Total Time
Prep 1 hr
Cook 0 mins

I usually ask my kids to peel the garlic and ginger while they are watching tv :) That's the hardest part! I store it in the fridge. Don't be alarmed if it starts to turn greenish usually discolours within an hour or so. It's just fine :)


  1. peel ginger and garlic.
  2. Put both together in a food processor or blender and chop until it's as fine as it will go (add a bit of water to it... not too much... just enough so that it's not hard on the blender!) Put into a glass jar and keep in the fridge.
  3. Use in Indian/Thai/Chinese recipes or whenever ginger-garlic paste is called for.
Most Helpful

I've came up with the same idea, very convenient! You can make it into Tom Yum paste or anything you want in a min. Adding some sesame seeds oil and salt helps keep it fresh.

Abelupe June 22, 2010

I only made a small portion to use in an egg recipe but I will be making this often as I use a lot of Ginger-Garlic and this would be so handy. I used very little water so it did not become a true paste but it was very finely chopped Thanks for this useful recipe

Bergy September 07, 2009

This was very good in Akoori (Indian Scrambled Eggs) Recipe 5234 I used one head of Garlic and approx. the same amount of fresh Ginger in the food processor. I did have trouble getting it pasty and think I put in too much water. The flavor was still great and I will be making this one again. Thank you for posting it !

Chef RZ Fan October 29, 2007