Back to Basics – Ginger Garlic paste

In most Indian cooking, the use of fresh ginger and garlic is indispensable. Either in the fresh whole form or in the paste form. At times, we find the store bought ginger garlic paste tastes sour, lacking flavor with lot of preservatives added to it. Making our own ginger garlic paste at home is absolutely easy, fresh, better taste and with no preservative. If you want to save some time in kitchen, you should make ginger paste and garlic paste ahead of time. I usually make ginger-garlic paste in large amount. I always freeze half and refrigerate half of it. It turns green even when stored in the refrigerator. So, I add salt and oil that also serves as preservative.

This is how I prepare and store the ginger-garlic paste for my daily cooking.


  • Ginger root chopped1 cup
  • Garlic cloves1 cup
  • Oil 1/4 cup
  • Salt 1/2 tsp
  • Turmeric (a pinch)

Wash Ginger root and cut it into slices and peel Garlic.
Put the ginger garlic in a blender. Add a little water, just enough to help in the grinding.
To increase shelf life of the paste heat little oil until it is almost smoky in a flat bottom pan. Add turmeric, garlic and ginger paste and fry for 2 to 3 min. If it is not fried, it has to be used within a week. Let it cool completely and Store in a clean airtight jar.


Always use clean spoon to take out paste from jar. It will help to increase shelf life of paste.
When ready to use, do not keep out on the counter top for a long time. Take what you need and place the jar back into the fridge quickly. This will extend the shelf life of the paste.

You can store ginger paste for couple of weeks in refrigerator and 2-3 months in freezer. For freezing you can: place some in ice-cube trays – about 1-2 tablespoons per compartment and put it in Ziploc bag otherwise your freezer will smell. Once frozen, transfer them to a container and keep in the freezer. When you need some for a recipe, take out as many cubes as you will need OR make thin layer of the paste on foil (see picture) and cover with Ziploc bag and then freeze, this way you can just break a piece whenever you want to use. OR do as I usually do: fill a freezer safe ziploc bag with the ginger garlic paste and pat the bag to make a thin layer of the paste and then freeze.

Enjoy Happy Cooking !!!!!!!!!

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7 Responses to Back to Basics – Ginger Garlic paste

  1. Veena says:

    super helpful post..

  2. Priya says:

    Such a useful and definitely a helpful post, i do the same way too.

  3. radha says:

    Nice to have basics posted here. I stopped buying the store packed ones. But have not resorted to making it at home either. Just smash a garlic and ginger with my little mortar and pestle 🙂 Will get down to making this sometime

  4. Pingback: Ginger paste | Hubweekly

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