Ginger Garlic Paste

Homemade ginger garlic paste is one of the basic essential condiments used in Indian cooking. It is used to impart flavor to many vegetarian and meat dishes. This recipe shares how to make ginger garlic paste at home and store it well for further use.

Prep Time30

Total Time30

Servings: small jar

Author: Swasthi Shreekanth

Ingredients

125 grams ginger (4.5 Ounce, refer notes)
125 grams garlic (4.5 Ounce, peeled)
1 tablespoon oil (I use organic refined coconut oil, more if you want)

optional

½ teaspoon Turmeric (or haldi / optional)

Instructions

Preparation

If you do not have a small blender consider doubling the recipe. Some blenders can't really do a good job when the ingredients are too little.
Rinse ginger under running water. Pat dry and peel it. Chop to half to 1 inch pieces. 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 grinder/ blender jar. Blend well until smooth and light in color.
Scrape off the sides and repeat blending until you see a smooth mixture. You may add more oil to get the ingredients over the blade.
Transfer the ginger garlic paste to a clean dry glass jar. Refrigerate ginger garlic paste up to a month or 6 months in a freezer.
To Freeze, spoon into ice tray moulds and knock the tray to the counter a few times. Cover with a cling wrap or a lid. Freeze overnight or until set. Remove them to a freezer safe container or a ziplock bag. Use as desired whenever needed by defrosting one cube each time.

Nutrition