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    Home » Prep

    5-Minute Homemade Ginger Garlic Paste

    Posted by Sarah Mirza on Dec 13, 2022 (Modified Nov 2, 2024) · 6 Comments

    Jump to Recipe
    5 from 2 votes

    5-Minute Homemade Ginger Garlic Paste is the key ingredient without which your Pakistani dish isn't quintessentially 'Pakistani'. Pakistani grocery stores have shelves laden with ginger garlic paste, but I assure that after making it yourself, you'll stop making pit stops at those shelves.

    ginger garlic paste in a bowl in the front and in jar in the back.

    WHAT IS GINGER GARLIC PASTE?

    5-Minute Homemade Ginger Garlic Paste is a preparatory ingredient found in many Pakistani dishes. A Pakistani dish without ginger garlic paste is like a billi (cat) that doesn't meow or a negotiation-free Pakistani bazaar - it's just madness!

    In Pakistani recipes, you add the ginger garlic paste right after you sauté the onion. You can see ginger garlic paste is used in many of my Pakistani on the blog, like Achari Chicken , Chicken Biryani and Nihari.

    VIDEO

    garlic scarttered with ginger garlic paste in a bowl.

    INGRIDENTS

    • Ginger - Known as Adrak in Urdu. Ginger is really good for indigestion.
    • Garlic - Also know as Lasen in Urdu. Beside enhancing the taste of each dish it gets rid of the smell of the meat or chicken.  
    • Water - Known as Pani in Urdu. Water is very important to bring to the consistency you want for your ginger garlic paste.
    • Olive oil - Zaitoon ka Tail as known in Urdu. It's very essential to this recipe to preserve the freshness of Ginger Garlic Paste.
    ginger garlic paste in a bowl with garlic cloves around it.

    HOW TO MAKE GINGER GARLIC PASTE?

    picture of a bowl with ginger
    Add ginger in a blender
    picture of a bowl with ginger and garlic
    Now add garlic to it.
    picture of a bowl with ginger, garlic, and oil
    Add oil to it.
    picture of a bowl with ginger, garlic, oil, and water
    Next add water
    shot of the ginger garlic paste up close
    Now blend!
    shot of ginger garlic paste in a jar plus in a small bowl.
    Done

    WHY USE GINGER GARLIC PASTE?

    Ginger garlic paste rocks for a variety of reasons: your dish becomes engulfed in a refreshing aroma, it sharpens the taste, helps with digestion, and gets rid of the pungent meat smell from your food.

    HOW TO STORE GINGER GARLIC PASTE?

    Ginger garlic paste can be kept in an airtight container in the refrigerator. I prepare a large batch so that I can store some in the refrigerator and some in the freezer. It stays fresh for 1-2 months in the refrigerator and up to 6 months in the freezer.

    Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.

    Let's Make Ginger Garlic Paste!!!

    ginger garlic paste in a small bowl
    Print Recipe
    5 from 2 votes

    5-Minute Homemade Ginger Garlic Paste

    5-Minute Homemade Ginger Garlic Paste is prepping recipe gets rid of the meat smell of the food and enhance the taste of the food as well.
    Prep Time5 minutes mins
    Total Time5 minutes mins
    Course: Prepping
    Cuisine: Indian, Pakistani
    Diet: Gluten Free, Halal
    Keyword: garlic, ginger, ginger garlic, Ginger Garlic Paste, prepping
    Servings: 10 tbsp
    Calories: 75kcal
    Author: Sarah Mirza

    Equipment

    • blender

    Ingredients

    • 1 cup garlic cloves unskilled
    • 1 cup ginger cut into ½ inch pieces
    • ⅓ cup water
    • ¼ cup olive oil extra virgin

    Instructions

    • Place the ginger, garlic, olive oil, and water in the blender. Run the blender on medium speed or until ginger garlic breaks down.
    • Scrape down the bowl, run a couple of times if needed to keep the ingredients moving.
    • Add some more water if you want the consistency to be more liquidy.
    • Store the ginger garlic paste in an airtight jar in the refrigerator for up to four weeks. (if you make double or triple batch freeze the rest.)

    Video

    Nutrition

    Serving: 1cup | Calories: 75kcal | Carbohydrates: 62g | Protein: 10g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Sodium: 41mg | Potassium: 944mg | Fiber: 5g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 47mg | Calcium: 264mg | Iron: 3mg
    « Instant Pot Pakistani Mutton Pulao (Goat Pulao)
    Creamy Gulab Jamun Cheesecake »

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    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover our recipes online. Your support means a lot!

      Recipe Rating




    1. Sarah says

      January 30, 2022 at 6:50 am

      Hi many thanks for motivating me to make this at time after ages . I was able to do it again after seeing this post 🙂

      Reply
      • Sarah Mirza says

        January 30, 2022 at 7:19 pm

        Thanks so much <3

        Reply
    2. Sana says

      January 31, 2022 at 11:47 pm

      Thanks for the recipe! Nicely explained and easy to make!

      Reply
      • Sarah Mirza says

        February 01, 2022 at 8:14 am

        Thank you so much 🙂

        Reply
    3. Rida Jawwad says

      December 20, 2022 at 4:20 am

      5 stars
      Hi,
      Can we add normal cooking oil instead of using the olive oil?

      Reply
      • Sarah Mirza says

        December 20, 2022 at 10:28 am

        any cooking oil is fine.

        Reply

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    Portrait of Sarah and Vaquas in front of mountains

    Hello friend! Our names are Sarah Mirza & Vaquas Saleem. We are a passionate, food-loving husband and wife duo working on this blog.

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