The standard base for most North Indian cooking. Equal parts ginger and garlic by weight, blended to a smooth paste with a small amount of oil. The oil extends shelf life and prevents the paste from oxidizing and turning bitter. Made in batch so you're not grating fresh every time.
Ingredients
Base
- 100g fresh ginger, peeled and roughly chopped
- 100g garlic cloves, peeled
- 2 tbsp neutral oil (any flavorless oil)
- 1–2 tbsp water, as needed to blend
Method
Prep
- Peel the ginger — use the edge of a spoon rather than a peeler to get into the irregular bits without waste.
- Peel the garlic — crush each clove lightly with the flat of a knife to loosen the skin, then peel.
- Roughly chop the ginger into smaller pieces so the blender doesn't struggle.
Blend
- Add ginger, garlic, and oil to a blender or small food processor.
- Blend, adding water a tablespoon at a time until the paste is smooth and spreadable. You want a paste, not a puree — it should hold its shape on a spoon.
- Scrape down the sides as needed. The paste is done when there are no visible chunks of ginger fiber.
Store
- Transfer to a clean, dry airtight glass jar.
- Pour a thin layer of oil on top — this creates a barrier against oxidation and keeps the top layer from browning and turning bitter.
- Refrigerate immediately.
Storage
- Container: Airtight glass jar with an oil seal on top.
- Fridge: Up to 2 weeks. Refresh the oil layer on top after each use.
- Freezer: Portion into an ice cube tray, freeze solid, then transfer cubes to a zip bag. Keeps 3 months. Each cube is roughly 1 tbsp — the standard amount for one dish.
Notes
- Always use a dry spoon to scoop — any moisture introduced speeds up spoilage.
- The paste will turn slightly yellow-green after a day in the fridge; this is normal oxidation, not spoilage. A darker gray-brown means it's past its prime.
- Store-bought paste is convenient but noticeably weaker than fresh — it's diluted and contains preservatives that mute the flavor. Use about 1.5x the quantity if substituting.
- For a Punjabi-style paste with more depth, roast the garlic (350°F, 20 minutes) before blending — it adds sweetness and rounds out the sharpness.
Variations
- Ginger-heavy (for fish/seafood): Use 2:1 ginger to garlic. The extra ginger suppresses fishiness.
- Garlic-heavy (for red meat): Use 1:2 ginger to garlic. More savory depth, less brightness.
- With green chili: Add 2–3 green chilies while blending for a heat-forward paste used in some Gujarati and street-food cooking.
Added Sep 3, 2026 · Updated Oct 26, 2026