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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.