Thursday, June 17, 2010

Ginger - Garlic paste

Ginger-garlic paste is a staple in my fridge because it is the basis for many Indian gravy curries. Before I post a recipe for curry, first I want to feature the building blocks for Indian cuisine.  This post comes under the fundamentals of Indian cuisine.
It is a ritual for many Indian home cooks to grind the ginger-garlic paste in the morning to use in an array of dishes throughout the day.

1. Peel Ginger and garlic and coarsely chop.

2. Transfer equal parts of ginger and garlic to a blender.

3. Grind into a smooth paste by adding a little water if necessary.

4. Transfer ginger-garlic paste to a container.

5. Store it in an air tight container in the refrigerator and use as needed.

For more memorable centerpieces, tablescapes, and recipes (including gluten free recipes), please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website

  Please check out Foodie Friday for more recipes.


  1. This sounds delicious! One of my favorite combinations - garlic and ginger. How long does this last in your refrigerator?

  2. That is a smart way to keep it on hand! Thanks for showing us. Have a great weekend!

  3. Daphne,
    If you grind without any water it will last more than a month in the fridge. If you grind it with some water it will last for about 2 weeks.

  4. I LOVE!!! the combination and I bet it smells AWESOME!!!

  5. Why does my ginger garlic paste turns light green in colour? Please reply.

  6. Depending on the garlic(could be old) you use sometimes it turns green, but the taste is the same. You can use it even if it turns light green.