Ginger Garlic Paste

5 from 1 vote

Ginger Garlic Paste is a key ingredient for Indian and Asian cooking and is a meal prep essential. Rather than buying it, I prefer making my own as freshly homemade paste has more flavors and goodness inside.

Prep Time10

Total Time10

Course: Main Course

Cuisine: Asian, Indian

Diet: Gluten Free, Vegan

Servings: pieces

Calories: 40kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 peeler
1 mortar and pestle

Ingredients

3 ½ oz garlic (peeled) (100 grams)
3 ½ oz ginger (peeled) (100 grams)
2 ½ oz fresh turmeric (peeled) (70 grams)
2 tablespoon olive oil (if using food processor)
1 teaspoon salt (if using pestle and mortar)

US Customary - Metric

Instructions

Using Pestle and Mortar

Peel the garlic, ginger, and turmeric.
Cut them into small pieces (around 1 cm - ½" cubes).
Put all the ingredients into the mortar.
Don’t fill the mortar more than half, repeat the process if necessary.
Crush with the pestle until they all form a smooth paste.
Place the paste into a clean airtight jar if you will store the paste in the fridge, or in ice cube trays if you will freeze the paste in batches.

Using Food Processor

Peel the garlic, ginger, and turmeric.
Cut them into small pieces (around 1 cm cubes).
Put the garlic, ginger and turmeric in the food processor.
Blitz it while slowly adding the oil until forming a paste.
Place the paste into a clean airtight jar if you will store it in the fridge, or ice cube trays if you will freeze it in batches.

Notes

Use peeled garlic to save some time or use large garlic cloves as it will take less time to peel them!

If using a mortar and pestle for making Garlic Ginger paste, adding a little sea salt would help the process of turning them into a paste.

I prefer using silicon ice cube trays as they are flexible and easier to remove the frozen Garlic Ginger Paste. Once they are frozen, place them into freezer bags and keep them in the freezer for further use.

Nutrition