Ginger Garlic Paste is an essential ingredient made in Indian homes which comes handy for making lot of curries & dishes. Ginger Garlic Paste has medicinal value with ginger's digestion properties & garlic's antioxidant properties. How to make Ginger Garlic Paste at home is explained here with step by step pictures and video.
Ginger Garlic Paste is a ground or crushed mixture of fresh ginger and garlic. Usually my mom makes it fresh every time at home using a grindstone / mortar & pestle. When we are running for time in the modern age, I prefer making it in large quantities and store it. This is a quite essential item used in everyday cooking.
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About Ginger Garlic Paste
Ginger Garlic Paste is one of the quite essentails in our day to day cooking. Nothing can beat the flavour and aroma of fresh ginger garlic I agree but it is really time consuming to grind small batches every time for our cooking so I always have a premade paste in fridge to get my cooking activities get done quicker.
Ginger Garlic Paste is a staple condiment in Indian and Asian cooking, made by grinding fresh ginger roots and garlic cloves into a smooth, aromatic paste. It adds a great flavor which enhances the taste of curries, gravies, stir-fries, marinades, and rice dishes.
This versatile paste helps balance spices, deepens flavor, and improves digestion. Commonly used at the start of cooking, ginger garlic paste forms the flavorful base of many traditional dishes.
Ginger Garlic Paste is a must in most non veg dishes to remove the raw flavor of meat. I have shared this recipe which I have been making for years. I always make a small batch which will last me for few weeks.
Ginger Garlic Paste Video
Why homemade?
Ginger Garlic Paste is available as a readymade item in departmental & grocery stores but with acidity regulators, stabilizers and / or with added preservatives. The goodness of ginger & garlic with added preservatives cannot give the medicinal value that it is intended to be. And with the worry of looking when it is made and its expiry date (2 weeks usually from opening the container), why buy it when you can make it in minutes?
We can add natural preservatives like oil (chekku), turmeric at home and can retain in refrigerator for 3-4 weeks. Fresh, natural preservatives, longer shelf life, saving some money - My choice will always be Homemade Ginger Garlic Paste.
I use salt and oil as they act as natural preservative amma used to just grind both as such without anything and store, and the shelf life was good too. But I would recommend adding salt, oil if you are making in bulk. Also do not add water while making the paste, make sure to have the container dry before storing. You can add little turmeric too.
Ginger Garlic Paste Ingredients
- Ginger - I used fresh ginger bought from vegetable market. By the look some may be moist and some might be very dry. Prefer the not so dry ones. Ginger peeling is difficult with knife and not safe too! Easy way to peel ginger is with an old spoon. Choose ginger that is of less fiber.
- Garlic - Use aged mountain garlic. It is easy to peel and has the full medicinal value when compared to the young ones. If it is pure white in colour and if the place where it is stored in shop does not have much skin then it is cheap / china young variety. If it is slightly pinky, brownish and it gives a crunchy feel to touch & the place where it is stored has lot of skin peels, go for it - it is aged. Go for bigger cloves as they make peeling job slightly easier.
- Salt, Oil - adds as a natural preservative.
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How to make Ginger Garlic Paste Step by Step
Preparing Ginger and Garlic
1.Scrape off the top part then peel the garlic skin, repeat to finish.
2.Just use a knife, scrape from the head to peel off easily.
3.Peel the skin of garlic and keep it ready.
4.The garlic pearls I used were quit big so chopped it further. Just half or 3 slices per garlic that is enough. Measure and set aside. This step is optional.
5.Now take ginger peel the skin using a spoon.
6.Using a spoon to peel ginger is very easy and makes sure that only the thin layer of the skin is peeled.
7.Cleaned ginger is ready.
8.Chop into small pieces roughly
9.Chop it into smaller pieces.
10.The ratio I use is 1:2(ginger garlic). Measure after chopping.
Grinding Ginger Garlic
11.Add both to mixer jar, add salt to it
12.Add ¼ teaspoon salt.
13.Add ½ teaspoon oil.
14. Grind it to a fine paste without adding water.
Use clean spoon everytime. Refrigerate and use it. Keeps well atleast for 2 months in fridge. Store it in a clean dry container.
Ginger Garlic Paste is ready!
Expert Tips
- Garlic - You can use small garlic too in that case no need to chop.
- No water - Do not use water while grinding.
- Oil - Do not add more oil than mentioned, this is just enough.
