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    Home

    Homemade Ginger Garlic Paste Recipe

    September 3, 2022 By Aarthi 34 Comments

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    Ginger Garlic Paste Recipe with step by step pictures. Learn how to make homemade ginger and garlic paste and how to freeze them properly.

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    TABLE OF CONTENTS
    1. Ginger Garlic Paste | Homemade Ginger Garlic Paste Recipe
    2. Ginger Garlic Paste Recipe Step by Step Pictures
    3. Tips & Tricks

    Homemade Ginger Garlic Paste Recipe

    One of the basic stuff in indian cooking is ginger garlic paste. Without this no dish is complete..These two stuffs gives a wonderful aroma to your food.  Something happens when it hits hot oil or ghee, the magical aroma releases and fills the entire house telling people that you are cooking something wonderful. This makes the people who never enters the kitchen to take a peek into the kitchen.

     

    Now comes the hard part. Grinding ginger and garlic each time when you are cooking is really tough..I know these are readily available in market, but not only they are expensive, I think the flavour of store bought ginger garlic paste is really disgusting since it has tons of preservatives in it. So here I am with the wonderful recipe for homemade ginger garlic paste which can last in your freezer upto 6 months or even more.

    Never buy store bought nasty stuffs again, make your own ginger garlic paste and see the magic it creates in your food.

     
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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    Ginger Garlic Paste | Homemade Ginger Garlic Paste Recipe

    Ginger Garlic Paste Recipe with step by step pictures. Learn how to make homemade ginger and garlic paste and how to freeze them properly.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Basics
    Cuisine Indian

    Ingredients
      

    • Ginger - 500 gms
    • Garlic - 500 gms
    • Salt - 1 cup

    Instructions
     

    • Wash ginger really well.
    • Peel the skin of ginger and garlic. I peeled the skin of garlic but I left the skin of ginger because my ginger is very fresh and it young.
    • Now take your trusty food processor or blender and add ginger and garlic in.
    • Blend it till it well blended.
    • Now transfer this to a large bowl.
    • Add salt to this and mix well.
    • Transfer this to a freezer safe container and store in the freezer.

    Video

    Notes

    1.I didn't peel the skin of ginger, since my ginger is fresh . But if you need you can peel it.
    2.Many people say that the peel is not edible, but my mother always used ginger with the peel. So I use the peel too.
    3.You can store this in the freezer upto 6 months.
    4.Use freezer safe container to avoid freezer burn.
    5.This paste doesn't harden like rock when it stays in freezer. It can be scraped easily with a spoon. You can scrape as much as you need when you want.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Ginger Garlic Paste Recipe Step by Step Pictures

     
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    u need garlic, ginger and salt

     

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    I used my food processor...You can use blender too

     

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    add garlic and ginger in

     

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    and turn it on

     

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    till they are blended nicely

     

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    transfer them to a large bowl

     

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    add a good amount of salt

     

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    and mix well

     

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    Transfer them to a freezer safe container

     

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    and store them in freezer
     
     
     
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    Done..

     

    Tips & Tricks

    1.I didn't peel the skin of ginger, since my ginger is fresh . But if you need you can peel it.

    2.Many people say that the peel is not edible, but my mother always used ginger with the peel. So I use the peel too.

    3.You can store this in the freezer upto 6 months.

    4.Use freezer safe container to avoid freezer burn.

    5.This paste doesn't harden like rock when it stays in freezer. It can be scraped easily with a spoon. You can scrape as much as you need when you want.

    « Varutharacha Paneer Curry
    Golden Fried Baby Corn Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Deeksha

      at

      Nice way to store ginger garlic. Thanks for sharing.

      Reply
    2. Hamaree Rasoi

      at

      basic but life saving when in hurry...

      Reply
    3. Sunita

      at

      Are you sure of this much salt ? Can i omit the salt.

      Reply
    4. jafrin

      at

      Hi Aarthi,
      we always have a good stock of this in fridge..with ginger and garlic,add few cardomom,cinnamon and cloves in the blender n grind it..dis mixture gives a wonderful aroma..try it..

      Reply
    5. Anonymous

      at

      Hi, Once it is freezed, can we take out and use in recipies immidiately? Does that remain soft enough?

      Reply
    6. Aarthi

      at

      @SunitaSalt acts as a natural preservatives and also it doesn't allow the ginger and garlic paste to set rock solid. yes you have to add a good amount of salt.

