Garlic and ginger paste is a staple component in almost all Indian recipes. You can buy it but I like to make my own to avoid all the preservatives and overspending on something that is so simple to make.

If you cook Indian food regularly then it is really worth making this in bulk so that you always have a jar of it in the fridge for convenience. My mum often makes this in huge batches and freezes it in ice cube trays which is a really great way to preserve it in tablespoon-sized portions.

Garlic & Ginger Paste

Garlic & Ginger Paste

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Cuisine: IndianDifficulty: Easy


Prep time



A staple in Indian cuisine, this paste is used in almost all Indian dishes.


  • 200 g garlic, peeled and chopped

  • 200 g peeled and chopped


  • Place the peeled garlic and ginger in a pestle and mortar and begin pounding. Add just enough water to make a smooth paste; You could also do this in a food processor. although I believe that the taste is better from a pestle and mortar.
  • Store in a clean airtight jar in the fridge.

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