Ginger Garlic paste is a must have for the Indian Cuisine whether it is Vegetarian or Non- Vegetarian Dishes. This is added in dishes to give more flavour and also for Digestion. In some non vegetarian preparations it hinders the meaty smell and gives a pleasant smell and also taste.

       Ginger garlic paste i used to prepare previously was in 50:50 ratio. I come to know that in Hotels they prepare this in the ratio of 60: 40 (Garlic: Ginger). After that i always prepare in this ratio and i feel this ratio is perfect. Garlic portion should be little more than ginger. The paste stays in white colour for a month. If you add more ginger the colour of the ginger garlic paste turns light green colour after a while. I used to make this modest quantity and for me this was enough for  two to three weeks. I used to add this paste for my Curries, Snacks, Fried Items, Biryanis etc. Taste will not change for two weeks if refrigerated. Some people prepare ginger garlic paste for a month and store. But i used to grind every two weeks once.

Ginger Garlic Paste


Garlic, Peeled and Chopped- 3/4 cup (200 grams)
Ginger, Peeled and Chopped- 1/2 cup (150 grams)


  • Peel the ginger and garlic and wash them if needed.
  • Chop them into small pieces and add this in blender together and grind as a fine paste without adding any water.
  • If you feel the ginger is more fibrous and difficult to grind then add a touch of water to rotate the blender blade smoothly.
  • Transfer this paste from blender to a air tight jar with a spoon.
  • Refrigerate and use it as required.