Ginger Paste


This ginger paste will save you a lot of time in the kitchen, especially if you cook a lot of Indian food.

ginger paste

When it comes to cooking Indian food, I am all about saving time without compromising flavor. There are a few things I almost always have in my fridge to help me cook faster: onion tomato masala, garlic paste, and this ginger paste.

As someone who cooks a lot of Indian food, these three things are essential for meal prep. It allows me to throw together nutritious, delicious, homemade meals even when I am short on time or just too tired to cook from scratch. I don’t need to mince ginger or garlic – I can just toss a bit of paste into a hot pan along with protein, veggies, and some spices. And just like that, I’ve made a fresh, flavorful meal.

What is Ginger Paste?

Ginger paste is exactly what it sounds like – blended ginger with a bit of oil. Store it in the fridge or freezer and use as needed.

Some people combine ginger and garlic into one paste, and while you can do this, I suggest keeping them separate. That’s because not all recipes call for both ginger AND garlic. Also, I like to know exactly how much of each ingredient I am using in a dish. Additionally, having them separate allows me to use these ingredients in non-Indian recipes as well.

How to store and use Ginger Paste:

You can store the ginger paste in an air-tight container in the fridge for up to 5 days, or you can keep it in the freezer and store it for around six months (if not longer).

I like to store the paste in 1 teaspoon cubes. I like using this tiny cube silicone tray for ginger paste, garlic paste, and green chilli paste. Knowing that each cube is equal to 1 teaspoon makes it easy to use in recipes.

I use 1 teaspoon of ginger paste per 1-inch knob ginger.

ginger paste


I like using this tiny cube silicone tray for ginger paste, garlic paste, and green chilli paste. Knowing that each cube is equal to 1 teaspoon makes it easy to use in recipes.

ginger paste

Why make Ginger Paste?

I always prefer homemade to store-bought. I think the minimal effort you’ll spend making this paste is well worth it. Yes, you’ll be sacrificing a bit of convenience, but in the long run, your food will taste much better and fresher. Store-bought ginger paste tends to have other ingredients mixed into it and doesn’t taste anywhere near as fresh.

Also, by making the paste yourself, you can adjust the amount of oil to taste – though I do suggest using at least the amount called for in the recipe as that will help preserve the ginger paste.

Help! My Ginger Paste is stringy! Why is my Ginger so fibrous?

The fresher the ginger, the less fibrous it’ll be. Ginger becomes more fibrous as it ages. Unfortunately, unless you have ginger growing in your backyard, you’re going to be at the mercy of whatever is available at your local grocery store.

If you have older ginger, then it’ll be more fibrous than fresh ginger – not much you can do about this. My suggestion would be to puree the ginger for a longer time period and to try adding more oil when blending.

Do I need to peel the ginger first?

This is up to you. I stopped peeling ginger a few years ago. Why did I stop peeling ginger? Truthfully, out of laziness. But I’ve found that it doesn’t make a difference in the outcome of a dish, at least not to me.

The frozen ginger cubes you see here were made with the peel on.

ginger paste

This ginger paste will work in any recipe calling for ginger. After making it once, you’ll see how convenient it is to have on hand – it helps make cooking a breeze.

I hope you find that this saves you time, and I also hope you’ll be cooking more Indian food as a result!

ginger paste

Ginger Paste

ginger paste

Ginger Paste

1 teaspoon ginger paste = 1-inch knob ginger
5 from 9 reviews
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Servings 1 ½ cups


  • 1 pound fresh ginger root approx. 4 cups chopped ginger, peeled
  • 2 to 4 tablespoons oil use a neutral flavored oil


  • Combine the ingredients in a blender and pulse until smooth. Scrape the ginger down the sides as needed.
  • Store the ginger paste in an air-tight container in the fridge for up to 5 days, or in the freezer for up to six months. I suggest storing the ginger paste in 1 teaspoon cubes using this tiny cube silicone tray.


  • I suggest using at least 2 tablespoons of oil to help preserve the ginger paste, but feel free to add more if you'd like.
  • I like to store the paste in this tiny cube silicone tray - each cube is equivalent to 1 teaspoon.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Lesley B says

    Hi Ashley, I hope you don’t mind this suggestion. For (35 or 40) years now every summer I buy a lot of fresh good quality ginger, give it a wash, dry it then chop it into 3/4in,, 1 inch and 1+1/2 inch pieces. Then I freeze the raw ginger as is. Do not peel the ginger just freeze it with skin on in one or two containers. When you need ginger for a recipe just take out the size you require and grate it while “still frozen”(important) on a fine grater. The skin just falls off as you grate and you end up very quickly with a smooth no fibre, pile of ginger. I have found some 2 years old in the bottom of the freezer and its been fine to use.

  2. PJ says

    5 stars
    I’m really excited to try this. I bought your recommended silicone mini freezer trays and while I’m dehydrating some of my ginger, the rest will go into paste. Thank you for sharing. 🙂

  3. Christie says

    Hi! I am trying to figure out if there is any way to get rid of those pesky fibers from the ginger once you’ve put it into the blender! I make a ginger salad dressing and I ALWAYS end up with these ANNOYING little stringy bits of the ginger fiber in my mouth! PLEASE HELP! Thank you!!

    • My Heart Beets says

      Hi Vanessa, I recently stopped peeling ginger and it’s just fine! Fresh ginger has a thin peel so you can keep it on but if you’re using older ginger and the skin is thick then it may be better to peel. I hope that helps!

    • Carla says

      You can grate fresh ginger by hand in seconds with a hand grater to add to tea anytime. Just peel the small amount and grate the amount you need and store the rest of the knob of ginger in a baggie in the fridge.
      The Ginger paste with oil mostly for cooking. The olive oil is added to help preserve the fresh ginger paste.

    • Clarisse says

      5 stars
      I have done just ground up ginger & put it on cookie sheet in measurements of teaspoons till it froze, & then moved those to a freezer baggie…no oil…& it kept just fine & tasted just fine. Do a little bit & see what you think! I so love having this in the freezer!!!

  4. Sue R says

    5 stars
    Another great idea, thank you! I think I’ll make it and freeze it in my tiny chocolate moulds that are silicon so it’ll be easy to pop them out and also do it with garlic. I now always since getting a decent food processor slice up tons of onions in it. Freeze them on trays then into containers. So handy! Works great with celery too plus I do a mirepoix in the machine too and freeze on parchment paper lined trays. Makes life so easy.

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