better the the plastic trays. I love these trays.
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