↑
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sharmis Passions

Cooking and Clicking with Passion

  • Home
  • Recipe Index
  • Baby Food
    • 4-7 months
    • 8-10 months
    • Baby Instant Mixes
    • Baby Porridges
    • Baby Purees
    • Baby Soups
  • Adv & Reviews
    • Advertising
    • Product Review
    • Hotel & Restaurant Reviews
  • Festives
    • Diwali
    • Ramzan
    • Pongal
    • Christmas
    • Onam
    • Krishna Jayanthi
  • Media
  • About
  • Glossary
    • Indian Names Of Veg,Fruits & Others
    • Indian Names Of Pulses, Spices etc
You are here: Home / How to's / Homemade ginger garlic paste recipe

Homemade ginger garlic paste recipe

April 7, 2012 by Sharmilee J 23 Comments

Jump to Recipe Print Recipe

Homemade ginger garlic paste a quite essential item used in regular cooking.

ginger garlic paste recipe

Ginger garlic paste is a quite essential item used in everyday cooking.Homemade ginger garlic paste recipe with step by step pictures and video.

What is the ginger garlic ratio for making ginger garlic paste?

This depends on each individual but actually 1:2(ginger:garlic) works best for me as I have been using this measure since a long time after hearing it from a popular chef.As ginger is very pungent this measure works best.

How to make ginger garlic paste?

Just peel of the skin for both ginger and garlic rinse well, chop roughly.Add to mixer jar along with salt ad oil, grind it to a fine paste, refrigerate and store.

How can I use ginger garlic paste?

You can use ginger garlic paste for n number of recipes like curries, gravies,stir fries,soups, veggies etc.Just add in with other spices while tempering and saute for a minute then proceed.

ginger garlic paste recipe

How do I make long lasting ginger garlic paste?

I use salt and oil as they act as natural preservative amma used to just grind ginger and garlic as such without anything and store, and the shelf life was good too.But I would recommend adding salt,oil if you are making in bulk.Also do not add water while making the paste, make sure to have the container dry before storing.

Should ginger garlic paste be refrigerated?

I always make in bulk and store atleast for 2 weeks so refrigerate it.So I would suggest to refrigerate it if you make in bulk.

ginger garlic paste recipe

Print Recipe Pin Recipe

Homemade ginger garlic paste recipe

Homemade ginger garlic paste a quite essential item used in regular cooking.
Prep Time20 mins
Total Time20 mins
Servings1 cup
AuthorSharmilee J

Ingredients

  • 1 cup garlic skin peeled & chopped
  • 1/2 cup ginger skin peeled & chopped
  • 1/2 tsp oil
  • 1/4 tsp salt

Instructions

  • Scrap off the top part then peel the garlic skin, repeat to finish.The garlic pearls I used were quit big so chopped it further.just half or 3 slices per garlic that is enough.
  • Measure and set aside.Now take ginger peel the skin using a spoon that is very easy and makes sure that only the thin layer of the skin is peeled.
  • Chop it into smaller pieces.Measure and set aside.
  • The ratio I use is 1:2(ginger:garlic).Measure after chopping.Add both ginger and garlic to mixer jar, add salt to it.
  • Add oil to it.Grind it to a fine paste.Store it in a clean dry container.
  • Refrigerate and use it.Keeps well atleast for 2 months.

Notes

  • Do not use water while grinding.
  • Do not add more oil than mentioned, this is just enough.
  • As salt is less you need not be mindful while adding this paste in recipes.
  • You can use small garlic too in that case no need to chop.
  • Always measure after chopping(if you plan to chop).
  • I used normal mixie to make this paste, you can even use food processor.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Homemade ginger garlic paste recipe video

How to make ginger garlic paste recipe:

  1. Scrap off the top part then peel the garlic skin, repeat to finish.The garlic pearls I used were quit big so chopped it further.just half or 3 slices per garlic that is enough.ginger garlic paste recipe
  2. Measure and set aside.Now take ginger peel the skin using a spoon that is very easy and makes sure that only the thin layer of the skin is peeled.
    ginger garlic paste recipe
  3. Chop it into smaller pieces.Measure and set aside.
    ginger garlic paste recipe
  4. The ratio I use is 1:2(ginger:garlic).Measure after chopping.Add both ginger and garlic to mixer jar, add salt to it.
    ginger garlic paste recipe
  5. Add oil to it.Grind it to a fine paste.Store it in a clean dry container.
    ginger garlic paste recipe

Refrigerate and use it.Keeps well atleast for 2 months in fridge.

ginger garlic paste recipe

My tips while making ginger garlic paste

  • Do not use water while grinding.
  • Do not add more oil than mentioned, this is just enough.
  • As salt is less you need not be mindful while adding this paste in recipes.
  • You can use small garlic too in that case no need to chop.
  • Always measure after chopping(if you plan to chop).
  • I used normal mixie to make this paste, you can even use food processor.
  • Refrigeration is enough, no need to freeze it.Incase you want to store for more than 2 months then freeze it.But I would always prefer to make fresh batch every 2 -3 weeks.

Variations:

  • You can slighly increase ginger say 3/4 cup : 1 cup(ginger:garlic) too .
  • I have seen / heard from friends that 1:1 ratio works too but haven’t tried it personally.

ginger garlic paste recipe

Related posts:

Pizza Pinwheels Recipe (Pizza Rolls Recipe)
Rava Ladoo - Rava Laddu Recipe | How to make rava laddu
How to make coconut milk - Homemade Coconut Milk
Zone by The Park - Bazaar Restaurant Review Part 2

Filed Under: How to's, RandomPosts

Previous Post: « Jam Milkshake and Peanut Butter Milkshake (Summer Special Shakes)
Next Post: Prawns Gravy Recipe – Prawn Curry Recipe »

Reader Interactions

Comments

  1. Vardhini says

    April 7, 2012 at 2:52 am

    Handy paste for a lot of curries.

