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close up of ginger and garlic paste on a white spoon

Ginger Garlic Paste

Ginger and garlic paste is used for adding flavor to most Indian recipes. Use it to form a base for curries or for marinades.
Cuisine Indian
Diet Diabetic, Gluten Free, Hindu, Low Lactose, Vegan, Vegetarian
Prep Time 10 minutes
Blending 1 minute
Servings 30 portions
Calories 14kcal
Author Shinta


  • Blender or spice grinder


  • 200 grams Ginger root see notes
  • 150 grams Garlic
  • 1 tsp vegetable oil


  • Peel the ginger root (or leave the peel on if you are using organic ginger root), peel the garlic. Rinse and pat dry.
  • Add the ginger, garlic, and oil to a blender jar.
  • Blend until it forms a uniform paste. There is no need to add water.
  • Transfer to an airtight glass jar or to ice cube trays to freeze.


  1. You can also keep the ginger peel on if you are using organic ginger. Make sure the ginger root is rinsed well with water before using it. 
  2. You can add salt to the ginger and garlic paste, however, it is not necessary. Oil and salt both act as preservatives and keep the paste for longer. 


Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg