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ginger paste
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5 from 3 votes

How to make Ginger Paste

Prep Time10 mins
Total Time10 mins
Course: Cooking101
Cuisine: Chinese, Indian, Indo-Chinese
Calories: 363kcal


  • 1 lb fresh ginger root organic recommended


  • Prep: Break the big ginger root into smaller knobs by hand. Scrub and wash thoroughly for a few times under running water making sure you take off all the dirt. Dry each piece Drywell using paper towels and slice roughly into pieces. Note: I do not peel my ginger, but you may if you like.
  • Blending: Add the ginger pieces to a blender jar and process until you get a smooth paste. Note: Do not add water while blending. I use the Twister Jar with Blendtec Blender. You can also use a food processor with the "S" blade

Storing - 3 ways!

  • Place 2 to 3 tablespoons of ginger paste in a quart-sized freezer bag and spread it evenly to make a thin layer. You can stack up multiple bags and freeze them flat in the freezer. Break small pieces as needed. Pro Tip: Do not make a thick layer of ginger as it will be hard to break it off when you need to use smaller pieces. Frozen ginger will be good for 2 to 3 months.
  • Freeze in reusable silicone ice cube trays. Each compartment will usually hold about 1 tablespoon. You can put less if you usually use less ginger in your cooking. This way when you are ready to cook you can pop out smaller cubes. Frozen ginger will be good for 2 to 3 months.
  • You can also refrigerate the paste in a glass jar. This paste will stay fresh for 3 to 4 days.



Serving: 1cup | Calories: 363kcal | Carbohydrates: 81g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 1882mg | Fiber: 9g | Sugar: 8g | Vitamin C: 23mg | Calcium: 73mg | Iron: 3mg
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