      Reply
    7. Aarthi

      at

      @jafrin adding cardamom and spices like that sounds new to me..I will try that next time.

      Reply
    8. Aarthi

      at

      @Anonymousyes it remains soft due to the addition of salt. you can use it in ur recipes..

      Reply
    9. Rosy BM

      at

      ¡Qué interesante! ¡No conocía este plato!
      Besos y feliz día.
      http://comerespecial.blogspot.com

      Reply
    10. Lavanya

      at

      Hi Aarthi,
      I became a fan to you (ofcourse to ur Yummy Blog) its really a great tip to store Ginger garlic paste... I learnt lot of tips form u.. Keep on rock Aarthi....

      Reply
    11. Androw

      at

      Interesting because I had heard such good things about it.
      Buy Articles

      Reply
    12. Accounting Software For Small Business

      at

      Great post and so interesting. Glad I stopped by, and continued good luck with the blog hop!

      Reply
    13. namma veetu kitchen

      at

      Hello aarthi ur friend senior ashwini suggested ur blog. Its good. I too make ginger garlic paste snd its good in the fridge for one month. Can u suggest me onion and tomato gravy paste that can be kept in freezer and used for gravies?

      Reply
    14. Aarthi

      at

      @namma veetu kitchen I have that recipe in my blog. Here is the link

      https://www.yummytummyaarthi.com/2012/07/how-to-make-masala-in-bulk-basic-masala.html

      Reply
    15. Anonymous

      at

      i like the idea that you can the texture soft in the freezer.
      i have a question, do you mean one half cup or one cup and half? one cup and half seems an awful lot...
      thanks in advance for the answer

      Aimée

      Reply
    16. Aarthi

      at

      @AnonymousYes it is 1.5 cup. The salt act as a preservative. You can reduce it to 1 cup if you like. But adding more salt makes it soft all the time even it is frozen.

      Reply
    17. Eleonora Gambon

      at

      I buyer in Seychelles this paste, when it will finish I'll do it: it's very simple!!

      Reply
    18. Melinda

      at

      Do you know how much your 1.5 cups of salt weighs? I measure all my ingredients in grams, as measurements vary between countries. It also makes it easier to use in my thermomix, as I can weigh it straight into there.

      Thank you for the recipe - my daughter loves Butter Chicken. We've recently moved to a new city and the Indian restaurant near us isn't that great, so I'm going to have to learn how to cook Indian food. Thank you!

      Reply
    19. Aarthi

      at

      @Melinda I think it is 450 grams..

      Reply
    20. Melinda

      at

      @Aarthi Thank you!

      Reply
    21. Mumtaz begum

      at

      Do we have to add water to this...?

      Reply
    22. Aarthi

      at

      @Mumtaz begumno need for water

      Reply
    23. Thilagavanirajeshkumar

      at

      Hi aarthi hw many month its good

      Reply
    24. Aarthi

      at

      @Thilagavanirajeshkumarit will good for more than 4 to 5 months

      Reply
    25. nirmala

      at

      Great to get tips from people who are trying different. Types of dishes. Thanks a lot.can u please give me the receipe for mango jam.?

      Reply
    26. Vasanth

      at

      Can use this as sandwich spread ?

      Reply
    27. Aarthi

      at

      @Vasanthno it wont work.

      Reply
    28. Suganthi Dhamotharan

      at

      We should peel off the skin of ginger compulsorily because the skin is poisonous

      Reply
    29. Ambika Rathnam

      at

      Hi Aarthi, so much of salt.. Doesn't that make the food/gravy tastes salty??

      Reply
    30. Aarthi

      at

      @Ambika Rathnamsince we will be using little amount, it wont taste salty

      Reply
    31. cornelius v.f.

      at

      hey from texas!!!!! i love cooking and I LOVE south asian food but i am clueless when it comes to cooking it. thank you for this website! i love how you display the situation as it comes aong. going to do the red spicy curry but with mexican peppers very similar, but otherwise all the way correct. thank you for doing this. peace and love.

      Reply
    32. Natasha

      at

      How much is 500 grams of garlic and ginger??

      Reply
    33. Vidya

      at

      Hi akka,

      Do we need to peel off the skin of ginger and garlic or not necessary?

      Reply
      • Aarthi

        at

        I don't usually peel. give it a good scrub.

        Reply

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