Ginger Garlic Paste
Three ingredients: garlic, ginger, and oil transform into a glorious base for Asian-inspired recipes.
From Thai-style soups to Indian curries and weeknight Beef and Broccoli, having this paste on hand makes so many recipes a little easier.
Just the Recipe | 1 Small Jar of Ginger Garlic Paste
Ingredients
1/2 Cup Fresh, Peeled Garlic Cloves
1/2 Cup Fresh, Peeled Ginger Root
1/4 Vegetable or Canola Oil
Directions
Peel the ginger and garlic.
Chop the ginger and any large garlic cloves into smaller chunks (1-2 inch pieces; aim to have all chunks a similar size but don’t overthink it).
Add about 1/2 of the garlic and ginger to a food processor with 2 TBS of oil to start. Pulse a few times until they break down quite a bit (see images). Add the rest of the garlic, ginger, and continue to add oil. Pulse until the paste starts to come together. Then, run the food processor until the paste is smooth. (Add more oil 1 TBS at a time if it’s not blending into a smooth paste).
That’s it! Store in a jar with a tight lid and keep refrigerated. This will last for a week or maybe two. Don’t be tempted to keep for longer as this low-air, low-acid combo is prone to botulism which is life threatening.
My Top Ginger-Garlic Paste Recipes
Hyderabadi Biryani (I love making this but it’s a lot of work!)
When I’m short on time, this is the Instant Pot Chicken Biryani recipe I use
Chicken Vindaloo (this is a very spicy recipe; it doesn’t call for all the ginger I use but to me it tastes great!)
Coconut Chicken and Mushroom Soup (A riff on Tom Kha Gai - hope to post soon)
Teriyaki Sauce and/or Marinades
Fried Rice
Stir Fry Vegetables
I was first introduced to ginger garlic paste watching Aarti Sequiera on the Food Network. I found it in the store but it never tasted as magical as she made it sound. So I gave her recipe a whirl and now I make it on a regular basis. I love it even more when I start to cook and don’t have to fiddle with peeling garlic or ginger. They’re already ready to go. If a recipe calls for 1 TBS of each, I add in 2 TBS of the paste. I find that most recipes call for an even amount of each, and if they don’t I just wing it. I love the flavor and it hasn’t disappointed yet. It’s a true gem for busy foodies who want to cook.
My real hack is that I buy garlic from Costco, which is so much garlic. When I buy a new bag, I’ll make both Roasted Garlic salad dressing and Ginger Garlic paste. If I still have too much garlic and it’s starting to dry or go bad, I’ll freeze the garlic that is still good. Don’t be tempted to store garlic in olive oil, it can breed botulism.
Kitchen Acumen Tips:
If you don’t like Asian or spicy foods this likely isn’t worth your time.
You can freeze ginger garlic paste. Using an ice cube tray, spoon about a tablespoon into each. Once frozen, store in a freezer safe bag (label and date) and use straight from the freezer to the pan.
Peel Ginger with a spoon? Yes, see this article and the included video: Peeling Ginger with a Spoon
Learn more about Botulism here. To stay safe, label the jar of ginger garlic paste including the date so that you can remember to use it within a week.
