Homemade Ginger Garlic paste , how to make ginger garlic paste at home

ginger garlic paste, homemade ginger garlic paste

Today I am going to share how to make ginger garlic paste at home. Ginger garlic paste is quintessential in Indian cooking. Here I will share my version of making this ginger garlic paste. I know there are many different versions with each one following different ratios of ginger and garlic. I always use the ratio 1 : 1 i.e., for 1 cup of ginger it is 1 cup of garlic. You can adjust this ratio to your preference too. I have also shared few tips here to keep ginger garlic paste fresh for a long time.

how to make ginger garlic paste at home

home made ginger garlic paste, how to make ginger garlic paste at home

Let us see how to prepare ginger garlic paste at home. Wash ginger and pat it dry such that there is no moisture. Then de-skin and chop it into small pieces. Next peel garlic. Then in a blender, add ginger and pulse it and then add peeled garlic and grind into a smooth paste. Do not add any water. Ginger garlic paste is ready. However if you are planning to store for a long time then add oil, turmeric powder and salt and blend it well. Then transfer it into an airtight container and store it in refrigerator and use when required.

There are times when ginger garlic paste turn green in colour while refrigerated. This is because of the reaction of garlic with acid. Though this colour change is harmless, it can be prevented to some extent  by the  addition of oil  to the paste and storing the paste in glass container.

How to prepare ginger garlic paste with step by step pictures.

home made ginger garlic paste, how to make ginger garlic paste at home


Ginger Garlic Paste

Ginger garlic paste is essential for Indian cooking. Learn how to prepare ginger garlic paste at home following this recipe. Tips for storing it properly included too.
Category : Kitchen Basics
Recipe Developed, Cooked and Clicked by :
Published : September 05, 2016
Prep time : 10 mins; Cook time : 10 mins; Total time : 20 mins
Yield : 2 Cups


Ingredients :

  • Ginger : 1 Cup
  • Garlic : 1 Cup
  • Oil : 2 Tablespoons
  • Salt : 1 Teaspoon
  • Turmeric Powder : 1/2 Teaspoon

Instructions :

  1. Wash ginger thoroughly and pat it dry. Then de-skin and chop it into small pieces.
  2. Then peel garlic and chop it.
  3. In a blender, add chopped ginger and pulse it. Then add garlic and grind it into a fine paste. Do not add water.
  4. Then add turmeric powder, oil and salt and blend it well. However if you are going to use it immediately, this is not necessary.
  5. Transfer it to a clean dry airtight container and refrigerate it and use when required.

Notes :

  • The ratio of ginger and garlic I have used is 1 : 1. You can adjust it to your preference.
  • This paste stays good for about 3 weeks in refrigerator. Please read the tips I have shared below.
  • You can use any oil here – Canola oil, sunflower oil, vegetable oil etc.,
  • There might be slight change in colour in the paste, but it is totally fine to use. Unless there is mould growth and it smells rancid.

Tips to store ginger garlic paste fresh for a long time.

  1. The key for the paste to stay good for a long time is ‘no water / no moisture’. After washing dry ginger and garlic dry them well. Also make sure the blender used is dry and do not add water for grinding.
  2. While transferring the ground paste from blender to the container, do not use hands. You can either use spoon or spatula for that.
  3. Store in  a clean, dry air tight container. Optionally, you can sterilize the container before transferring and storing the paste.
  4. Keep it refrigerated. When needed, take the required amount of ginger garlic paste from the container and then immediately place the remaining back in the refrigerator. Avoid keeping the whole container in room temperature.
  5. Always use clean and dry spoon to take required amount of paste from the container.
  6. Adding salt, oil and turmeric powder is to increase the shelf life of the paste.
  7. However instead of oil, vinegar can be added too. But the acidic nature of the vinegar may change the colour of the paste.
  8. Also if you are making larger batch that would last for more than 3 weeks, then I would suggest you to freeze it into cubes and use as required.

ginger garlic paste, homemade ginger garlic paste

You may also like

3 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *