Quick garlic ginger paste is simple to make and a staple in Indian cooking! Learn how to make this easy garlic ginger paste at home with just 4 ingredients.
Ginger garlic paste is one of those things that is important to have – especially if you enjoy making and eating Indian curry recipes.
There was a point in time that I didn’t make ginger garlic paste.
I would just crush the required ginger and garlic in a molcajete (mortar-pestle) and then add to my recipes. But because my family loves curry so much, I now make it every few weeks.
It stores beautifully in the refrigerator – and it’s so much easier to pull out what you need and have it ready to go.
Making the ginger garlic paste is so easy. However, peeling the garlic is an absolute pain. I really do detest peeling garlic – believe me when I say that I have tried every method to get the peels off easily (even tricks like mentioned HERE).
But it never works for me.
So every few weeks, I peel the cloves of 2 heads of garlic and combine with ginger in my food processor to make this easy paste.
Your fingers may burn if you are peeling with your hands – that’s normal. If you can’t handle that, then rub your hands in oil. Your peels will stick to your fingers, but at least the oil is washable later on.
While peeling the cloves by hand can be a pain, having the finished paste makes life so much easier.
Ginger Garlic Paste Recipe
Making this ginger garlic paste requires just 4 simple ingredients. You’ll want to use 4 oz of garlic cloves (weigh them after they are peeled), and 2 of of peeled garlic. If you prefer a stronger flavor, use equal parts of ginger and garlic.
I found that two large bulbs of garlic resulted in just 3.9 oz of peeled garlic cloves, but that can vary based on the size of each bulb.
Simple Tips for Ginger Garlic Paste:
- Use fresh ginger and garlic
- It’s easier to use large garlic cloves over small – smaller cloves are harder and time consuming to peel
- Add 1 Tbsp of oil over the top to act as a preservative
- Salt and oil are necessary – both of them work to preserve the paste once completed.
This paste will keep for up to six weeks in a glass jar in the refrigerator.
Once done, you can use this in your curry recipes as needed. Since you added salt to the paste, you might want to use less salt than called for in your curry recipe – or use your own judgement.