Ginger-Garlic Paste

Prep Time 5 minutes
Cook Time 5 minutes
Course Spices & Chutney


  • 1 cup ginger, peeled and cut into small pieces
  • 1 cup garlic, peeled and cut into cut in small pieces
  • 2 tablespoon oil *
  • 1 teaspoon salt


  • Remove the skin from the ginger and garlic. Wash and dry completely, no moisture. Cut into small pieces.***
  • Add 1 cup of ginger and 1 cup of garlic into a grinder. Add 2 tablespoons of oil and 1 teaspoon salt to the grinder. These will act as a preservative.
  • Grind the mix until it becomes a soft smooth paste, with no lumps.
  • You can store the ginger-garlic paste two ways:
    Refrigerator - Add the ginger-garlic paste to an airtight container. Place a label on the outside of the container with the date and name. You should always use a dry spoon when taking out the paste for use in recipes.**
    Freezer - Place the ginger-garlic paste into an empty ice tray. You can measure out in any measurement (1 tablespoon, 2 tablespoons, etc.) you desire. Place the ice tray into the freezer until it is frozen. Place frozen cubes of ginger-garlic paste into a freezer bag labeled with the date, name of paste and measurement of the cubes.



*We used corn oil (vegetable oil), but any oil can be used.
**Refrigerated ginger-garlic paste may store up to 1 month. The frozen ginger-garlic paste may be stored for up to 4-6 months.
***To help preserves the paste longer, try to keep as much moisture out of the paste.
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