Ginger-Garlic Paste

Name: Ginger-Garlic Paste
Prep time: 15 min
Total time: 15 min
Yield: about 250 g
Cuisine: Indian
Ingredients: 125 g ginger, peeled; 125 g garlic, peeled; 1 tsp salt; 1 tbsp neutral oil

The shortcut that speeds up every curry

🌱 Beginner🧂 Base Recipe🌿 Vegan⚡ 15 min

Almost every recipe on this site calls for "1 tbsp ginger-garlic paste". Make it once, freeze it, and from then on every curry starts ten minutes earlier.

🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.

Prep15 min

Cook time0 min

Total15 min

Servesabout 250 g

Allergens: None of the 14 EU-declarable allergens, as this recipe is written. Store-bought ingredients may carry traces — please check the packet.

Ingredients

0 of 4

125 g ginger, peeled
Alibaba ginger powder - 100g1,49 €Heera Ginger Powder 100g1,99 €
125 g garlic, peeled
Ashoka garlic naan3,99 €Heera Garlic Powder 100gm1,49 €
1 tsp salt
1 tbsp neutral oil

Method

0 of 3

Roughly dice the ginger. Leave the garlic cloves whole.
Put in the blender with the salt and oil and blend to a coarse paste. No water - water makes it spoil faster.
Fill into an ice cube tray and freeze. One cube is roughly equal to one tablespoon.

Tips

Equal weight of both is the standard North Indian mix. In the south, more ginger is used.
In the fridge with a layer of oil on top it keeps two weeks, frozen three months.
Always fry it for at least a minute, until the raw smell is gone - otherwise the whole curry tastes raw.