Rohit Ghai

Ginger-Garlic Paste

Preparation info
  • Makes

    400 g

    • Difficulty

      Easy

Appears in
Yatra: A culinary journey across India
Yatra

By Rohit Ghai

Published 2025

  • About

This simple paste of fresh ginger and garlic plays a very important role in Indian cuisine. It is used in everything from curries to marinades for seafood, meat and vegetables. Blending a large batch in advance to store in the refrigerator for whenever you need it is a great time-saver.

Ingredients

  • 250 g/9 oz fresh root ginger
  • 250 g/9

Method

Rinse the ginger root under cold running water, then peel and roughly chop. Peel the garlic.

Place the chopped ginger and peeled garlic into a bowl and pour over enough water to cover. Leave to soak for at least 1 hour, then drain.

Transfer the soaked ginger and garlic to a blender, add the salt and oil and blend to a smooth paste.

Transfer the paste to a clean glass jar