Ginger garlic paste is used in most Indian cooking, so it would be easy if we prepare and store it rather than peeling garlic and ginger every time you need for a dish. Moreover it is very economical and easy to make at home. Homemade ginger garlic paste is fresh and do not have any preservatives. Let us learn how to prepare Ginger garlic paste at home.
Watch the video of making Ginger Garlic Paste
Homemade Ginger Garlic Paste
Yields: 3/4 cup
Ingredients needed
Ginger – 100 grams
Garlic – 100 grams
Oil – 1 tbsp
Salt – 1/2 -3/4 tbsp
Preparations
Wash ginger, pat it dry and peel the skin. Cut it into cubes.
Peel garlic. Check out how to peel garlic easily. Take equal quantities of ginger and garlic.
Method
Grind ginger and garlic with a little salt and a tablespoon of oil. (avoid adding water). You can add water if you will be using it within a few days.
Find tips below-
How to keep ginger garlic paste fresh for a long time?
Add a tbsp of salt and a tbsp of oil to 1 cup of ginger garlic paste. Avoid using water to grind the paste.
Keep it in a good quality air tight lid in the freezer section of the refrigerator, if storing for more than 15-20 days
Avoid touching the paste with your hands while transferring it to a container. Use a dry spoon.
Avoid using wet spoon or keeping it at room temperature.
Whenever you need ginger garlic paste, transfer it to the refrigerator section from the freezer and thaw. Take only needed amount of paste, then put it back in the freezer.
How to prevent ginger garlic paste from turning green ?
Mix a tsp of vinegar to the ginger garlic paste after grinding it and then store it. It helps to prevents it from turning green. I personally do not prefer adding vinegar to the paste.
Another tip is to mix 1/4 tsp of turmeric powder and a tsp salt to the ginger-garlic while grinding it. It helps to prevent discoloration.
Storage and Shelf Life
Store it in any good quality container or jar or any airtight freezer safe container.
It stays fresh and flavorful for few days in the refrigerator and for months in the freezer.
Note – As the paste has salt in it, remember to add less salt when preparing dishes using ginger garlic paste.
Ginger garlic paste is used in most Indian cooking, so it would be easy if we prepare and store it rather than peeling garlic and ginger every time you need for a dish. Moreover it is very economical , flavorful, easy to make at home and do not have any harmful preservatives.
- 100 grams Ginger
- 100 grams Garlic
- 1 tbsp Oil
- 3/4 tbsp Salt
-
Wash ginger, pat it dry and peel the skin. Cut it into cubes.
-
Peel garlic. Check out how to peel garlic easily. Take equal quantities of ginger and garlic.
-
Grind ginger and garlic with salt and a tablespoon of oil. (avoid adding water).
-
Transfer the paste to an air tight container and store it in the refrigerator or freezer section.
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I agree. Homemade ginger-garlic paste gives the best flavour.
very handy for indian kitchen.
This is something I should definitely do. I have some in the fridge, I just never thought to make it myself. Thanks! Have you used some that has been frozen? Does it taste okay after it's been in the freezer?
What a great post!!! Very useful indeed 🙂
padhu- i liked the fact that you prepare the most beloved & integral part of cooking at home- lovely !
http://www.hemasfood.com
Dear padhu
I like this informative posting! Ya grinding Ginger and garlic every time is a pain..I note to using oil. Actually I grind them separately as I use different proportion of ginger and garlic. But I will keep a mixed paste for trying other recipes.
Have a nice week
Homemade ginger-garlic paste gives really a nice flavor…
very useful post
Very useful post for many of us..
I do the same.. But make it every week with little water.. Grinding with Oil is new to me..Any reason??
Its always best to prepare paste at home which gives more taste. Thanks for this lovely and useful post.
i do it the same way…me too add oil instead of water..
a really useful post…i have never made them n' kept them ready n' i always take extra time for it…will follow ur recipe n' become smarter in the kitchen….n' thank u so much for leaving me such a thoughtful comment on my baking post…:)
Very useful version for me. Thanx for the post.
That's a very useful post.Thank you dear.
my first visit here…
you had a lovely space…pleasure to found you..good work..'
homemade ginger garlic is best flavour added to recipes.But adding oil is new to me i usually add salt and turmeric for preservative..
Do drop at my space soujishome.blogspot.com when u find time..
Great post padhu!
thanks for this tip padhu
heyy I do this too.. Such a lovely and easy idea na? My mom gave me this idea 😀 Great going dear
two of my fav spices! sounds delicious dear:)
Y do u use oil instead of water
my paste will be fresh for 4-5 days, after that it turns out little dark and smells not fresh. what should i add other than oil to remain fresh for more days..
Manjula -You should grind only in oil (if you want to keep for many days )and keep in the freezer. It stays good for me for nearly 15-20 day. After washing the ginger, you should dry it well with a towel. Try adding a little lemon juice or vinegar to it to preserve it for more days.
Anita – You can use water to grind it but it will not stay for long.May be you can have it for a week in the freezer.
Adding a bit of rice vinegar gives an additional oomph to the smell and flavour.