    Vardhini
    Event: Legumes
    Event: Side Dishes

    Reply
  2. Kitchen Boffin says

    April 7, 2012 at 3:05 am

    a post worth saving!thanks..

    Reply
  3. uma shankar says

    April 7, 2012 at 4:29 am

    handy paste lovely pictures!

    Reply
  4. UnmSumayya says

    April 7, 2012 at 6:36 am

    Any specific reason for adding oil? I never do that, but I add whole spices cinnamon, cardamom and clove which helps retain the coarseness while grinding and also gives a nice flavour.

    Reply
  5. Sharmilee! :) says

    April 7, 2012 at 7:00 am

    @Ummsumayya : Yes oil is added to avoid spoiling…

    Reply
  6. Hamaree Rasoi says

    April 7, 2012 at 7:03 am

    Thanks a lot for sharing ginger garlic paste.

    Deepa
    Hamaree Rasoi

    Reply
  7. Pari says

    April 7, 2012 at 10:04 am

    Hi. This paste comes out so handy in cooking, some people add vinegar or lemon instead of oil for preserving but personally I hate the acidic taste.

    APRIL EVENT, ‘ONLY’- SNACKS & STARTERS + COOKBOOK GIVEAWAY
    FOODELICIOUS

    Reply
    • Harsha Kumar says

      June 26, 2013 at 10:10 am

      Me too , the commercial paste available is full of acid and it invariably spoils the taste of the dishs where there is no need for any acids .

      Reply
  8. Priya says

    April 7, 2012 at 12:08 pm

    I add salt also if you want to conserve it for few more days in fridge..Very hand paste definitely.

    Reply
  9. Aarthi says

    April 7, 2012 at 12:50 pm

    very useful paste

    Reply
  10. Archana says

    April 7, 2012 at 3:41 pm

    Very handy paste.

    Reply
  11. Pavithra Elangovan says

    April 7, 2012 at 5:23 pm

    This is always handy..yah me too keep a small homemade ginger garlic in fridge. Hey wood kadachiducha ???? Super.

    Reply
  12. Madhu Pravin says

    April 7, 2012 at 7:17 pm

    thanks for d recipe, Ma'am… Shall we store d paste in ziplock bags or only air tight boxes should b used?

    Reply
  13. Sharmilee! :) says

    April 8, 2012 at 6:29 am

    @Madhu : Use a clean airtight container.

    Reply
  14. zareena says

    April 8, 2012 at 6:49 am

    I also make this at home. This is a very useful paste.

    Reply
  15. Anonymous says

    April 9, 2012 at 1:29 am

    I now freeze a piece of ginger which works really well. Do you think this paste will freeze?

    Reply
  16. Shoba Shrinivasan says

    April 9, 2012 at 4:27 am

    Hi Sharmilee

    I always only add oil…Do you add water too?
    Shobha

    Reply
  17. Srishti@ProlificCooking says

    April 9, 2012 at 6:23 am

    Ginger garlic paste is a necessity in indian kitchen! Very useful post. For the paste to stay unrotten for even longer, I shallow fry it for couple of minutes, so that the extra water evaporates.

    Reply
  18. suhaina aji says

    April 9, 2012 at 6:55 am

    wow…i am drooling here seeling all teh beautiful clicks..perfectly done dear…

    Reply
  19. suhaina aji says

    April 9, 2012 at 6:57 am

    as for the ginger garlic paste I always think that making them fresh is the best. but ur tips will be greatful for busy moms. great post dear.

    Reply
  20. Divya Shenoy says

    September 30, 2013 at 7:00 am

    aLL the receipes are very delision mam,, superb, i have tired all ur recepies… thanks for the lovely site.. thank you very much…

    Reply
  21. Predthi says

    March 5, 2017 at 12:58 am

    HI

    I’m in UK…my ginger garlic paste turns green immediately after grinding…can you tel me the reason for it …

    Reply
    • Sharmilee J says

      March 24, 2017 at 6:39 am

      Oh is it…?! guess depends on the ginger variety?! check and use tender fiberless ginger which will be medium brown in color and smaller in size

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I am Sharmilee author,recipe creator and photographer behind Sharmis Passions. Read More…

Lets Connect!

sharmispassions@gmail.com

MY AMAZON STORE

Archives

Categories

MENU

BREAKFAST 
INDIAN BREAD
IDLI DOSA
RICE BOWL
CHATS AND SNACKS

SIDEDISH

CHUTNEY RECIPES
GRAVY RECIPES
SIDEDISH FOR IDLI
SIDEDISH FOR RICE

BY INGREDIENTS

MUSHROOM RECIPES
PANEER RECIPES
SWEET CORN RECIPES
BHINDI RECIPES
BABY CORN RECIPES
POTATO RECIPES
CAPSICUM RECIPES
SOYA CHUNKS RECIPES

KIDS

KIDS BREAKFAST RECIPES
KIDS LUNCH BOX RECIPES
KIDS SNACKS

Random Recipes

More....

Footer

Its Me!

Hello! I am Sharmilee, author here at Sharmis Passions. Read More…

Quick Links

Search
Recipe Index
About
sharmispassions@gmail.com

Search

Copyright © 2021 · TEXT,IMAGES AND CONTENT COPYRIGHTED BY SHARMILEE · Managed by Host My Blog