Make Fresh Ginger-Garlic Paste at Home

Why Fresh Paste Matters

Ginger-garlic paste is the foundation of countless Indian, Southeast Asian, and Chinese dishes. Store-bought versions contain preservatives that dull the flavor.

Basic Ratio

Use equal parts ginger and garlic by weight. A typical batch: 200g peeled ginger + 200g peeled garlic cloves.

Method

1. Peel ginger (scrape with a spoon) and garlic
2. Rough chop both
3. Blend with 1-2 tablespoons oil and a pinch of salt
4. Add water one tablespoon at a time until smooth

Storage Options

• Refrigerator: 2 weeks in an airtight jar topped with oil
• Freezer: Portion into ice cube trays. Lasts 3 months.

Variations

Add green chilies for heat. Include fresh turmeric root for golden color and earthy depth.

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