Homemade Ginger Garlic Paste | How to make Ginger Garlic Paste ~ Cooking Essentials - DIY


I know making a ginger garlic paste is not a big deal as everyone know it just need a churn in blender. But here I mentioned few tips for peeling off garlic, how to store it for longer time fresh and how to avoid color change of the paste.

Ginger Garlic paste is one of the most essentials in Indian refrigerator and cooking. Although it is readily available in market and easy to store it but nothing beats fresh and home made. home made gives better quality, freshness and also cost effective.

Ginger and Garlic both has many medicinal benefits. And combination of these two ingredients are the nature's most powerful healers. it is effective in treating pain and inflammation, preventing and fighting a wide range of cancel related issues, lowering blood pressure and limiting cholesterol. Hence using of ginger garlic paste in regular cooking provides significant health benefits.

Ingredients you need to make GG Paste 

Preparation Time : 15 mins(including peeling) 


Ginger - 1 cup (100 gms)
Garlic - 1 cup (100 gms)
Extra Virgin Olive Oil - 2 tbsp
Vinegar - 2-3 drops 
Salt - a generous pinch (Optional - see in Note below)


  1. Peel off the skin of garlic and keep aside. (see note below to learn how to peel off garlic skin faster)
  2. Clean and peel off the ginger skin and roughly chop it. keep it aside.
  3. In a blender add ginger and garlic. Blend it into a smooth paste.
  4. Add 1 tbsp of olive oil  and few drops of vinegar (also salt if using) in it and blend it again.
  5. Take it out in a clean dry bottle using clean spoon.
  6. Add remaining one spoon of olive oil over filled paste. 
  7. Keep one clean dry plastic spoon in the bottle so you dont end up using spoiled spoon in hurry while cooking.
  8. Ginger Garlic paste can be stored in refrigerator for 3-4 weeks.


  • Peeling off garlic is a tiring job specially if it has a small pods that too in a bunch of bowl for paste. other than getting ready made peeled garlic or using garlic peeler these few tricks will help you to ease your task.
  1. To peel a clove of garlic, (if small pods 2-3 pods at a time)set it on a cutting board and smash it with the flat side of a big knife (any multi- purpose large sized knife will do). The papery skin will come right off, and you can directly add it to the blender.
  2. place all cloves in microwave plate and microwave it for 5-10 seconds..cut the ends of clove and skin is off.
  3. Take 2 heavy same size of bowl and place all pods in one bowl. cover with other bowl and shake them very hard for few seconds.  You will get bunch of peeled garlic in one go in 1 minute.
  • I normally use young ginger (no need to peel as well) in my paste as it gives a nice white color and also paste will be fiber less and smooth unlike old ginger as sometime it is very fibrous and difficult to manage.
  • Many people use salt as preservative but I noticed if we use iodized salt in it the paste will turn dark n greenish in color in 2-3 days. Better to use rock salt and avoid iodized salt.
  • Avoid using spoiled/used spoon when taking out paste while cooking. Always use fresh and clean spoon to keep it fresh longer.
  • You can make it in more quantity and store it in small boxes (enough for one week size) and freeze it. Take out one box at a time and keep it in refrigerator for regular use. 

Related Posts: 

Ginger  Chutney

Garlic Chutney


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