How To Make Garlic Paste

Learn how to make garlic paste effortlessly with this straightforward guide. Follow my simple steps using fresh garlic cloves, and turn them into a smooth, flavorful paste, perfect for your cooking—with no unnecessary additives, using a quick method for superior quality. 

Garlic paste in a white bowl with some garlic cloves in the background.

Homemade Garlic Paste

Garlic is an essential ingredient in Indian and Pakistani cuisines. It adds an intense, savory flavor that can transform a simple dish into something extraordinary. However, peeling and chopping garlic every time you cook can be time-consuming. That’s why many home cooks and chefs prefer using ready-made garlic paste.

Having ready-made garlic paste is a lifesaver for busy cooks like me. It’s a great convenience that can save you time and energy in the kitchen. It’s beneficial during Ramadan, Eid, and other special occasions when you have to cook for large groups but need more time to peel and chop garlic.

I have been making my homemade garlic paste for years and love using it in my favorite dishes like dal, curries, stir-fries, soups, sabzi, stews, biryani, and marinades. Having garlic paste on hand saves me time and energy, allowing me to add flavor to my cooking without worrying about peeling and chopping garlic every time.

A bowl of garlic paste.

Peeling the garlic is the most time-consuming part of making garlic paste. However, the paste may be quickly prepared in a food processor or blender, especially if you have a suitable gadget to do the work. 

I have tried several different food processors and choppers in the past. I’m happy with my tiny but mighty food chopper and grinder, which I can use to process dry and wet spices. So I can grind garlic into a paste in no time. And it doesn’t take a lot of energy.  

Why Should You Make Homemade Garlic Paste?

Garlic is a staple in many kitchens, but did you know that making fresh garlic paste is the best way to get the most flavor? Here are a few good reasons to make your own garlic paste.

Packed With Flavor And Aroma

The aroma and flavor of homemade garlic paste are strong, intense, and fresh. On the other hand, store-bought garlic paste often contains a preservative (such as vinegar) to extend its shelf life. As a result, recipes made with store-bought garlic paste may have a different clean flavor than those made with fresh garlic.

Cheaper Than Store-Bought Garlic Paste.

Store-bought garlic paste can be quite expensive. Making your garlic paste is much more economical because you can get the garlic according to your needs.

Yields More Quantity.

When you make your own garlic paste, you can use as much garlic as you want and make a large batch that will last a long time.  

Has Absolutely No Preservatives

This garlic paste uses fresh, unadulterated ingredients. There are no preservatives, additives, or artificial flavors. This makes it a nutritious and more flavorful option than store-bought garlic paste.

Versatile 

Once you’ve made your garlic paste, you can use it in a variety of dishes, such as:

  • Marinades
  • Sauces
  • Soups
  • Stews
  • Stir-fries
  • Roasted vegetables

Ingredients

  • Garlic: Always use fresh garlic bulbs instead of aged ones because fresh garlic has a powerful and pungent smell and flavor.
  • Olive oil: Oil is essential because it helps keep garlic paste fresh a little longer.
Ingredients to make garlic paste.

Step by Step Instructions

  1. Peel the garlic: Place the bulbs in a water bowl as you work on them. Let them be immersed in the water.
  2. Add to the food processor: Once you finish peeling all the garlic cloves, drain the water and place the garlic in the bowl of a food processor or food chopper. Depending on the size of your gadget, you may be able to put all the garlic at once, or you may have to put only some. 
  3. Blitz to make a smooth paste: Blitz the food processor and blend the garlic until it becomes smooth. Stop and pause the processor to clean the sides of the bowl if you have to. 
  4. Transfer to a jar: When happy with the paste’s texture, transfer it into a clean, sterilized food jar.
  5. Drizzle oil: Pour the oil into the garlic paste. Twirl the jar around to ensure the oil covers the surface of the garlic paste. 
  6. Close the lid and refrigerate: Put the lid on tightly and store the jar in the refrigerator. It keeps well for one week.
Photo collage of how to make garlic paste.

Freezing Guideline

If you want to prolong the life of your garlic paste, you can freeze it.

  • Add 2 tablespoons (30 milliliters) of water to the food processor when you blend the garlic. So, the mixture will be thinner, making it easy for you to spoon it.
  • Then, spoon the garlic paste without the oil into each mold cavity. Press gently to ensure it fills fully. 
  • Leave the mold in the freezer until the garlic cubes are fully frozen. Then, take each cube off the mold and arrange them in a freezer-friendly food bag. 
  • Keep the bag in the freezer for up to 6 weeks. You can take each cube as needed.

Variation/Additions

  • Ginger-Garlic Paste: To make a ginger-garlic paste, add ginger alongside garlic. Use fresh, organic ginger root to make the most excellent ginger-garlic paste possible. Further, use equal amounts of ginger and garlic. Here’s a complete guideline on how to make ginger paste.
  • Green Chilies: To add a kick of heat to this paste.
  • Lemon juice: Adding citrus helps preserve the paste and prevents it from discoloring (as it can without a preservative) without altering the flavor of the recipes in which you use the paste.

How to Use Garlic Paste in Recipes?

I use 1 tsp of garlic paste for every large clove of garlic. However, if you prefer your food not to be overly garlicky, you may always use half a teaspoon or less.

This garlic paste is perfect to use in all of my savory recipes where it’s needed or, in fact, any recipe that calls for garlic. 

