Homemade Ginger Garlic Paste

Homemade Ginger Garlic Paste is an essential and staple ingredients in Indian cooking, is so simple, easy , economical and free from artificial preservatives! It takes just a few minutes to make this paste and can store in your refrigerator for later use. It is such a time saver!

WHAT IS GINGER GARLIC PASTE?

Ginger Garlic Paste is a staple ingredient in Indian cooking & various other Asian cooking. It’s generally made into smooth paste with fresh ginger and garlic. This adds authentic flavors to curries, gravies , briyani, etc.

It requires very few simple ingredients and you can make this super easy paste in no time. It’s quick, simple and healthy.

WHAT ARE THE INGREDIENTS YOU WILL NEED?

Here are the ingredients you needed:

• Ginger – Use fresh and non-fibrous ginger
• Garlic – Use fresh garlic with large cloves.
• Salt – Salt act as an natural preservative. You can Use normal salt or rock salt.
• Oil – It also an a natural preservative and few tablespoons are just enough. Canola, vegetable or sunflower oil.

TIPS TO MAKE GINGER GARLIC PASTE:

• Always use fresh ginger and avoid using fibrous one.
• Always use fresh garlic with large cloves so that it helps to peel the garlic quick and easy.
• Make sure to dry the chopped ginger ginger and garlic before blending. Do not add any water while grinding.
• Both salt and oil act as preservatives and prevents discoloration.
• Add a tablespoon of oil on top of ginger-garlic paste in the jar to last longer.
• Store them in clean and dry airtight container in the refrigerator. And always use clean, dry spoon to take the paste.

HOW TO STORE GINGER-GARLIC PASTE?

Stays good in air-tight container for about 30 -45 days in the refrigerator.

If you want to freeze, then make ginger-garlic paste cubes using ice cube tray and store in a zip lock bag for upto 3 months.

More DIY recipes

Homemade Ghee

Homemade Paneer

HOMEMADE GINGER GARLIC PASTE RECIPE:

INGREDIENTS:

1 cup or 200 g fresh ginger, peeled and roughly chopped
1 1/2 cup or 250 g garlic, peeled
1 tsp rock salt or regular salt
3 tbsp oil, any flavorless oil

DIRECTIONS:

1. Peel and roughly chop the fresh ginger and garlic.
2. In a blender add ginger and garlic, pulse for few times. Then add the salt and 2 tbsp of oil, Blend it to a smooth paste.
3. Transfer it to clean jar and spread a tbsp of oil on top the paste.
4. Keep refrigerate for upto 30 – 45 days.

RECIPE NOTES:

1. Always use fresh ginger and avoid using fibrous one.
2. Always use fresh garlic with large cloves so that it helps to peel the garlic quick and easy.
3. Make sure to dry the chopped ginger ginger and garlic before blending. Do not add any water while grinding.
4. Both salt and oil act as preservatives and prevents discoloration.
5. Add a tablespoon of oil on top of ginger-garlic paste in the jar to last longer.
6. Store them in clean and dry airtight container in the refrigerator. And always use clean, dry spoon to take the paste.

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