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ginger garlic paste
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homemade ginger garlic paste

How to make ginger garlic paste at home and a simple peas pulao recipe with it. Stepwise photos for beginners.
Prep Time20 minutes
Cook Time0 minutes
Course: Condiments
Cuisine: Indian
Servings: 1 cup


  • ¾ cup Ginger chopped roughly
  • 1 cup Garlic flakes Big variety
  • ¼ teaspoon Turmeric
  • 2 tablespoon Oil


  • Wash ginger firstly and peel the skin.
  • I get big palm size ginger, so I use the vegetable peeler and just peel the skin of ginger. You can use a spoon or a paring knife to scrape the skin.
  • After that peel garlic ( I took 3 whole bulbs)
  • Take ginger, garlic, oil and turmeric in a blender.
  • Grind to a smooth paste. Don’t use your hands to mix at any time while grinding, use spoon/ silicone spoonula.
  • Transfer the paste to clean air tight containers and store in refrigerator. You may use up to 3 weeks if you handle well.


  • Use always clean spoon.
  • Never let your hand touch the insides of the mouth of the bottle while you scoop the GG paste. Other wise it will ruin and turn black in the sides.
  • Take out of the fridge only when you need and keep back immediately after you use!
  • Turmeric and oil gives a good colour as well as they serve as natural preservatives  too!