If I were to list a single ingredient used in every Indian recipe, ginger garlic paste is that ingredient!
Ginger garlic paste is a key ingredient for cooking meat, vegetables, or deals. And most Asians use it quite freely.
In this blog post, you will learn how easy it is to make and store this paste at home! You don't need to run to the store to grab a jar of the paste. Just make it at home and keep it in the fridge. And you have clean and hygienic paste available at all times!
Read on to learn how simple this recipe is. You will never use store-bought paste again!
About Ginger Garlic Paste
Ginger garlic paste is exactly what the name suggests! It's a blend of fresh ginger root and garlic cloves. I also add a few other ingredients like oil and salt. This helps to preserve the paste for longer.
I have heard of people adding vinegar, too. But I have never tried it.
If you like Indian or Asian food, a jar of this paste is a must-have in your fridge. In India people often use a pestle and mortar to grind and crush the ginger and garlic. Now, I don't believe in that much manual labor, so I will be using my immersion blender. You can use a chopper or blender.
Although you will have to spend some time peeling the ginger and garlic, having a hefty amount of the paste at hand will save you time in the kitchen in the long run.
Ingredients
There's a reason I call this a 15-minute recipe! There are only 3 ingredients, and it takes no time to prepare!
- Fresh Ginger: You can buy fresh ginger root in the produce section of any supermarket. Try to buy smooth pieces that don't have many offshoots., because they will be easier to peel.
- Garlic Bulbs: Wash and peel the garlic and separate the cloves.
- Oil: Use a neutral oil.
For quantities, see the recipe card below.
Instructions
Now, let's get started!
First, wash the 75 grams of ginger and 125 grams of garlic and let them dry. Once they are both dry you can peel them.
Cut the ginger into smaller pieces, and place all the ingredients in a blender.
Next, add a splash of water so you can blend it easily.
Lastly, blend all the ingredients till it forms a smooth paste.
Your ginger garlic paste is ready.
Add the garlic cloves to the blender.
Now the pieces of ginger to the blender.
Add salt.
Lastly, add the oil.
Add a splash of water so its easy to blend.
Pulse all the ingredients.
Ginger garlic paste is ready.
Hint: Cutting the ginger into smaller pieces ensures it gets finely blended.
Equipment
Additional equipment I used to make the paste, are as follows:
Furthermore, if you plan on storing the paste in your freezer, you will need:
- Ice cube tray
- Ziploc bags
Storage
Ginger garlic paste can be stored in the refrigerator in glass jars. It can last a month in the fridge and up to 6 months when stored properly in the freezer.
To store in the freezer, pour the paste into an ice-cube tray, cover it with cling film, and freeze for a few hours. Then, remove the frozen paste cubes from the tray and store them in a Ziploc bag.
Top tips
- Adding a little oil to the paste when grinding helps to preserve it for longer.
- Grind the paste using the pulsing motion.
- Always store the paste in dry glass jars.
- Use a clean spoon to take some out of the jar.
FAQ
Ginger garlic paste can often turn green. This results from chemical reactions between some acidic compounds present in both. The green paste is safe to use.
It depends on your taste and what you prefer. I have used more garlic than ginger. You can use equal parts both. Test and try different quantities until you find what you prefer.
Most people believe the paste can last up to 4-5 months in the fridge and 6 months in the freezer. I tend to limit the fridge stock to 1 month.
Related
Looking for other recipes like this? Try these:
Ginger Garlic Paste
Equipment
- 1 Blender
- 1 Knife and Cutting Board
- 1 Glass jar
Ingredients
- 125 grams Garlic
- 75 grams Ginger
- ¼ teaspoon Salt to help preserve the paste
- 1 tablespoon Oil a help preserve the paste
- Water a splash, for blending
Instructions
- Wash and dry both ginger and garlic.
- Peel both and cut the ginger into smaller pieces.
- Place all ingredients into your blender and pulse them till a smooth paste is formed.
- Pour the paste into clean glass jars and refrigerate. It can be kept in the fridge for up to 1 month.
- For freezing, pour the paste into an ice cube tray, cover it with cling film and freeze.
- When frozen, remove the cubes and place them in a Ziploc bag. The paste can be kept in the freezer for up to 6 months.
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