Ginger Garlic Paste

Ginger Garlic Paste

A pungent, smooth blend that forms the flavor base for countless curries and marinades.

Total 10 min Makes 16 oz Calories 20/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This staple paste combines equal parts fresh ginger and garlic, blitzed with a little oil and water into a smooth, spoonable mixture. It's a foundational ingredient in Indian, Chinese, and Southeast Asian cooking, used to build the base of curries, stir-fries, and marinades. Made in batches, it keeps well refrigerated or frozen for weeks of quick cooking.

Ingredients

  • 2 cups fresh ginger, peeled and roughly chopped
  • 2 cups garlic cloves, peeled
  • 1/4 cup neutral oil, such as vegetable or grapeseed oil
  • 2 tablespoons water, as needed
  • 1/2 teaspoon salt

Method

  1. Peel the ginger and garlic, trimming away any dry or fibrous ends, then roughly chop the ginger into smaller pieces.

  2. Add the ginger, garlic, oil, salt, and 2 tablespoons of water to a food processor or blender.

  3. Blend on high, scraping down the sides as needed, until a smooth, uniform paste forms, about 2 to 3 minutes. Add another tablespoon of water if the mixture is too thick to blend evenly.

  4. Transfer the paste to a clean, airtight glass jar, pressing out any air bubbles and smoothing the top.

  5. Store in the refrigerator for up to 2 weeks, or portion into ice cube trays and freeze for up to 6 months for longer storage.

Rate this recipe

★ 4.8 (1)

Ginger Garlic Paste

This staple paste combines equal parts fresh ginger and garlic, blitzed with a little oil and water into a smooth, spoonable mixture. It's a foundational ingredient in Indian, Chinese, and Southeast Asian cooking, used to build the base of curries, stir-fries, and marinades. Made in batches, it keeps well refrigerated or frozen for weeks of quick cooking.

10 min 16 oz 20 cal

Ingredients

  • 2 cups fresh ginger, peeled and roughly chopped
  • 2 cups garlic cloves, peeled
  • 1/4 cup neutral oil, such as vegetable or grapeseed oil
  • 2 tablespoons water, as needed
  • 1/2 teaspoon salt

Method

  1. 1

    Peel the ginger and garlic, trimming away any dry or fibrous ends, then roughly chop the ginger into smaller pieces.

  2. 2

    Add the ginger, garlic, oil, salt, and 2 tablespoons of water to a food processor or blender.

  3. 3

    Blend on high, scraping down the sides as needed, until a smooth, uniform paste forms, about 2 to 3 minutes. Add another tablespoon of water if the mixture is too thick to blend evenly.

  4. 4

    Transfer the paste to a clean, airtight glass jar, pressing out any air bubbles and smoothing the top.

  5. 5

    Store in the refrigerator for up to 2 weeks, or portion into ice cube trays and freeze for up to 6 months for longer storage.