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How to Make Ginger Garlic Paste

Homemade Ginger Garlic Paste

Course Side Dish
Cuisine Pakistani/Indian
Prep Time 20 minutes
Total Time 20 minutes
Servings 1 medium jar
Calories 1210kcal


  • 1/2 kg ginger root
  • 1/2 kg garlic
  • 1/2 tablespoon oil
  • 1 tablespoon vinegar
  • 1/4 teaspoon salt
  • Water as needed


  • Clean and peel the ginger. Chop into one inch pieces.
  • Peel and separate the garlic cloves.
  • Place all the ingredients in a blender, and add a splash of water or two.
  • Blend until a smooth, pale yellow paste forms.

Storing in the Fridge

  • Transfer in an airtight jar or container for up to one month.

Storing in the Freezer

  • Alternately, you can place the ginger garlic paste into ice cube trays and freeze. Once frozen, take out from the ice cube tray, transfer to a ziplock bag and store in the freezer for up to 1-2 months.

Storing in the Freezer without Ice Cube Trays

  • If you don’t want to use ice cube trays, then you can measure out one tablespoons of the ginger garlic paste onto a freezer safe tray or plate lined with parchment paper. Freeze until solid, and then remove from the tray and place into a ziplock bag. Store in the freezer for up to 1-2 months.


Calories: 1210kcal | Carbohydrates: 254g | Protein: 41g | Fat: 13g | Saturated Fat: 2g | Sodium: 732mg | Potassium: 4080mg | Fiber: 21g | Sugar: 14g | Vitamin C: 181mg | Calcium: 985mg | Iron: 12mg