Ginger garlic paste recipe – Ginger garlic paste is one of the most basic essentials of Indian cooking. Apart from imparting a good aroma to the foods it also aids in digestion and tenderizes the meats. Traditionally most homes would make it fresh and use up the same day.
These days, many prefer to make it good enough for a month and refrigerate it. Some prefer to buy it from the frozen sections as it isn’t easy to peel garlic.
In the past I would make the paste good enough for 1 to 2 weeks & store it. But in the recent years I prefer to make it fresh since the flavor of the freshly made ginger garlic paste is much superior to the stored one.
In most Indian Recipes the paste is added to the pan after frying the onions. While the onions fry, I prefer to make the paste fresh every time. I grate ginger and garlic first. Then using a steel pestle i make a smooth paste on the chopping board itself.
Since I had lot of readers requests thought of making this post on how to make ginger garlic paste and store it.
How to make ginger garlic paste at home
1. Wash ginger and dry completely.
2. Peel the garlic cloves. Chop the ginger to small pieces.
3. Add all the ingredients to a blender jar.
4. Turmeric, salt and oil are natural preservatives. Using any one of these is good enough to keep the ginger garlic paste good.
5. Make a fine paste until it turns pale and smooth.
Store ginger garlic paste in a bottle and always use dry spoons to scoop out a little when needed. For more details on storage in fridge, freezer or at room temperature without refrigeration, you can check the recipe card above.
Tips to make ginger garlic paste
Preservative used: Oil, turmeric and salt are the 3 ingredients which act as natural preservatives. But I feel oil is good enough which also enhances the aroma of the ground paste.
Ratio of ginger & garlic: If the ginger used is hybrid then I use them in equal quantities. The non-hybrid variety of ginger has a very stronger aroma and taste. When used in equal quantities, the paste may lend a bitter taste. So I use 2 portions of garlic for 1 portion of ginger.
Why does ginger garlic paste turn green?
Garlic when crushed or chopped is prone to react with the minerals in the air or with the metals that it comes in contact with. Crushed garlic reacts with acidic ingredients. Sometimes pink salt, vinegar, lemon etc can also cause the discoloration in ground garlic.
So it is absolutely normal for the ground garlic to turn green or bluish green and is still safe to consume. For more details please use google search.
Ginger garlic paste recipe
Ginger garlic paste
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 125 grams ginger
- 125 grams garlic
- 1 tbsp oil
- ½ tsp Turmeric (or haldi / optional)
Preparation for ginger garlic paste
- Wash and peel the skin of ginger.
- Rinse it well and next chop them to half to 1 inch pieces. Set aside to dry on a plate.
- Cut off both the ends of garlic. Peel them.
- You can also add them to a box or tight lid container. Cover the jar and shake it vigorously for a minute. You will see the skin of the garlic loosens or comes off.This tip works only with certain kinds of garlic.
- You can also pour some oil over the garlic and rub off to loosen the skin. This is how we peel garlic when we make pickles.
How to make ginger garlic paste
- Add ginger, garlic and oil to a blender jar. Blend well until smooth and light in color.
- Scrape off the sides and repeat blending until you see a smooth mixture.
- Transfer the ginger garlic paste to a clean dry glass. Use a air tight jar.
- Refrigerate ginger garlic paste up to a month or 6 months in a freezer.
- If placing in freezer, fill them in small boxes or ice tray. Cover with a cling wrap.
- Remove them once set and place them in a zip lock bag.
- Use as desired whenever needed by defrosting one cube each time.
Storing ginger garlic paste at room temperature without refrigeration.
- Dry ginger and garlic in sunlight for 2 to 3 hours until both look moisture free.
- Dry the blender jar and glass bottle too completely.
- Make a fine paste of this. Add oil at regular intervals if needed until it turns smooth.
- Store this in the dry glass bottle or jar. Pour 1 tsp of oil on top.
- Cover and keep at room temperature for up to 2 weeks.
- Ginger garlic paste may go bad in humid or too hot atmosphere and even during monsoons.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes