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Home » Everyday Indian Recipes » Ginger Garlic Paste Recipe

Published: May 11, 2022 | Modified: Feb 1, 2023 by Hina Gujral

Ginger Garlic Paste Recipe

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Ginger Garlic Paste is a staple ingredient in many Indian recipes. I am sharing an easy method to make failproof, freezer-friendly adrak lehsun ka paste. Be sure to watch the video!

side shot of adrak lehsun paste in a glass jar with a spoon

Indian Ginger Garlic Paste

If you love cooking Indian dishes, a ginger and garlic paste bottle is a must-have spice blend in your refrigerator. Like garam masala, ghee, and spices, ginger garlic paste is also a quintessential part of our Indian pantry. It is a gluten-free, vegan wet paste of ginger and garlic.

Ginger is known as ‘adrak’ and garlic as ‘lehsun’ in Hindi. Hence, in India, this paste is also known as adrak lehsun ka paste.

The ancient Indian recipes required crushing ginger or garlic each time in a mortar using a pestle. But nowadays, due to a busy schedule, this ready-to-use paste comes in handy for everyday cooking.

It is a simple blend of fresh ginger and garlic with an addition of preservatives like salt, turmeric, vinegar, or oil.

And the best part is all you need is less than 20 minutes and only 4 ingredients to make it from scratch at home without any cooking.

Homemade vs Readymade

Nowadays, packaged ginger garlic paste is readily available in supermarkets worldwide. But I still prefer making it at home because:

  • there are no harmful preservatives, chemicals, or artificial tastemakers
  • one can make it in desired quantity and store it for days to months
  • the taste is natural and adds a great depth of flavour to the dishes
  • making it at home is a fuss-free, no-cooking process
  • it is full of nutrients and medicinal benefits
  • meal prep, budget, and freezer friendly
ingredients for making ginger and garlic pastePin

What You Need

Ginger: Fresh ginger root without its skin and roughly chopped. Look for firm, mold-free ginger root. Wash and get rid of all the dirt/mud before peeling.

Garlic: I prefer to buy peeled garlic from the supermarket. It saves me a lot of time and effort. You can use a head of garlic and peel the cloves at home.

Salt: I add half a teaspoon of table salt to the paste. It acts as a preservative. But then make sure to add salt to the main dishes accordingly.

Oil: I add refined oil while grinding the paste. It helps bring the paste together and extends its shelf life. Any light and flavourless oil work well. Do not use ghee, mustard oil, or intensely flavoured oil.

Equipment: Wet Grinder or blender with a strong blade

Watch Ginger Garlic Paste Video

My Tried & True Tips

The perfect ratio for ginger garlic paste is 1:1 (equal amount of ginger and garlic).

Make sure to wash ginger roots nicely with water to get rid of dirt and mud. Pat them dry using a clean kitchen towel before scraping/peeling them.

AVOID USING WATER to grind the ginger garlic paste. It reduces the shelf life of the blend. If you want to use it within the next few days or freeze it, adding 1 – 2 tablespoons of water is OK to grind the paste. Else avoid using water.

DO NOT ADD TOO MUCH SALT OR OIL. The ginger and garlic paste should not reek of salt and oil. The key flavour of the paste should be natural ginger and garlic.

DO NOT LEAVE IT at room temperature for more than 1 hour, especially in a tropical climate. Always store it in the refrigerator or freeze it.

ginger garlic paste frozen cubesPin

Storage Suggestion

For immediate use (within a week or fortnight), transfer ginger garlic paste to an airtight container and store it in the refrigerator. Always use a clean, dry spoon to scoop out the quantity needed.

For freezing, transfer the paste to silicone ice cube trays and cover them with a lid or cling foil. Keep the tray in the freezer. Once frozen, you can store the paste cubes in ziplock bags or containers.

You can store ginger garlic paste from a week to months at personal convenience.

side shot of adrak lehsun ka paste in a glass bottle

More Indian Kitchen Staples

Garam Masala Powder

4 Indian Curry Paste

Homemade Butter

Vegetable Stock

Pickle Masala

Chai Masala

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side shot of ginger garlic paste in a glass jar with a spoonPin

Ginger Garlic Paste Recipe

I am sharing an easy method to make freezer-friendly ginger garlic paste. Learn how to make ginger and garlic paste for Indian recipes in a few simple steps.
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Course: Side Dish
Cuisine: Indian
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 200 gram
Calories: 4kcal
Author: Hina Gujral
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Ingredients

  • 100 gram ginger, peeled and diced
  • 100 gram garlic cloves
  • 4 tablespoon refined oil (see notes)
  • 1 teaspoon Salt

Instructions

  • Scrape the skin of the ginger using a spoon or peeler. Rinse it with water to get rid of dirt and mud. Pat dry with a clean kitchen towel. Roughly dice it.
  • Add diced ginger and two tablespoons of oil to the blender. Grind to a smooth paste. This takes 1 minute because to make a smooth paste you have to stir and scrape the ginger at regular intervals.
  • Once ginger turns into a paste, add garlic, salt, and the remaining oil. Grind all ogether to a smooth cosnistency.
  • Ginger Garlic paste is ready. Transfer it to a clean jar and store it in the refrigerator. Or you can freeze it for months.

Recipe Notes:

  • You can use any flavorless, light oil for making ginger garlic paste – groundnut oil, rice bran oil, or olive oil.

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 12mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
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Hello, I’m Hina Gujral.

Banker to Blogger. Married to a like-minded food lover. Mother of a food critique pug – MOMO.

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