Homemade ginger garlic paste a quite essential item used in regular cooking.
Ginger garlic paste is a quite essential item used in everyday cooking.Homemade ginger garlic paste recipe with step by step pictures and video.
What is the ginger garlic ratio for making ginger garlic paste?
This depends on each individual but actually 1:2(ginger:garlic) works best for me as I have been using this measure since a long time after hearing it from a popular chef.As ginger is very pungent this measure works best.
How to make ginger garlic paste?
Just peel of the skin for both ginger and garlic rinse well, chop roughly.Add to mixer jar along with salt ad oil, grind it to a fine paste, refrigerate and store.
How can I use ginger garlic paste?
You can use ginger garlic paste for n number of recipes like curries, gravies,stir fries,soups, veggies etc.Just add in with other spices while tempering and saute for a minute then proceed.
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 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.
Should ginger garlic paste be refrigerated?
I always make in bulk and store atleast for 2 weeks so refrigerate it.So I would suggest to refrigerate it if you make in bulk.
Homemade ginger garlic paste recipe
Ingredients
- 1 cup garlic skin peeled & chopped
- 1/2 cup ginger skin peeled & chopped
- 1/2 tsp oil
- 1/4 tsp 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 it.Keeps well atleast for 2 months.
Notes
- Do not use water while grinding.
- Do not add more oil than mentioned, this is just enough.
- As salt is less you need not be mindful while adding this paste in recipes.
- You can use small garlic too in that case no need to chop.
- Always measure after chopping(if you plan to chop).
- I used normal mixie to make this paste, you can even use food processor.
Homemade ginger garlic paste recipe video
How to make ginger garlic paste recipe:
- 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 it.Keeps well atleast for 2 months in fridge.
My tips while making ginger garlic paste
- Do not use water while grinding.
- Do not add more oil than mentioned, this is just enough.
- As salt is less you need not be mindful while adding this paste in recipes.
- You can use small garlic too in that case no need to chop.
- Always measure after chopping(if you plan to chop).
- I used normal mixie to make this paste, you can even use food processor.
- 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.
Variations:
- You can slighly increase ginger say 3/4 cup : 1 cup(ginger:garlic) too .
- I have seen / heard from friends that 1:1 ratio works too but haven’t tried it personally.
Handy paste for a lot of curries.
Vardhini
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a post worth saving!thanks..
handy paste lovely pictures!
Any 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.
@Ummsumayya : Yes oil is added to avoid spoiling…
Thanks a lot for sharing ginger garlic paste.
Deepa
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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Me too , the commercial paste available is full of acid and it invariably spoils the taste of the dishs where there is no need for any acids .
I add salt also if you want to conserve it for few more days in fridge..Very hand paste definitely.
very useful paste
Very handy paste.
This is always handy..yah me too keep a small homemade ginger garlic in fridge. Hey wood kadachiducha ???? Super.
thanks for d recipe, Ma'am… Shall we store d paste in ziplock bags or only air tight boxes should b used?
@Madhu : Use a clean airtight container.
I also make this at home. This is a very useful paste.
I now freeze a piece of ginger which works really well. Do you think this paste will freeze?
Hi Sharmilee
I 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.
wow…i am drooling here seeling all teh beautiful clicks..perfectly done dear…
as 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.
aLL the receipes are very delision mam,, superb, i have tired all ur recepies… thanks for the lovely site.. thank you very much…
HI
I’m in UK…my ginger garlic paste turns green immediately after grinding…can you tel me the reason for it …
Oh is it…?! guess depends on the ginger variety?! check and use tender fiberless ginger which will be medium brown in color and smaller in size