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ginger garlic paste

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 most of the veg and non-vegetarian foods. This recipe shared how to make ginger garlic paste at home and store it well for further use.

For best results follow my detailed step-by-step photo instructions and tips.

© Swasthi's Recipes

Prep Time30 minutes
Total Time30 minutes
Servings1 small jar
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 125 grams ginger
  • 125 grams garlic
  • 1 tbsp oil

optional

  • ½ tsp Turmeric (or haldi / optional)

How to make the recipe

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)

Calories: 119kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Sodium: 10mg | Potassium: 167mg | Sugar: 4g | Vitamin C: 13mg | Calcium: 75mg | Iron: 0.9mg