NineFoods technique guide · Kitchen basics
How to Make Ginger Garlic Paste (and Store It for Months)
Smooth. Fresh. Ready for weeks.
Written by Farwa ZeeshanRecipe developer, NineFoodsGinger garlic paste is in almost every Pakistani savoury dish, and making it fresh every day is slow. A batch made once keeps for weeks. The secrets are a dry blender, a little oil and salt to preserve it, and freezing portions so the flavour stays sharp.
Storage options
Tap a storage method for how-to and shelf life
Choose how you will use it.
Method
How to make ginger garlic paste
- Peel 200 g ginger and 200 g garlic. Dry them completely.
- Chop the ginger roughly so the blender catches it.
- Blend with 2 tbsp oil and 1 tsp salt, adding a spoon of water only if needed.
- Scrape down and blend until smooth.
Problems
Why ginger garlic paste turns green or bitter
- Green or blue colour: a natural reaction in garlic with acid or metal. It is safe, but salt and oil help prevent it.
- Spoiled smell: water or a wet spoon got in. Keep everything dry.
- Bitter taste: old or sprouted garlic. Remove green sprouts before blending.
Using it
How much paste to use
Most curries for 4 people use 1 to 1.5 tablespoons. Fry it in oil for about 1 minute after the onions, until the raw smell disappears, before adding ground spices.
Keep cooking
Related recipes and guides
Quick answers
Ginger garlic paste FAQ
What is the ratio of ginger to garlic?
Equal weights is standard. Some cooks use a little more garlic for curries.
How long does ginger garlic paste last?
About 2 weeks in the fridge and 3 months in the freezer.
Why does my garlic paste turn green?
It is a harmless natural reaction. Adding salt and oil and storing it cold helps.
Can I freeze ginger garlic paste?
Yes. Freeze it in ice cube trays for easy portions.