I distinctly remember when I tasted store bought ginger paste. I stock up on Indian groceries since the store is 3 hours away and at times I buy a few items with the assumption that it will be needed. The ginger paste and garlic paste landed at home with the assumption that I will use it someday. But, for some reason I always ground the ginger and garlic for the dishes and the bottles remained unopened. That was the same time my mom visited us and she asked me about the bottles. I told her that she can use it if she wants. We opened the bottle and I could immediately smell the vinegar in it and was completely put off.
Just to avoid throwing it away, my mom started using it in the dishes she cooks and we all slowly got accustomed to the store bought paste. Fast forward to now, I wanted to go back to making it fresh and was waiting for the DIO event featuring ginger and garlic. There is really no recipe to this, just add the ingredients to the blender and blend. To improve the shelf life, I avoid using water and stick with oil for the paste. Off to the recipe.
Homemade Ginger-Garlic Paste
Make ginger-garlic paste that is a staple in Indian cooking at home.
- ginger - 1 cup
- garlic - 1 cup - peeled
- salt - 1/8th tsp
- oil - 2 - 3 tsp - as needed to get the mixer blades to run
Peel and chop the ginger into small pieces. Take the ginger, garlic, salt and oil in a food processor or blender and blend well. Store in refrigerator or freeze for long term storage.
1. Using water to blend will reduce the shelf life.
2. You can store it for a couple of weeks in the refrigerator. For long term storage, freeze. To freeze, place it in ziploc bags and flatten the bag so you can break off chunks when needed.
Last Year : Savory Kuzhi Paniyaram
1. Fresh ginger ready for the paste. I peel the ginger using a butter knife or the back of a spoon.
2. Ginger peeled and clean.3. Chop the ginger into small pieces. Peel the garlic.4. Take the ginger and garlic in a blender or food processor.5. Add oil.6. Add salt.7. Blend well to form a paste.
Fresh paste ready.
Ready for the freezer.Enjoy!
Linking to DIO – Ginger and Garlic.
Linking to Basics, Tips & Tricks.
9 Responses to How to make Ginger Garlic Paste
I have never ever bought ginger garlic paste. Mine is always always home made. Only I make them seperately and put them in air tight bottles and then use themin the proportion needed. Sometimes a recipe would call only for ginger paste or garlic paste! Great clicks.
What a great idea to make ahead freeze, I hate grating ginger. We don’t make too much Indian food, but ginger/garlic is a classic combination I use a lot. I’ll be giving this a try!
G’day! This is prefect and love you can freeze! I have now bookmarked your site and your recipe! I mentioned your post, here is the link in case you wish to see!
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Wow looks absolutely perfect…love those clicks and the brown bowl too
This is something I cannot do without on any day. Loved the idea of storing in a zip pouch.
Ginger garlic paste looks so gorgeous in your pictures .I use the same method too Vardhini.some people add a tsp of lemon juice to it instead of vinegar.have you tried it ? If so please let me know.
Wow that’s a basic recipe everyone has to learn.
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I too use the same g-g ratio, haven’t tried freezing it..