Ginger Garlic Paste Recipe | A Flavorful Addition To Indian Dishes

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Quick Ginger Garlic Paste is a simple Indian cooking condiment/paste made with fresh ginger, garlic cloves, and water (with optional salt). It’s quick and weeknight-friendly and works well for building fast flavor in curries, marinades, and everyday Indian or Asian-inspired cooking. Unlike store-bought ginger garlic paste that often uses oil and preservatives (and can turn bitter over time), this version blends with water for a cleaner, fresher taste.

Why Should I Make This Ginger Garlic Paste Recipe?

Long-lasting. Commercial pastes use oil. Over time, the paste tastes a little bitter. I prefer to make mine with water.
Better Tasting. Since there's no oil to go rancid, it tastes better long-term. But even when you first make it, if you're like me, you're going to use good quality ginger and fresh, healthy cloves of garlic. Better ingredients = better taste.
Known Ingredients. No wondering about what fillers, additives, and preservatives were added into it. You make it, you own it. You choose what goes into it. This is why I have so many homemade spice blend recipes for you.
Super Simple. Five minutes start to finish. Don't even need to peel the ginger. Throw everything in, and go.
Salt or not. Homemade means you get to decide whether or not you want to add salt to your ginger garlic paste. I believe it helps preserve it slightly longer, but I prefer not to use it so that I don't have to account for the salt in it as I use it in a recipe.

What Is Ginger Garlic Paste Used For?

The more important question you may ask is what can't you make with ginger garlic paste. It is packed with flavor and amplifies the flavors of any dish you use it in. I use it in my famous Butter Chicken.

So typically, you will have many recipes that call for a base onion tomato masala in Indian recipes. Just as Cajun Cooking has its holy trinity of onions, celery, and carrots or peppers, many easy Indian curries start with this mix of onions, tomatoes, ginger, and garlic.

But you can use this in many Asian Dishes that call for both ginger and garlic.

Other than the fact that it just tastes GREAT, there are a ton of health benefits that ginger and garlic are purported to offer. From being a great antioxidant to being helping reduce blood pressure and cholesterol, there are tons of reasons to keep this paste on hand.

The scientist in me will chime in and say there are few double-blind experiments demonstrating these long-term effects, but many ancient cultures have relied on both these ingredients for a variety of benefits.

Me, I eat them because I love ginger, and I love garlic 😀

Ingredients Needed

If you love fresh ingredients and Asian cuisine, you'll likely already have these ingredients on hand. If you don't your local Asian market or big box store will likely have what you need.

I try to find ingredients that are easily accessible for my recipes. This one only takes 3 items--and one of them is water.

Here's what you'll need:

4 ounces garlic cloves- Garlic provides the sharp, pungent flavor that forms the backbone of the paste. It adds depth and umami to countless dishes, enhancing savory flavors and creating a strong aromatic base. In the paste, garlic balances the spiciness of the ginger and delivers that signature warmth essential in Indian, Asian, and Middle Eastern cooking.
4 ounces minced ginger- Ginger contributes bright, zesty, and slightly peppery notes that complement the garlic perfectly. Its natural oils and freshness bring a lively heat and subtle sweetness, making the paste more balanced and fragrant.
1/4 cup water- Water helps the blender or food processor break down the ginger and garlic into a smooth, cohesive paste. It ensures even blending and a spreadable consistency, making the paste easy to store and use.

How Do You Make Ginger Garlic Paste?

Who has time to add an intricately made spice, sauce, or paste when they're in a rush?

Not me, that's for sure. Here are the two easy steps you'll need to take to get a tasty and flavorful addition to your next meal:

Place water in the bottom of a blender.
Add ginger and garlic and process until the mixture is relatively smooth.

That's it. You'll be amazed at how quickly this comes together and how much flavor it adds to your dishes compared to prepackaged varieties you can buy at the market.

Tips And Tricks

Making ginger garlic paste at home is an easy way to elevate your cooking, adding instant depth and aroma to curries, stir-fries, marinades, and more. With a few smart techniques, you can create a smooth, flavorful paste that stays fresh and vibrant for weeks. Here are some helpful tips and tricks:

Use Equal Parts Ginger and Garlic. A 1:1 ratio keeps the flavor balanced. Too much garlic can make it sharp, while too much ginger can make it overly spicy.
Peel for Smoothness. Peel both the ginger and garlic for a smoother texture and cleaner flavor. Using a spoon to scrape ginger skin works best.
Use a High-Speed Blender. A good blender or food processor ensures a silky consistency without adding too much liquid.

