Easy Ginger & Garlic Paste

THUMBNAIL: alt text: garlic and ginger paste in a bowl

When making any Indian dish, we always find ourselves peeling and mincing lots of garlic and ginger. By using ginger and garlic paste, we save so much time when prepping our meals.

garlic and ginger on a chopping board

IMAGE: garlic cloves on chopping board

What is ginger and garlic paste and why should I make it?

Ginger and garlic paste is straightforward, it’s just minced ginger, minced garlic, and a little bit of oil. It’s quick to make, and we prefer it to store-bought paste since it’s more flavorful. It saves so much time in prep, it’s well worth making it and freezing it!

Oil

For this paste, we use vegetable oil, but you can use any neutral-flavored oil, such as grapeseed oil, canola oil, or sunflower oil. We need to use a neutral-flavored oil for the paste so as not to overpower the garlic & ginger flavor in the recipe.

How much ginger and garlic paste should I use in my recipes?

Generally, you should follow the recipe, but we consider one teaspoon to be a good base amount. We freeze our ginger and garlic paste in roughly one teaspoon amounts. However, you can use less depending on your preferences e.g, ½ teaspoon.

How long can I store ginger and garlic paste in the fridge?

You can store ginger & garlic paste for around 5 days in the fridge. If you’re making this in bulk, we recommend that you freeze the ginger & garlic paste in icecube trays so that you can pop one out whenever you need to add some ginger & garlic paste to your cooking.

How long can I store ginger and garlic paste in the freezer?

You can store ginger & garlic paste for around 6 months in the freezer making this our preferred method of storing paste. Use an icecube tray to freeze your ginger & garlic paste.

Do I need to peel the ginger?

No, you don’t need to peel the ginger - this is just personal preference, but we prefer to peel the ginger for our paste.

Easy Ginger & Garlic Paste

When making any Indian dish, we always find ourselves peeling and mincing lots of garlic and ginger. By using ginger and garlic paste, we save so much time when prepping our meals.

alt text here

Cuisine
Indian

Servings
30

Calories
9 kcal

Prep time
10 minutes

Cook time
0 minutes

Total time
10 minutes

Ingredients

  • 3.5 ounces peeled ginger
  • 3.5 ounces garlic cloves
  • 1 teaspoon vegetable oil

Instructions

  1. Mince your ginger and garlic in a food processor or a blender until finely minced. Add 1 teaspoon of vegetable oil and mix thoroughly until the mixture forms a paste
  2. Store your ginger & garlic paste in an airtight container. If you’re freezing your paste, freeze the paste in an icecube tray (roughly 1 teaspoon for each use).

Notes

  • Save some time with peeling garlic: fill a bowl with all of your unpeeled garlic cloves, place another bowl over the top and shake vigorously for 20 seconds. This loosens the peel on all of the cloves and often completely removes it.
  • Save some time with peeling ginger: use a potato peeler to peel the skin off your ginger. To get to those hard-to-reach places, you can also use a teaspoon to scrape off the last bits of skin.

Nutrition

  • Calories 7 kcal | 
  • Carbohydrates 1.2 g | 
  • Protein 0.1 g | 
  • Fat 0.2 g | 
  • Saturated fat 0.1 g | 
  • Cholesterol 0 mg | 
  • Sodium 0.9 mg | 
  • Fiber 0.1 g | 
  • Sugar 0.1 g |