Homemade Ginger Garlic Paste Recipe

ginger garlic paste
How come Indian cooking without  ginger  garlic paste ??? no chance and ginger garlic is indispensable.
Garlic has been proven to lower cholesterol and thin the blood, which helps prevent stroke, high blood pressure and heart disease. Garlic is great for the heart and circulatory system.It blocks the growth of cancer cells,therefore, people who eat garlic tend to develop less stomach and colon cancers.
Its really time saver if its made in bulk, which would last longer with out freezing it. So here’s an easy recipe with easy home preservative to make ginger garlic paste last longer up to 1 to 2 months.

Homemade Ginger Garlic Paste Recipe
Author : Premalatha Aravindhan Category : Home made paste and powders Recipes
Prep and cooking Time: below 30 Mins Cuisine : South Indian


Ingredients:Ginger Garlic paste

  • 1 cup chopped Ginger
  • 1 cup peeled garlic cloves
  • 1 tsp Turmeric powder
  • 3 tbsp oil

Ginger Garlic paste

  • First take ginger wash,peel off the skin and cut that in to small cubes.
  • Peel garlic and chop if desire.Now put ginger and garlic together in to blender.Add turmeric powder and blitz to make it in to smooth paste.
  • Add oil to help in easy grinding process.
  • Once the paste is done.Remove paste in to clean glass jar and refrigerate immediately.
My Notes:

  • Be sure ginger is completely dry, after its washed.
  • Do not use water while grinding ginger and garlic.
  • For longer storage life, store ginger garlic paste in small jars and containers, instead of dumping whole batch in one jar.
  • Do not put the jar of ginger garlic paste on the side doors of refrigerator, instead of that find out the coldest possible area in your refrigerator and put always store ginger garlic paste.

Ginger Garlic paste

Have a Nice Day!!!

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  1. I add lemon juice and water. Make the paste a bit runny and put the mixture in ice trays. Once frozen – I transfer them to a plastic bag and use a cubes when needed. I use this method with green chillies, ginger and garlic. Adding a bit of olive oil to the green chillies preserves the colour.

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