And if a recipe asks for minced garlic, you can use this garlic paste in the same amount. I like to keep the paste in cubes for about one teaspoon. 

I recommend using a mini cube silicone tray to store pastes like garlic, ginger, and green chilies. Knowing that one cube equals one teaspoon makes it simple to use in cooking. 

There’s no need to defrost/thaw frozen cubes. It will melt in seconds when you add it to any recipe.

Garlic paste in a bowl and garlic cloves.

Tips And Notes

  • Although oil is not a 100% preservative for this garlic paste, it does help to keep the garlic fresh a bit longer. You can use a different type of oil, such as sunflower or canola (rapeseed) oil. 
  • Avoid taking out the garlic paste from the storage jar with a wet spoon. It will spoil the paste.
  • Putting garlic paste on the counter for longer will cause it to spoil (especially in hot and humid climates). Therefore, take out what you need and put it back in the freezer or fridge right away. The flavor and taste will deteriorate with repeated thawing and freezing.

FAQ

Why Did My Garlic Paste Turn Green?

Garlic tends to change color when it is exposed to the minerals in the air that’s why it might turn green. However, it’s safe to consume until it turns deep yellow or brown and smells bad.

What’s The Difference Between Garlic Paste And Minced Garlic?

Garlic paste is prepared in a food processor or blender, while minced garlic is chopped by hand. You can chop garlic as finely as in a blended version, but using your favorite kitchen tool is much quicker!

What Is Garlic Paste Good For?

Here are some impressive advantages of consuming garlic paste.

  • Anti-Inflammatory Properties: Powerful anti-plant components found in garlic may help to block pro-inflammatory proteins linked to chronic inflammation. Interestingly, different garlic preparations include various anti-inflammatory components. 
  • May Lower The Risk Of Heart Disease: Garlic has been demonstrated in studies to have potent heart-protective effects and may help reduce several risk factors for heart disease, such as high cholesterol, high blood pressure, and high blood sugar levels. Therefore, adding garlic to your diet regularly or using a supplement containing this ingredient may help you maintain a healthy cardiovascular system.
  • May Enhance Cognitive Health: According to several population studies, eating garlic may be especially beneficial for preventing cognitive decline in specific populations. A 2019 population research of 27,437 older Chinese persons discovered garlic eaters had a lower risk of cognitive impairment. They also outlived others who ate garlic infrequently. 

A Perfect Versatile Ingredient!

That’s it! Now that you know how to make garlic paste at home, you can enjoy its many benefits in your favorite recipes. It’s a simple and easy process that will save you time and money. Plus, your garlic paste will be fresh and flavorful.

When you’re short on time, you may want to head to store-bought paste, but if you can, try making your paste.

Garlic paste in a white bowl with some garlic cloves in the background.
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How To Make Garlic Paste

Learn how to make garlic paste effortlessly with this straightforward guide. Follow my simple steps using fresh garlic cloves, and turn them into a smooth, flavorful paste, perfect for your cooking—with no unnecessary additives, using a quick method for superior quality.
Author: Devy Dar
Prep Time30 minutes
Total Time30 minutes
Course: Sundries, Vegetarian
Cuisine: Indian, Indonesian, Pakistani
Servings: 30 tablespoons

Equipment

  • Kitchen knife
  • Food processor or
  • Food chopper
  • Spatula
  • Sterilized jar with lid
  • Ice cube mold

Ingredients

  • 4 ounces grams garlic
  • 2-3 teaspoons olive oil

Instructions

  • Peel the garlic bulbs and place them in a water bowl as you work on them. Let them be immersed in the water.
  • Once you have finished peeling all the garlic cloves, drain the water and place the garlic in a food processor or chopper’s bowl.
  • Depending on the size of your gadget, you may be able to put all the garlic at once, or you may have to put only some.
  • Blitz the food processor and blend the garlic until it becomes a smooth paste. Stop and pause the processor to clean the sides of the bowl if you have to.
  • When you are happy with the paste’s texture, transfer it into a clean, sterilized food jar.
  • Pour the oil into the garlic paste. Twirl the jar around to ensure the oil covers the surface of the garlic paste. Put the lid on tightly, and store the jar in the refrigerator. It keeps well for one week.
  • If you want to prolong the life of your garlic paste, you can freeze it. Add 2 tablespoons (30 milliliters) of water to the food processor when you blend the garlic.
  • Then, spoon the garlic paste without the oil into each mold cavity. Press gently to ensure it fills fully.
  • Leave the mold in the freezer until the garlic cubes are fully frozen. Then, take each cube off the mold and arrange them in a freezer-friendly food bag. Keep the bag in the freezer for up to 6 weeks. You can take each cube as needed.

Notes

  • Although oil is not a 100% preservative for our garlic paste, it does help to keep the garlic fresh a bit longer. You can use a different type of oil, such as sunflower or canola (rapeseed) oil.
  • If you plan to freeze your garlic paste, add 2 tablespoons (30 milliliters) of water to the garlic when you blend it. And you don’t need to add oil after you mix it thoroughly.

Nutrition

Calories: 14kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 0.2mg | Potassium: 4mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 2mg | Iron: 0.02mg

Disclaimer

Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.

Author: Devy Dar

Title: Food Writer, Recipe Developer, and Digital Content Creator.

Bio:

Devy Dar founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appetit, and more. 

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