↑
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sharmis Passions

Cooking and Clicking with Passion

  • Home
  • Recipe Index
  • Baby Food
    • 4-7 months
    • 8-10 months
    • Baby Instant Mixes
    • Baby Porridges
    • Baby Purees
    • Baby Soups
  • Adv & Reviews
    • Advertising
    • Product Review
    • Hotel & Restaurant Reviews
  • Festives
    • Diwali
    • Ramzan
    • Pongal
    • Christmas
    • Onam
    • Krishna Jayanthi
  • Media
  • About
  • Glossary
    • Indian Names Of Veg,Fruits & Others
    • Indian Names Of Pulses, Spices etc
You are here: Home / How to's / Homemade Ginger Garlic Paste Recipe – How to make ginger garlic paste

Homemade Ginger Garlic Paste Recipe – How to make ginger garlic paste

April 7, 2012 by Sharmilee J 23 Comments

Homemade Ginger Garlic Paste Recipe

I know most of us make ginger garlic paste at home may be with slight variations. A reader recently asked for the recipe thats the reason I made this post. Here is my version of making it.

Homemade Ginger Garlic Paste Recipe

Homemade Ginger Garlic Paste Recipe – Ingredients

Preparation Time : 20 mins | Processing Time : 10 mins | Makes : 1 cup
Recipe Category: Preserve | Recipe Cuisine: South Indian

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.
    How to make ginger garlic paste - Step1
  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.
    How to make ginger garlic paste - Step2

Do not add more water which will not give more shelf life.
Rajma Masala Recipe

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.

Rajma Masala Recipe

logo
Food Advertising by
Technorati Tags: ginger garlic paste,ginger garlic paste recipe,homemade ginger garlic paste recipe,how to make ginger garlic paste,how to make ginger garlic paste at home,ginger garlic paste recipe indian,ginger garlic paste recipe store,ginger garlic paste recipe blog,ginger garlic paste ratio,ginger garlic paste at home

Related posts:

Sweet somas recipe - Diwali special sweet recipes
Thiruvathirai Adai, Thiruvathirai Kali Recipe
Mini Idli Tomato Chutney - Kids Lunch Box Idea19
Carrot poriyal recipe, Carrot stir fry recipe
logo
Food Advertising by

Filed Under: How to's, RandomPosts

Previous Post: « Jam Milkshake and Peanut Butter Milkshake (Summer Special Shakes)
Next Post: Prawns Gravy Recipe – Prawn Curry Recipe »

Reader Interactions

Comments

  1. Vardhini says

    April 7, 2012 at 2:52 am

    Handy paste for a lot of curries.

    Vardhini
    Event: Legumes
    Event: Side Dishes

    Reply
  2. Kitchen Boffin says

    April 7, 2012 at 3:05 am

    a post worth saving!thanks..

    Reply
  3. uma shankar says

    April 7, 2012 at 4:29 am

    handy paste lovely pictures!

    Reply
  4. UnmSumayya says

    April 7, 2012 at 6:36 am

    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.

    Reply
  5. Sharmilee! :) says

    April 7, 2012 at 7:00 am

    @Ummsumayya : Yes oil is added to avoid spoiling…

    Reply
  6. Hamaree Rasoi says

    April 7, 2012 at 7:03 am

    Thanks a lot for sharing ginger garlic paste.

    Deepa
    Hamaree Rasoi

    Reply
  7. Pari says

    April 7, 2012 at 10:04 am

    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.

    APRIL EVENT, ‘ONLY’- SNACKS & STARTERS + COOKBOOK GIVEAWAY
    FOODELICIOUS

    Reply
    • Harsha Kumar says

      June 26, 2013 at 10:10 am

      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 .

      Reply
  8. Priya says

    April 7, 2012 at 12:08 pm

    I add salt also if you want to conserve it for few more days in fridge..Very hand paste definitely.

    Reply
  9. Aarthi says

    April 7, 2012 at 12:50 pm

    very useful paste

    Reply
  10. Archana says

    April 7, 2012 at 3:41 pm

    Very handy paste.

    Reply
  11. Pavithra Elangovan says

    April 7, 2012 at 5:23 pm

    This is always handy..yah me too keep a small homemade ginger garlic in fridge. Hey wood kadachiducha ???? Super.

    Reply
  12. Madhu Pravin says

    April 7, 2012 at 7:17 pm

    thanks for d recipe, Ma'am… Shall we store d paste in ziplock bags or only air tight boxes should b used?

    Reply
  13. Sharmilee! :) says

    April 8, 2012 at 6:29 am

    @Madhu : Use a clean airtight container.

    Reply
  14. zareena says

    April 8, 2012 at 6:49 am

    I also make this at home. This is a very useful paste.

    Reply
  15. Anonymous says

    April 9, 2012 at 1:29 am

    I now freeze a piece of ginger which works really well. Do you think this paste will freeze?

    Reply
  16. Shoba Shrinivasan says

    April 9, 2012 at 4:27 am

    Hi Sharmilee

    I always only add oil…Do you add water too?
    Shobha

    Reply
  17. Srishti@ProlificCooking says

    April 9, 2012 at 6:23 am

    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.

    Reply
  18. suhaina aji says

    April 9, 2012 at 6:55 am

    wow…i am drooling here seeling all teh beautiful clicks..perfectly done dear…

    Reply
  19. suhaina aji says

    April 9, 2012 at 6:57 am

    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.

    Reply
  20. Divya Shenoy says

    September 30, 2013 at 7:00 am

    aLL the receipes are very delision mam,, superb, i have tired all ur recepies… thanks for the lovely site.. thank you very much…

    Reply
  21. Predthi says

    March 5, 2017 at 12:58 am

    HI

    I’m in UK…my ginger garlic paste turns green immediately after grinding…can you tel me the reason for it …

    Reply
    • Sharmilee J says

      March 24, 2017 at 6:39 am

      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

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Lets Connect!

sharmispassions@gmail.com




MORE VIDEOS HERE

Latest Video

https://youtu.be/GEttCHTcGhk

Archives

Categories

MENU

BREAKFAST 
INDIAN BREAD
IDLI DOSA
RICE BOWL
CHATS AND SNACKS

SIDEDISH

CHUTNEY RECIPES
GRAVY RECIPES
SIDEDISH FOR IDLI
SIDEDISH FOR RICE

BY INGREDIENTS

MUSHROOM RECIPES
PANEER RECIPES
SWEET CORN RECIPES
BHINDI RECIPES
BABY CORN RECIPES
POTATO RECIPES
CAPSICUM RECIPES
SOYA CHUNKS RECIPES

KIDS

KIDS BREAKFAST RECIPES
KIDS LUNCH BOX RECIPES
KIDS SNACKS

Random Recipes

More....

Footer

Its Me!

Hello! I am Sharmilee, author here at Sharmis Passions. Read More…

Quick Links

Search
Recipe Index
About
sharmispassions@gmail.com

Search

Copyright © 2019 · TEXT,IMAGES AND CONTENT COPYRIGHTED BY SHARMILEE · Managed by Host My Blog

Copyright © 2019 · Foodie Pro Theme on Genesis Framework · WordPress · Log in