- Salt - As salt is less you need not be mindful while adding this paste in recipes.
- Grinding - I used normal mixie to make this paste, you can even use food processor.
- Storing - Refrigeration is enough, no need to freeze it.Incase you want to store for more than 2 months then freeze it. But I would always prefer to make fresh batch every 2 -3 weeks.
- Ratio - I always use a ratio of 1:2 (ginger : garlic).
Serving and Storage
Ginger garlic paste is not consumed directly - It is an essential condiment used in Indian cooking. We generally use for gravies, masala curry, tikka masala, biriyani, manchurain, etc.
Storing this in fridge is essential to increase the shelf life to 2-3 weeks without losing aroma and flavor. If frozen, it can be good for 3-4 months too.
FAQS
1. What is Ginger Garlic Paste?
Ginger garlic paste is a ground or crushed mixture of fresh ginger garlic used for many curries, side dishes, stir fries etc.
2. How do you make Ginger Garlic Paste?
Clean, peel ginger and garlic. Chop it roughly then add to mixer along with of oil & salt and grind it to a fine paste.
3. What is Ginger Garlic Paste recipe ratio?
I use a ratio of 1:2 (ginger : garlic). This works best as I have been using this measure since a long time after hearing it from a popular chef in a TV show. As ginger is very pungent this measure works best.
4. How do I make long lasting Ginger Garlic Paste?
I use salt and oil as they act as natural preservative amma used to just grind ginger garlic as such without anything and store, and the shelf life was good too. But I would recommend adding salt, oil if you are making in bulk. Also do not add water while making the paste, make sure to have the container dry before storing. Use fresh dry spoon every time when you take the paste.
5. Should Ginger Garlic Paste be refrigerated?
Yes - Ginger garlic paste should be refrigerated. Shelf life would be 1 or 2 days if it is stored in open temperature, I always make in bulk and store at least for 2-4 weeks by refrigerating the paste.
6. How long does Ginger Garlic Paste last good? And how to find it has gone bad?
- 3-4 weeks when refrigerated. 3-4 months when frozen. Always allow 1-2 inch space of the stored item when freezing glass containers.If the paste develops a bad odour, flavour or mould / fungus appearance, it should be discarded.
- I use salt and oil as they act as natural preservative amma used to just grind ginger and garlic as such without anything and store, and the shelf life was good too.But I would recommend adding salt,oil if you are making in bulk.Also do not add water while making the paste, make sure to have the container dry before storing.
7. I am finding difficult to peel garlic - Any easy way?
The easiest way is to wrap the garlic in wet napkin, microwave for just 15 seconds, take out, rub with napkin gently and the cloves should pop out their skins easily!
8. I am finding difficult to peel ginger with knife - Any easy way?
The easy way to peel ginger is to peel with a spoon. It can go to any nook of the unshaped ginger which makes it difficult to peel with knife.
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📖 Recipe Card
Ginger Garlic Paste Recipe
Ingredients
- ½ cup ginger skin peeled & chopped
- 1 cup garlic skin peeled & chopped
- ½ teaspoon oil
- ¼ teaspoon salt
Instructions
- Scrap off the top part then peel the garlic skin, repeat to finish. The garlic pearls I used were quit big so chopped it further. just half or 3 slices per garlic that is enough. Measure and set aside.
- Now take ginger peel the skin using a spoon that is very easy and makes sure that only the thin layer of the skin is peeled.
- Chop it into smaller pieces. Measure and set aside.
- The ratio I use is 1:2 (ginger : garlic). Measure after chopping. Add both ginger and garlic to mixer jar, add salt to it.
- Add oil to it. Grind it to a fine paste. Store it in a clean dry container.
- Refrigerate and use Ginger Garlic Paste as and when needed. Keeps well at least for 2 months.
Video
Notes
- Garlic - You can use small garlic too in that case no need to chop.
- No water - Do not use water while grinding.
- Oil - Do not add more oil than mentioned, this is just enough.
- Salt - As salt is less you need not be mindful while adding this paste in recipes.
- Grinding - I used normal mixie to make this paste, you can even use food processor.
- Storing - Refrigeration is enough, no need to freeze it.Incase you want to store for more than 2 months then freeze it. But I would always prefer to make fresh batch every 2 -3 weeks.
- Ratio - I always use 1:2 (ginger : garlic) ratio but 1:1 can work too.
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