Recipes

Ginger Garlic Paste

This paste is a key ingredient in Indian cooking and the base for the marinade in our flavorful Tandoori Chicken recipe. While you can purchase it in a jar, a homemade paste with fresh ingredients and no preservatives will certainly taste better. The paste will keep in the refrigerator, tightly covered, for 60 days.

Ginger Garlic Paste
By Stephanie Banyas, Culinary Experience Manager
About ⅔ cup
Ingredients
Directions
  • ⅓  cup peeled and chopped fresh ginger (about 3-inch piece)
  • ⅓ cup garlic cloves, peeled and chopped (about 8 medium cloves)
  • 2 tablespoons neutral oil
  • 1 teaspoon kosher salt
  • ⅛ teaspoon turmeric

Combine all ingredients in a mini food processor bowl and process until smooth. Scrape the mixture into a small container with a tight-fitting lid. Refrigerate.

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