Easy Garlic-Ginger Paste

This Garlic-ginger Paste keeps for a while in the fridge, so feel free to double or triple it depending on how much you cook. It’s useful in any Asian based cuisine as well as marinades or dressings.

This is definitely a Make It Your Own recipe. I don’t give amounts as you use equal amounts of ginger and garlic, or you can use more of one than the other if you prefer. No matter what you choose, it’ll be useable for just about any recipe calling for both of these spices.

ginger garlic

Easy Garlic-Ginger Paste

Course Spice Mix, World Recipes
Cuisine Indian


  • Fresh garlic, chopped
  • fresh ginger root, chopped
  • 1 tablespoon olive oil, or water for blending use enough to get the paste to blend


  • Put garlic and ginger in a high speed blender or food processor. Add oil or water, but just enough to allow for blending evenly. Store in a glass jar in the fridge for up to 3 weeks, or you can divide it into portions and freeze it for longer time.
  • You can add a pinch of salt or turmeric to help preserve it longer. Lemon juice could be added too. It may cause the mixture to turn green, it's still ok, that's just a chemical reaction to the acid.
Keyword garlic, ginger

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