Ginger Garlic Paste

Ginger Garlic Paste

17
DC Girly Girl 32

"After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself. Basically it is just equal amounts of ginger root and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long."

Ingredients

10 m {{adjustedServings}} servings 24 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 24 kcal
  • 1%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.
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Reviews

17
  1. 19 Ratings

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Thanks! But I would also suggest to use half the amount of ginger .For eg.garlic-4oz,ginger-2oz..so that the paste is better and more tastier!Thanks for posting anyway!

FYI you can get Ggarlic ginger paste at any Indian foods market The brand I use is Vimal. Just call your local Indian restaurant and ask them where the nearest market is. They will be glad to h...

This was a bit time consuming to make, but the paste is such a handy thing to have around! I made three parts garlic to four parts ginger so the ginger isn't too overwhelming.