How to make Ginger-Garlic Paste? ~ Indian Cooking Essential

11. Ginger Garlic PastePin


There is hardly anything cooked in India without ginger and garlic. Most of the time, it is freshly peeled and pound to be added to the curry or stir fry or for whatever purpose it is being used. Being in a hurry all the time, nowadays a lot of them resort to the bottled ginger garlic paste. I was also guilty of the same. Being a working woman, it was really convenient for me to have a bottle of it in my fridge for my daily frugal cooking during that time. As the kids came along and we started staying with umma, I noticed she had moved on from freshly making to advance ground ginger garlic paste. When asked, she said it was convenient. And yes, it is convenient! The only work involved is the bulk peeling and cleaning. Once that is done, the remaining is a breeze. Not only that, you are saved from all those preservatives that threaten to get in to your food through the bottled ones on the supermarket aisle.


Once I started cooking more frequently, I used to make my ginger and garlic paste separately. I have already done a post before, which you can find here. Later it started getting a tad bit inconvenient and that is when I started making my ginger garlic paste, without grinding them separately. After a lot of research online, I settled down for a ratio of 2 parts of ginger to one part of garlic. What I understand is that equal portions may cause the garlic taste to overpower the paste. I am not sure, but it is my assumption! 🙂 The bottom line is – it tastes so much better that store bought! Whenever I make recipes that only require ginger or garlic, I peel them and pound them as per requirement. Otherwise, I use this paste. Initially, I used to have a problem of having a greenish tinge to my paste, which is Alhamdulillah gone now, thanks to Usha’s tip in the previous post of adding a pinch of turmeric. I normally soak up the ginger and garlic for an hour, making it easy to peel. Sometimes, I peel on one day and grind it on the next day! Hehe… Off to the way I make this basic!


11. GGP1Pin


5 from 2 votes

How to make Ginger-Garlic Paste? ~ Indian Cooking Essential

Course Condiments
Cuisine Indian
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Rafeeda


  • 450 gm ginger
  • 300 gm garlic
  • 1 tsp turmeric powder
  • 2 tsp salt
  • Oil as required I use olive oil


  • Soak the ginger and garlic for an hour.
  • Peel to remove all the skin. Wash under cold running water and pat dry.
  • Chop them up into fair pieces and put into your grinder along with turmeric powder, salt and a couple of tablespoons of oil.
  • Grind in little intervals till the mixture is smooth. Scrape down the sides of the blender using a DRY spoon and mix to ensure even grinding. If it gets too difficult, add little oil again.
  • Empty into a clean and dry glass jar, store in the fridge, preferably inside and not on the door.
  • Use when required with a clean and dry spoon.


This quantity makes approximately 500 gm of ginger garlic paste.
The paste keeps good in the fridge for a month.
Always use a dry glass bottle to keep the paste, preferably a sterilised one.
Ensure to scoop our with a clean spoon - a drop of water can cause the whole paste to get spoiled or get fungi attacks.


Join the Conversation

  1. Agree with you that home made one is way better than store brought ones. I use equal ration of ginger & garlic. We love garlic so perhaps this ratio suits our palate.

    1. Rafeeda AR Author says:

      Thank you so much for coming by Taruna… it’s been so long… 🙂

  2. nice back to basic post Rafee

    1. Rafeeda AR Author says:

      Thanks a lot Veena…

  3. A must have in all Indian homes! Useful post dear!

    1. Rafeeda AR Author says:

      Thank you so much Beulah…

  4. Ginger garlic paste looks yumm I make fresh everyday.

    1. Rafeeda AR Author says:

      Thanks a lot Swathi… Since working, I can’t make everyday. Making it in bulk is helpful for me…

  5. homemade is the best always…useful post dear

    1. Rafeeda AR Author says:

      Thanks a lot Gloria…

  6. YOu can not miss this in indian cooking.. lovely share

    1. Rafeeda AR Author says:

      Thanks a lot Priya…

  7. Yoohoo this is. Will try when I go to India. Hubby and in laws don t eat garlic. but this is a must try! And thanks to Usha s tip on adding turmeric powder.

    1. Rafeeda AR Author says:

      Thank you so much Sowmya…

  8. A most handy paste for all our preparations. It is best to prepare it at home. Such a useful post Rafeeda.

    1. Rafeeda AR Author says:

      Thank you so much Uma…

  9. I always used to go for fresh batch of ginger and garlic everytime I cooked…but after having Jordan, the lack of time made me switch to these paste…Life has been much easy using this paste… I peel the ginger and garlic while he is sleeping and me catching upon some movie …so its hardly an effort for me..he he…great post Rafee…

    1. Rafeeda AR Author says:

      That’s the only way you can do the peeling, otherwise it’s a damn boring work, hehe… Thank you so much dear…

  10. Very useful post Rafeeda!Thank you for sharing.

    1. Rafeeda AR Author says:

      Thank you so much Shazia…

  11. 5 stars
    Homemade gingergarlic paste is the best. love the color you got. Perfect dear.

    1. Rafeeda AR Author says:

      Thank you so much Viki…

  12. This is so handy…really if we prepare it in advance it becomes easy ….I will try with a pinch of turmeric thanks for the tip

    1. Rafeeda AR Author says:

      Thank you so much Amrita…

  13. 5 stars
    Homemade ginger garlic paste is always the best compared to the store bought one. I really hate the vinegar smell in the store bought ones.. You have explained it very well..

    1. Rafeeda AR Author says:

      Thank you so much Divya… hope this is helpful…

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