Making Fresh Ginger Garlic Paste
Ginger garlic paste is a foundational base made by grinding equal parts ginger and garlic into a smooth, thick emulsion. By preparing it in batches and storing it correctly, you ensure a sharp, aromatic backbone is ready for any curry, stir-fry, or marinade without the tedious daily prep work.
Balance is everything.
Use a 1:1 ratio by weight or volume to ensure neither the pungent sulfur of the garlic nor the sharp heat of the ginger dominates. Peel your ginger thoroughly to prevent a gritty texture.
- Small food processor or mortar and pestle
- Peeler
- Airtight glass jar
What goes in.
- 1/2 cupfresh ginger, peeled and chopped
- 1/2 cupgarlic cloves, peeled
- 1 tbspneutral oil
- 1/2 tspsalt (optional, acts as a preservative)
The Oil Trick
Adding a tablespoon of neutral oil while blending helps the fibers break down into a cohesive, smooth paste rather than a chunky mash. It also coats the aromatics, which helps prevent oxidation.
The method.
Prep the aromatics
Use the edge of a spoon to scrape the skin off the ginger. Ensure garlic cloves are free of any woody root ends.
Rough chop
Cut ginger into small, uniform cubes so the processor blades catch them evenly.
Process
Place ginger, garlic, and oil into the processor. Pulse in short bursts, scraping down the sides as needed. Aim for a thick, uniform consistency without adding water.
Store
Transfer to a clean glass jar. Press the paste down to remove air pockets and store in the refrigerator.
When it doesn't go to plan.
If using a mortar and pestle, start by crushing the garlic with the salt to create a base, then add ginger gradually.
Avoid adding water; water encourages spoilage and makes the paste splatter when it hits a hot pan.
The paste will darken slightly over a week; use within 10 days for the sharpest flavor.
The ones that keep coming up.
Why does my paste turn green?
The enzymatic reaction between ginger and garlic can cause a blue-green tint. This is safe to eat and does not change the flavor.
Can I freeze this?
Yes. Spoon the paste into an ice cube tray, freeze until solid, then move the cubes to a freezer bag. Drop one cube directly into your pan when cooking.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe