Homemade Ginger Garlic Paste Recipe - Ingredients
- Ginger - 3/4 cup chopped roughly
- Garlic - 3/4 cup chopped roughly
- Oil - 1 tsp
- Water - 1/2 tsp
Method:
1.Peel off the skin of ginger and garlic and chop them roughly. Add it to the mixer with oil.
2.And grind it coarsely.Then add water and pulse it once to get a semi coarse paste.Store in an airtight container. Refrigerate it.
Do not add more water which will not give more shelf life.
My Notes:
- Always use a clean washed and wiped spoon.
- It keeps well for atleast a month when refrigerated and handles properly.
- Reducing water while grinding keeps the shelf life more.
- You can also add a pinch of turmeric powder if you want.
Handy paste for a lot of curries.
ReplyDeleteVardhini
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a post worth saving!thanks..
ReplyDeletehandy paste lovely pictures!
ReplyDeleteAny specific reason for adding oil? I never do that, but I add whole spices cinnamon, cardamom and clove which helps retain the coarseness while grinding and also gives a nice flavour.
ReplyDelete@Ummsumayya : Yes oil is added to avoid spoiling...
ReplyDeleteThanks a lot for sharing ginger garlic paste.
ReplyDeleteDeepa
Hamaree Rasoi
Hi. This paste comes out so handy in cooking, some people add vinegar or lemon instead of oil for preserving but personally I hate the acidic taste.
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FOODELICIOUS
I add salt also if you want to conserve it for few more days in fridge..Very hand paste definitely.
ReplyDeletevery useful paste
ReplyDeleteVery handy paste.
ReplyDeleteThis is always handy..yah me too keep a small homemade ginger garlic in fridge. Hey wood kadachiducha ???? Super.
ReplyDeletethanks for d recipe, Ma'am... Shall we store d paste in ziplock bags or only air tight boxes should b used?
ReplyDelete@Madhu : Use a clean airtight container.
ReplyDeleteI also make this at home. This is a very useful paste.
ReplyDeleteI now freeze a piece of ginger which works really well. Do you think this paste will freeze?
ReplyDeleteHi Sharmilee
ReplyDeleteI always only add oil...Do you add water too?
Shobha
Ginger garlic paste is a necessity in indian kitchen! Very useful post. For the paste to stay unrotten for even longer, I shallow fry it for couple of minutes, so that the extra water evaporates.
ReplyDeletewow...i am drooling here seeling all teh beautiful clicks..perfectly done dear...
ReplyDeleteas for the ginger garlic paste I always think that making them fresh is the best. but ur tips will be greatful for busy moms. great post dear.
ReplyDelete