Variations

Adding variations to your ginger garlic paste can make it even more versatile, allowing you to tailor it for different cuisines or dishes. Here are a few creative ways to customize it:

Spicy- Add 2–3 green chilies while blending for a fiery kick. Perfect for curries, stir-fries, or marinades that need extra heat and flavor.
Turmeric- Add ½ teaspoon ground turmeric or a small piece of fresh turmeric root. This variation adds a warm, earthy note and extra anti-inflammatory benefits. It's great for Indian curries and golden rice dishes.
Lemon- Add 1 tablespoon fresh lemon juice for brightness and a slightly tangy flavor. Ideal for seafood marinades or light chicken dishes where you want a fresh, zesty touch.

How Long Does It Last?

One of the reasons I suggest making your own is because if you make it properly and store it correctly, it can last for months.

Your ginger garlic paste will last:

3 weeks in the refrigerator in an air tight container.
6 months or more in the freezer. Place the mixture into small ice cube trays and when they are frozen, pop out the ginger and garlic and store in ziptop bags in the freezer. You can use it without defrosting.

Recipes that Use Ginger Garlic Paste

Chicken Biryani- A delicious Indian comfort food recipe.

Chicken Curry with Spinach- Low Carb and made in your Instant Pot.

Keto Chicken Biryani- A take on one of my favorites without all of the carbs.

This ginger garlic paste is a great way to make your next dish a delight. When you make it and love it, make sure you share it on Facebook for your friends to try and Pin it to make again later.

Do I have to peel ginger for ginger garlic paste?

No, you usually don’t have to peel ginger for homemade ginger garlic paste, especially if you’re using young, thin-skinned ginger and blending it well. A good scrub under running water removes most grit, and the peel will disappear into a smooth ginger garlic paste made in a blender.

Peel it only if the skin is thick, wrinkly, or dirty (older ginger can taste a bit tougher), or if you want an extra-silky Indian ginger garlic paste (adrak lehsun) texture.

Either way, chopping the ginger first and blending with a little water helps you get a smooth paste without stringy bits.

Why did my ginger garlic paste turn green/brown?

Your homemade ginger garlic paste can turn green or brown mostly because of natural reactions. Oxidation (air exposure) causes browning, and garlic can sometimes shift green/blue when its sulfur compounds react with acids or certain minerals (it’s usually harmless, just weird-looking).

This happens faster if the paste is warm, not stored airtight, or kept for a while in the fridge, and it can taste sharper over time.

To slow discoloration, blend your ginger garlic paste with water (or a little oil if you prefer), store it in a very clean airtight jar, press plastic wrap directly on the surface to limit air contact, and for the best flavor freeze portions in ice cube trays so it stays fresh and doesn’t develop bitterness.

Why does my ginger garlic paste taste bitter?

Homemade ginger garlic paste can taste bitter when the garlic is overprocessed, oxidized, or stored too long. Blending garlic into a super-fine puree can release more harsh compounds, and exposure to air (or an old, not-airtight jar) accelerates flavor changes.

Bitter notes also show up if you used older garlic with a green sprout, very mature ginger skin, or if the paste picked up a metallic taste from certain containers.

For a fresher ginger garlic paste in a blender, use fresh, de-sprouted garlic, scrub (or peel) tough ginger, blend just until smooth with a little water, store in a clean airtight container, and freeze portions in ice cube trays. Freezing is the easiest way to prevent that “bitter after a few days” problem.

Want More Indian Recipes?

Butter Chicken- One of my most popular recipes.

Tandoori Chicken- an easy air fryer recipe.

Pressure Cooker Rice and Dal- authentic made easy.

Indian Cabbage Slaw- a perfect low carb side dish.

Indian Seekh Kababs- delicious meaty bites.

75 Indian Instant Pot Recipes- So many great ones to choose from.

If you love how much flavor this Ginger Garlic Paste adds to your dishes, make sure you share the recipe with your friends on Facebook and Instagram so they can try it too! Don't forget to Pin it to make again later.