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side shot of ginger garlic paste in a glass jar with a spoon
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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.
Prep Time15 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian
Servings: 200 gram
Calories: 4kcal
Author: Hina Gujral


  • Blender


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


  • 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.



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


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