Ginger garlic paste

    10 min

    After finding heaps of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at my local supermarket, I decided to find a recipe for it myself. Basically it is just equal amounts of root ginger and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long.

    92 people made this

    Serves: 16 

    • 100g (4 oz) garlic, chopped
    • 100g (4 oz) fresh root ginger, chopped
    • 1 tablespoon olive oil, or as needed

    Prep:10min  ›  Ready in:10min 

    1. In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.


    If you're storing this in the refrigerator, you can cover the paste with a layer of olive oil - this way it will keep much longer.

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    Reviews in English (28)


    Wonderful recipe. I've made it a million times and always have a large jar in the fridge ready to add to all my dinners. I always use olive oil in the paste and make sure it completely covers the paste. Love this  -  09 May 2015


    Thanks! But I would also suggest to use half the amount of ginger .For eg.garlic-4oz, that the paste is better and more tastier!Thanks for posting anyway!  -  06 Feb 2007  (Review from Allrecipes US | Canada)


    FYI you can get Ggarlic ginger paste at any Indian foods market The brand I use is Vimal. Just call your local Indian restaurant and ask them where the nearest market is. They will be glad to help.  -  16 Sep 2008  (Review from Allrecipes US | Canada)