This extremely easy, three ingredient ginger garlic paste will add so much flavor to your Asian or Indian inspired dishes. Homemade is so much better than storebought!
When it comes to adding lots of flavor to a curry or a stir fry dish, ginger garlic paste is often a key component. Ready made ginger garlic paste can usually be found in the exotic food section of most supermarkets. You shouldn’t buy it though! Why?
Why is homemade ginger garlic paste so much better?
Let’s face it, everything homemade is so much better, and this is no exception.
The paste is just so easy to make, and requires only three ingredients so you have no excuse!
It’ll keep for at least a couple weeks in the fridge, and for up to six months in the freezer.
The flavor is much more intense and tastes fresher than the jarred stuff.
There’s also a minimal amount of oil in this, and the storebought version will most likely have much more oil in it.
What do you need to make this paste?
Fresh ginger, peeled and sliced for easier blending
Peeled garlic cloves. Want a hack to easily peel garlic cloves? My husband swears by this shaking a head of garlic in a jar trick.
Equal amount in weight of ginger and garlic, so this makes for an easy ratio to tweak.
1-2 tablespoon of vegetable oil.
How to make the paste?
All you need to do is blend the ingredients together with a food processor or blender, while drizzling the oil in until combined. I’d start with one tablespoon of oil, but if you feel the texture of the paste is still a little dry and not smooth enough, add the second tablespoon. That’s all you need to do!
Feel free to use the paste immediately in the recipe of your choice, or store for later.
How to store leftover ginger garlic paste:
Store tightly covered in a jar in the fridge for up to two weeks. Use a clean spoon to remove any ginger garlic paste so you don’t contaminate the jar.
You can also freeze in handy individual cubes, keep the cubes in a sandwich bag, and store in the freezer for up to six months. This is a great trick to have some on hand whenever a good recipe comes along.
What to use ginger garlic paste in:
I think the flavor lends itself perfectly to most Asian, Southeast Asian or Indian dishes.
You might try adding a spoonful to the sauces in the following dishes:
Ginger Garlic Paste
- Food processor or blender
- 4 oz ginger, peeled and slice 112g
- 4 oz garlic, peeled 112g
- 1-2 tablespoon vegetable oil as needed
- Place the ginger and garlic in the bowl of a blender or food processor. Pulse to combine, drizzling in 1 tablespoon of oil to help it turn into a smooth paste. Add the second tablespoon if needed to get more of a smooth consistency.